Mango Ale Recipe: A Quick And Easy Guide For HomeBrewers
Mango Ale Recipe & Full Guide For Homebrewers
Here is the recipe in full with 2 options:-
Mango Ale - Regular or Sour Options
Author: David Heath
Type: All Grain
Brewfather Link:- https://share.brewfather.app/qDX8ynkBdBJNHe
Estimated ABV :- 4.5%
IBU : 12 (Tinseth)
BU/GU : 0.29
Colour : 7 EBC
Original Gravity : 1.042
Final Gravity : 1.008
Brewhouse Efficiency: 75.2%
Mash Efficiency: 80%
Mash Profile
65 °C / 149°F - 60 min - Temperature
75 °C / 167 °F - 10 min - Mash Out
Fermentables
1.673kg / 3.68 lbs - Extra Pale Premium Pilsner 3 EBC (39%)
987g / 2.17 lbs Mango fruit puree (Added in late fermentation) (23%)
944 g / 33.29 oz Wheat 6 EBC (22%)
257 g / 9.06 oz - Chateau Acid 9.5 EBC (6%)
215 g / 2.58 oz - Carapils/Carafoam 3.9 EBC (5%)
215 g / 2.58 oz - Oat 5.5 EBC (5%)
Hops
30 min - Centennial - (10 IBU)
5 min - Centennial - (3 IBU)
Miscellaneous
15 min - Boil - 1 items - Yeast Nutrients
10 min - Boil - 1 items - Irish Moss
Yeast Examples
For sour option:- 1 pkg - Philly Sour - Lallemand
For regular ale:- 1 pkg - Fermentis US05 (for example, see video for more information)
Fermentation Profile Examples
Sour option
24 °C (1 day ramp) - 4 days - Primary
25 °C - 7 days - Primary
Regular ale option
18 °C for 4 days
Ramp to 21°C over 3 days
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