This time around, I decided to go with a Mango IPA since I love mango and wanted to try making a fruit beer. I now have my Brewzilla 3.1 35L setup and a better, larger fermentation fridge. Hopefully this will up the quality of my homebrew and make the process a lot easier. The Mango is added during fermentation with the hops and left for a week or two.
Mango IPA
Recipe link
Grain Bill:
Pilsner Malt (Gladfield) – 2.6kg
2 Row Malt (Barret Burston) – 2.6kg
Rolled Oats – 570g
Hop Bill:
Columbus – 32g
Cascade – 24g
Amarillo – 24.5g
Citra – 70g
Mosaic – 30g
180g Total
Yeast: Safale US-05
Priming: 2.25 volumes (4.5g of table sugar)
Fermentation Temp: 19°C
Water treatment: calcium sulphate (4g)
Batch Size: 21L
Total Water Needed: 32.65 Liters
Mash Water Needed: 17.72 Liters
Sparge Water Needed: 14.92 Liters
Strike Temperature: 71C
Pre-Boil Wort Produced: 25.46 Liters
Mash in: 65 for 60 mins
Mash out: 78 for 10 minutes
Boil: 60 mins
Hops
8g Columbus Boil 60 min
24g Cascade Boil 30 min
Whirfloc Boil 10 min
24g Columbus Boil 10 min
24g Amarillo Whirlpool at 80°C 20 min
24g Citra Whirlpool at 80°C 20 min
30g Mosaic Dry Hop after a week
45g Citra Dry Hop after a week
1kg Mango Puree – Add with dry hopping (leave in fermenter for a week then cold crash for a day)
Target OG: 1.058
Target FG: 1.010 (6.31%)
Pre-boil Gravity: 1.041 (at 60c)
SG: 1.048 (at 40c)
FG: 1.010 (18/11/19 on mango add)
-Next batch, I will be using a crush that isn’t as fine, in order to help the grain bed flow. A BIAB style fine crush is not necessary. The sparge needs to be at a higher temperature and performed over a longer time period, while the grain bed should not be stirred after mash is complete.
-When taking readings, I need to allow the wort to cool down to 20-30c in order to get an accurate reading. This should be done with the hydrometer and refractometer. When coming up to a boil, I can filter/recirculate the wort through the hop spider in order to remove any particles left in suspension.
-I added the flame-out hops a little too late, as 80c was the goal. In reality, it was probably closer to 60c. This hop addition was let steep for 20 mins before removing the hop spider.
-Water from the immersion chiller can be used as sanitisation water in order to be more efficient.
-For temperature reading, next time, insulate the probe with something (stubby cooler, bubble wrap etc) and tape it to the side of the bucket. This will protect it from reading the ambient fridge temperature and give a more accurate wort reading.
-1.7kg of Mango puree was added on 18/11/19. It was frozen and thawed out, while everything was soaked in star san. Fermentation picked up later that night and the next day.
Dry hop date: 21/11/19. Gravity = 1.010
Bottled on 27/11/19 – obtained 23 bottles
This one wasn’t very heavy on the mango, next time I would probably double the amount of mango added since it doesn’t impart a huge amount of flavour. I used untreated tap water, which I now know contains chlorine and chloramine, which added some medicinal/rubbery flavour to the beer which wasn’t very desirable. There may have been some oxidation present due to too much time spent with the fermenter open while adding the mango.