HOME BREW RECIPE - MANGO PALE ALE
Shimmering golden orange, full of fruity notes yet well balanced and completely drinkable, Mango Pale Ale transports you to a tropical paradise. Here's to hot summer days, relaxing poolside with a Mango Pale Ale in hand. Cheers!
OG - 1.055
FG - 1.015
IBU - 35
SRM - 10
ABV 5.4%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Mango Pale Ale
4.8kg - Briess 2 Row Base Malt
200g - Joe White Crystal Malt
60 min - 25g Hops #1
60 min - 15g Hops #2
15 min - Whirlfloc Tablet
10 min - 30g Hops #3
10 min - 15g Hops #2
0 min - 15g Hops #1
0 min - 15g Hops #2
500g Frozen Mango (Note: Not supplied in this kit)
1 Packet - Fermentis US-05 Ale Yeast
Dry Hop: 20g Hop #3, 10g Hop #2, 5g Hop #1
Brew Time: 3 - 4 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
45g bag of Hops #1
55g bag of Hops #1
30g bag of Hops #1
Instructions
Mash Schedule: 65°c for 60 mins then mash out at 75°c for 10 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 26L pre-boil volume
Boil Schedule: Boil for 60 mins, adding hops and whirlfloc as indicated.
Fermentation: Cool wort to 24°c, aerate wort and pitch yeast. Ferment at 20°c for 4 days or until SG reaches 1.025. Sanitise the bag and fill it with frozen mango, then add it to the fermenter. Ferment for another 2 days, then add dry hops. Allow another 4-5 days to ferment or until SG reaches 1.012. Bottle of keg and allow 3 - 4 weeks of conditioning before serving.
Cheers!
For other flavours and recipes check out the products below.