Mango Hobanaro (Hot Pantys) #3

All Grain Recipe

Submitted By: Homebrew54 (Shared)
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Brewer: Paul F Boniface
Batch Size: 5.00 galStyle: Fruit Beer (20A)
Boil Size: 6.53 galStyle Guide: BJCP 2008
Color: 13.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 54.5 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 6.1%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
13.12 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 6
6.08 oz Special B (Dingemans) (147.5 SRM) Grain 7
3.36 oz Caramel Malt - 80L 6-Row (Briess) (80.0 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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