Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Galena0.75 oz Galena Hops |
|
Pellet |
13 |
Boil
|
60 min |
40.6 |
54.5% |
|
0.38 oz |
Cascade0.375 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
30 min |
8.4 |
27.3% |
|
0.25 oz |
Cascade0.25 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
5 min |
1.45 |
18.2% |
|
1.37 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.75 oz |
Galena (Pellet) 0.74999999828443 oz Galena (Pellet) Hops |
|
40.6 |
54.5% |
|
0.62 oz |
Cascade (Pellet) 0.62499999857036 oz Cascade (Pellet) Hops |
|
9.85 |
45.5% |
|
1.37 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
151 °F |
45 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 each |
Mangos, pureed
|
|
Other |
Secondary |
0 min. |
|
13.30 oz |
Hibiscus Flower, dried
|
|
Other |
Secondary |
0 min. |
Target Water Profile
Balanced Profile
Notes
Single-infusion mash at 151° F (66° C) for 45 minutes.
Draw 6 gallons and boil 60 minutes. Chill to 68° F (20° C) if possible.
Whirlpool and allow 15 minutes to settle before racking to fermenter.
After primary fermentation, rack onto pureed mangos. (Mangos change flavor as they age so it’s important to get them from the same tree or source whenever possible. Overripe mangos make for a somewhat putrid final product. Their sweetness also varies depending on the exact type of mango-some are sweeter than others.)
In seperate muslin bag, add hibiscus and a couple of sanitized marbles for weight. Suspend bag from a string so it can be easily removed after three days (or longer if a spicier beer is desired).
Ferment in secondary for three weeks. If possible, cold crash at around 45° F (7° C) for a couple of days to drop sediment.
Transfer through muslin bag or another filter into keg or bottling bucket.
Carbonate to 2.5 volumes or prime and bottle.
Extract Version
Substitute 5.5 lb (2.5 kg) pale liquid malt extract for the two-row malt and 0.5 lb (227 kg) liquid Munich malt extract for the Munich malt.
Steep crystal malt in 158° F (70° C) water for 30 minutes, strain, add malt extracts, bring to a boil, and proceed with the recipe as written.
Note: the actual color of the beer will have more of pink hue from the hibiscus, as opposed to the golden color in the image.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-06-08 14:38 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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