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Hibiscus Mango Blonde

156 calories 13.4 g 12 oz
Beer Stats
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 12oz)
Carbs: 13.4 g (Per 12oz)
Created Friday June 8th 2018
1.048
1.008
5.2%
50.5
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.51 14.1  
Mash volume with grains 4.26 17.1  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 3.91 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.42 29.7
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2018-06-08 14:38 UTC