Hibiscus Mango Pale

All Grain Recipe

Submitted By: DonkeyBrewery (Shared)
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Batch Size: 5.75 galStyle: Fruit Beer (20A)
Boil Size: 7.15 galStyle Guide: BJCP 2008
Color: 6.7 SRMEquipment: Grainfather
Bitterness: 47.9 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4
0.75 oz Magnum [12.0%] - Boil 60 min Hops 5
1.00 oz Mosaic (HBC 369) [12.2%] - Boil 10 min Hops 6
1.00 oz Mosaic (HBC 369) [12.2%] - Steep 10 min Hops 7
1 pkgs Nottingham (Danstar #-) Yeast 8
4 lbs Fruit - Mango (0.0 SRM) Adjunct 9
8.00 oz Hibiscus Flowers (Secondary 3 days) Misc 10

Taste Notes

Added 5 pureed mangos to secondary fermenter Add 8oz dried hibiscus flowers to secondary fermenter in a muslin bag, remove after three days Ferment in secondary for three weeks Cold crash at 45 for 2-3 days filter out fruit and keg/bottle with 2.5 vols of CO2