I was just searching for an interesting recipe to post to start this section. Mango Ale…that’s a new one, but I sounds pretty good!
Brewing Method: Extract
Yeast: WYEAST LONDON ESP
Yeast Starter:
Batch Size: 6 U.S. GAL
Original Gravity: 1.048
Final Gravity: 1.010
Alcohol Content: ? %
Total Grains: 1 POUND VIENNA MALT
Color: ?
Extract Efficiency: %
Hop IBU’s:
Boiling Time: 1 HOUR
Primary Fermentation: 2 WEEKS AT 75 DEGREES
Secondary Fermentation: NONE
Additional Fermentation: NONE
Grain Bill:
8 LBS. ALEXANDER’S LIGHT MALT EXTRACT
1 LBS. VIENNA MALT
1.5 LBS WILD HONEY
1 GALLON MANGO PUREE ( FROM RIPE TO OVER RIPE MANGOS)
Hop Bill:
1 OZ. TETTENAGER
Mash Schedule:
NONE
Brewers Notes:
ADD GRAIN TO 2.5 GALS COLD WATER, BRING TO BOIL REMOVE GRAIN, ADD HOPS AND MALT. BOIL FOR 50 MINUTES THEN ADD MANGO PUREE AND HONEY. CONTINUE BOIL FOR 10 MINUTES.
COOL AND ADD TO FERMENTER TOP OFF WITH WATER
PITCH YEAST ONCE TEMP AS BELOW 80 DEGREES
ALLOW TO FERMENT DOWN ABOUT 2 WEEKS.
RACK TO BOTTLING PAIL WITH 1 CUP CORN SUGAR AND 1/2 CUP DRY MALT TO PRIME.
BOTTLE AND ALLOW 1 TO 2 WEEKS TO CONDITION
