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**niquejim** · 02-15-2008, 07:41 PM

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

Color

Stats
OG 1.055
FG 1.004
IBU 14
ABV 6.69% ( do not know how much the mango added)
SRM 3

Specifics
Boil Volume 6.25 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.044 1.055 1.056
FG 1.006 1.014 1.012
IBU 10 14 15
SRM 4 3 15
ABV 4.7 5.3 5.8

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
85.0 % 8.50 Belgian Pils 44.6 3.1
15.0 % 1.50 Cane sugar 10.4 0.3
10.00 55.0

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Tettnanger Pellet 4.5 3.4 60 0.268 13.5
0.75 13.5

Mash @ 152 for 60 minutes
After primary add 7lbs mangos and dregs from 3bottles Orval and let sit 6-8 months.
Add new yeast at bottling

Wonderfully dry and refreshingly tart

**niquejim** · 08-29-2008, 01:54 AM

This beer really got good after 6 months in the bottle.

Here's what Denny Conn had to say about it

"Hi Jim,
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!

------------->Denny"

talleymonster · 09-23-2008, 01:28 AM

So what, you sent Denny a bottle?
That's pretty cool. Get some feedback on it, and positive feedback at that.

I'll shoot you my address in a PM.

nealf · 12-03-2008, 02:44 PM

I'm going to do my best to make a half batch of this using 2-row and some other yeast; probably Kolsch, because I have it on hand.

Wouldn't any sourness overpower delicate yeast flavors put off by a specialty yeast? Correct me if I'm wrong =)

Natas · 12-03-2008, 03:07 PM

Who's this Denny character you speak of?
Anyway, I can vouche for this one as well.
The mango plays well with the tartness of the beer. a very refreshing brew.
highyl recommended

talleymonster · 12-03-2008, 11:03 PM

Denny is THE Batch Sparger.

**niquejim** · 12-03-2008, 11:41 PM

Quote:

Originally Posted by talleymonster

Denny is THE Batch Sparger.

He's joking
Tom and Teri's Photo's: Click image to close this window

Denny is 2nd from left, natas is in the middle I believe

I do believe natas is President of the club Denny is in, and he cultured and stored the 2450 that wyeast got their sample from

Of course he still owes me a beer so maybe I should flame him

He gave the beer I sent to Denny

**niquejim** · 12-04-2008, 01:31 AM

Quote:

Originally Posted by nealf

I'm going to do my best to make a half batch of this using 2-row and some other yeast; probably Kolsch, because I have it on hand.

Wouldn't any sourness overpower delicate yeast flavors put off by a specialty yeast? Correct me if I'm wrong =)

It should be good,,,It just takes about 1 year to get really ggod

nealf · 12-23-2008, 06:36 PM

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?

**niquejim** · 12-24-2008, 12:19 AM

I've never used maltodextrin so I can't help you there, but the mango will add quite a bit of sugar for it to eat.