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Mango
American Pale Ale • All Grain • 5 gal
Second half of a double batch of IPA. Not looking for a clone at all, but I love Mpls. Town Hall Mango Mama (Masala Mama put on top of mangos in the keg). So with that Idea I made a good summer APA (lower hopped) and will rack on top of some mango.
May 27, 2008 am 09:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2.5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .25 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 oz
Simcoe® - 13.2 AA% whole; boiled 60 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .5 oz
Amarillo® - 9.8 AA% whole; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .5 oz
Simcoe® - 13.2 AA% whole; boiled 20 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .5 oz
Amarillo® - 9.8 AA% whole; boiled 10 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 2 lb
Fresh cut mango added to secondary - (omitted from calculations)
Fresh cut mango added to secondary
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Simcoe=Summit
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 7.8 SRM | 5 - 14 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 65.2 IBU | 30 - 45 | |
Discussion
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