Recipe Type: All Grain Yeast: Wyeast 3864 Yeast Starter: 3l Batch Size (Gallons): 5 Original Gravity: 1.065 Final Gravity: 1.004 Boiling Time (Minutes): 60 Color: 4 Primary Fermentation (# of Days & Temp): 14 days @ 62/64 Secondary Fermentation (# of Days & Temp): 6 months at 68
20C. Lambic And Belgian Sour Ale, Fruit Lambic-Style Ale All-grain
ABV 6.69% ( do not know how much the mango added)
This beer really got good after 6 months in the bottle.
Here's what Denny Conn had to say about it
Sorry to take so long getting back to ya...it's been weird here...
Let me just say...FREAKIN' FANTASTIC!!!!!!!!!! Don't know what I can say about the mango strong that hasn't been said already. A totally delicious beer, perfectly balanced. Sour up front, but the the mango kicks in mid palate. A throughly enjoyable experience.
Thanks so much for thinking of me when you sent them up. The mango strong was a real inspiration for me to try something crazy one of these days. When I do, you'll be sure you get some!
I went a little off of your method unfortunately. I used the wyeast lambic blend instead of the Orval dregs which I'm sure will make it very different. I also let it sit in primary for too long so the gravity when adding the brett was down below 1.006.
I plan on brewing up a gallon of some generic 1.030 wort and mashing around 160ish to give the brett some maltotriose to eat up. Either way I think a mango lambic is going to be interesting.
Would adding maltodextrin be a better option than mashing high to give the brett more food?