Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation) , next dirrctly in keg for aroma.
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III
You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
0.5 g Epsom Salts
If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).
Hi! Thanks for recipe. I want to know when you put mango and milk sugar into it？
Matcpd • 01/05/2019 at 09:30pm When and how is the mango added?
ItaloFulldobro • 01/16/2019 at 02:09am Hi there! just a curiosity if I ask: how much sugar have you used for priming? I'm trying to do my own MIPA and I've add 5 gr/lt but it gushed... sorry for bad english
Metalhead Brewer • 01/24/2019 at 09:15pm
5 of 5
Hi there is not my recipe but i do this for every fruit beer i make, mango can be added at secondary for about 5-6 days (up to you)then keg/bottle for best aroma and flavor retention, if you want to sanitize fruit make a puree of mango in the secondary bucket with enough water to make a thick slurry then trhrow a crushed campden table and mix well, let it sit for 24 hours with lid loosely closed and then rack to the already sanitized fruit.
Humanity • 02/09/2019 at 10:55am Ok so I have been researching this specific beer for a while. For mango addition, you can add fresh, or canned mango as long as it’s sanitized in secondary at least 5 day preferably about 7. You can also just throw in (no sanitize) frozen Mango. I would advise against leaving the top loose as this style is prone to oxygenation. For lactose add in last 10 minutes of boil. For vanilla get 1oz vodka, cut husks, scrape inside paste out, put everything in vodka for a week. (On brew day) then throw in secondary with the fruit and dry hops.
MBurgat • 05/25/2019 at 08:33pm Why is the mash Ph so low? 4.65 seems out of whack. I'm going to try this wth peaches next wekend.