Mango Hobanaro (Hot Pantys) #3 
(1 ratings)
All Grain Recipe
Submitted By: Homebrew54 (Shared)
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| Brewer: Paul F Boniface | |
| Batch Size: 5.00 gal | Style: Fruit and Spice Beer (29B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2021 |
| Color: 13.2 SRM | Equipment: Spike Solo |
| Bitterness: 55.9 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 2.90 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 0.30 g |
Salt (Mash 60 min) |
Misc |
3 |
| 0.09 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 8 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
5 |
| 6.08 oz |
Special B (Dingemans) (147.5 SRM) |
Grain |
6 |
| 3.36 oz |
Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) |
Grain |
7 |
| 13.12 oz |
Caramel Munich 60L (Briess) (60.0 SRM) |
Grain |
8 |
| 1.00 oz |
Falconer's Flight [11.0%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Fuggles [4.5%] - Boil 15 min |
Hops |
10 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 1.00 oz |
Bitter Gold [15.4%] - Boil 5 min |
Hops |
12 |
| 1 lbs |
Candi Sugar, Clear [Boil for 5 min] [Boil] (0.5 SRM) |
Sugar |
13 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
14 |
Notes
Additional Ingredents:
(4) bags (4lbs) of frozen Mango chunks
(4) Habanero peppers
(2.5) tsp Potassium sorbate
(1) package Knox gelatin
Directions:
1. Defrost mango and puree in blender
2. Remove stems, ribbing, and seeds from Habaneros and dice
3. Add mango and habaneros to .25 gal of water and steep at 170F for 15 min
4. Add mixture to secondary (bucket)
5. Add mixture of hot water and potassium sorbate to bucket
6. Rack base beer onto mixture in secondary
7. Keep in bucket at room temp for 3 days
8. Add mixture of hot water and gelatin to tirchary fermentor
9. Rack ale to tirchary fermentor
10. Cold crash for 5 days
11. Keg and carbonate
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