Mango Blonde Ale to celebrate Alyssa's Dissertation Defense!
Fermentables
81% - 2-Row - US
7.5
37
1
Mash
11% - Caramel/Crystal 20 - US
1
35
20
Mash
8% - Munich - Light 10L - US
0.75
35
10
Mash
Hops
Galena
0.5
Pellet
Boil
60 min(s)
13
24.7
Cascade
0.3077
Pellet
Boil
30 min(s)
5.8
5.2
Amarillo
2
Pellet
DryHop
6 day(s)
9
0.0
Cascade
0.25
Pellet
Boil
5 min(s)
5.8
1.1
Yeast
Fermentis Safale US-05
81%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash water of 4.75 gal to 163F degrees
2.Mash temp brought down to 153F and mashed for one hour
3.Boiled a for about 25 min but bloided over 2 times and flame went out twice
4.Preboild volume at 6.5 at 1.026 at 135F , which converts to 1.038 at 68F. If we get down to 5 gallons this is estimated to be at about 1.049 at 5 gallon at 68F
5.Boilded down to just below 5 gallons and chilled using Cu coil and NB pump in counterflow immersion setup and chilled from 200F to 65F in 13 minutes.
6.Rehydrated yeast - 68 F for 10 min then stirred and pitched
7.Set FTSS to 66F on Day 0 (2/27/2021)
8.Moved up to 67 on Day 1 since no yeast activity was noted. Yeast activity started on morning of Day 2 (1.5 days in)
9.On Day 6: split 2.3 gal into small 3.5 SS fermenter and left 2.3 gal in the SS 7.4 gal fermenter
10.On Day 6: Dry hopped each Fermenter (2.3 gallons) with 0.5 oz of Cryo Amarillo Hops
11.On Day 6: Added 30 Oz of Oregon Fruit Mango Puree to the 7.5 gal SS fermenter
Mango Made the blonde ale a bit too dry. It had a nice subtle mango aroma to it. Had a hazy finish to it. Wonder if it would have turned out better if we would have added the mango when the beer had been cold crashed and then left for a few day to settle. The Blonde ale without mango was very good. Tasted in between a blond ale and a pale ale, but had a good biscuty smooth finish. Looked very crisp and clear as well. Glad to have had this back up for the PhD celebration
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