Caramel Mango

Partial Mash Recipe

Submitted By: timgross (Shared)
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Brewer: Tim
Batch Size: 6.08 galStyle: Fruit Beer (20A)
Boil Size: 5.45 galStyle Guide: BJCP 2008
Color: 10.7 SRMEquipment: Tim's Eqipment 2
Bitterness: 23.3 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
2 lbs 3.27 oz Wheat Malt, Ger (2.0 SRM) Grain 1
1 lbs 3.17 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
4 lbs 6.55 oz Light Dry Extract (8.0 SRM) Dry Extract 3
0.71 oz Hallertauer [4.8%] - Boil 60 min Hops 4
0.35 oz Citra [12.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Hallertauer [4.8%] - Steep 5 min Hops 7
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 8
16.00 oz Mango Extract (Primary 5 days) Misc 9

Taste Notes

As expected the flavour is a mix of caramel and mango. Sounds odd but works pretty well.

Notes

Mango addition: Added a 825 g jar of mango pieces blended to a puree in a sterilised blender, adding a little of the syrup to help the blending process. No need to heat to steralise the mango. Add the mango puree to the secondary fermentation (ie after racking) for 5 to 7 days.

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