Add .25 tsp Gypsum & Calcium Chloride. split between sparge water and mash water. Mash water 4.16 Gal (15.75 L) Sparge 3.36 (12.72 L) Mash for 60 minutes at 151 F (66 C). Ferment at 68 F (20 C) for two weeks, then cool and remove from yeast. rack to secondary Add 33 oz of mango puree the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.
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Last Updated: 2022-12-23 22:26 UTC
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NEW Water Requirements:
07 - Mango Witbier- Drew Juice
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Water Requirements:
07 - Mango Witbier- Drew Juice
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Recipe Cost
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Cost $
Cost %
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Steeping Grains (Extract Only)
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Hops
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Yeast
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