Hibiscus Mango Blonde

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: La Perra Hermosa Coastal Brewery
Calories: 156 calories (Per )
Carbs: 13.4 g (Per )

Created: Friday June 8th 2018

Original Gravity:

1.048

Final Gravity:

1.008

ABV (standard):

5.2%

IBU (tinseth):

50.5

SRM (morey):

6.6

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	American - Pale 2-Row7.5 lb Pale 2-Row	37	1.8	80%
1.12 lb	American - Caramel / Crystal 20L1.12 lb Caramel / Crystal 20L	35	20	12%
0.75 lb	American - Munich - Light 10L0.75 lb Munich - Light 10L	33	10	8%
9.37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Galena0.75 oz Galena Hops	Pellet	13	Boil	60 min	40.6	54.5%
0.38 oz	Cascade0.375 oz Cascade Hops	Pellet	7	Boil	30 min	8.4	27.3%
0.25 oz	Cascade0.25 oz Cascade Hops	Pellet	7	Boil	5 min	1.45	18.2%
1.37 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Galena (Pellet)	40.6	54.5%
0.62 oz	Cascade (Pellet)	9.85	45.5%
1.37 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	151 °F	45 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 each	Mangos, pureed		Other	Secondary	0 min.
13.30 oz	Hibiscus Flower, dried		Other	Secondary	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Single-infusion mash at 151° F (66° C) for 45 minutes.
Draw 6 gallons and boil 60 minutes. Chill to 68° F (20° C) if possible.

Whirlpool and allow 15 minutes to settle before racking to fermenter.

After primary fermentation, rack onto pureed mangos. (Mangos change flavor as they age so it’s important to get them from the same tree or source whenever possible. Overripe mangos make for a somewhat putrid final product. Their sweetness also varies depending on the exact type of mango-some are sweeter than others.)

In seperate muslin bag, add hibiscus and a couple of sanitized marbles for weight. Suspend bag from a string so it can be easily removed after three days (or longer if a spicier beer is desired).

Ferment in secondary for three weeks. If possible, cold crash at around 45° F (7° C) for a couple of days to drop sediment.
Transfer through muslin bag or another filter into keg or bottling bucket.

Carbonate to 2.5 volumes or prime and bottle.

Extract Version

Substitute 5.5 lb (2.5 kg) pale liquid malt extract for the two-row malt and 0.5 lb (227 kg) liquid Munich malt extract for the Munich malt.

Steep crystal malt in 158° F (70° C) water for 30 minutes, strain, add malt extracts, bring to a boil, and proceed with the recipe as written.

Note: the actual color of the beer will have more of pink hue from the hibiscus, as opposed to the golden color in the image.

View Count: 1126
Brew Count: 0
Last Updated: 2018-06-08 14:38 UTC

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