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- Nov 26, 2006
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The grains are already mashing away, but I won't have time to start the boil until the morning, so the hops scheduling is open to change, as is the fruit addition. At first I was nudging 60IBU's, then I remembered that the fruit needs to take center stage, so I cut it down a bit. The 1/4oz FWH smells great already though!
5 lbs 2-row, US
1 lb 6-row, US
3.5 lbs Minute Rice
Several handfuls of Rice Hulls
.25 oz Citra FWH @60 (using the hops in the boil as well)
.25 Citra @10
.25 Citra @0
possibly a dry hop later on?
US-05 yeast
4lbs of mango puree in secondary
OG 1.049 (not accounting for the fruit)
FG 1.010 (target)
ABV: 5.1%
IBU: 20.9
SRM: 3.2
I've used rice solids before along with table sugar and LOVED the way that it thinned out my Haus APA. It turned it into a real crowd-pleaser, with the thinner body making it very quaffable... the thinness of a Light Lager, with the fruitiness of an ale shining through with the distinct fruity esters presenting subtly, whereas they get complex and overwhelming in a thicker beer.
Does anyone here think I should just leave it at 1/4oz of Citra, 15.7 IBU's, and call it good? Let the mango puree give the real mango flavor and forego the extra hops?
My current direction on brewing is kind of breaking rules all over the place. I'm just so sick of styles for their own sake. Everything I've brewed lately is breaking a rule. My IPA is 100% two-row.... darkened by a 3 hour boil with lots of evaporation. But I'm reclassifying it as a barleywine based on its flavor. I'm taking aim at Heineken/Becks with a rye ale. My Pale Ale now uses rice as an adjunct to thin it out and this time I'm souring it! I don't brew a beer if I don't find some tweak/twist/gimmick that appeals to me and makes it different. I believe that this mango beer will be the first time I ever used a single hop variety, besides a couple of lagers and hefes. I'm looking to try different things.
Almost done with the mash. Efficiency appears to be very VERY good with the minute rice. Edit: Yup. I'll be around 85%, I think. I tasted some of the rice out of the MLT. It tastes like styrofoam... a bit of texture, but no flavor whatsoever. It's all in the wort.
5 lbs 2-row, US
1 lb 6-row, US
3.5 lbs Minute Rice
Several handfuls of Rice Hulls
.25 oz Citra FWH @60 (using the hops in the boil as well)
.25 Citra @10
.25 Citra @0
possibly a dry hop later on?
US-05 yeast
4lbs of mango puree in secondary
OG 1.049 (not accounting for the fruit)
FG 1.010 (target)
ABV: 5.1%
IBU: 20.9
SRM: 3.2
I've used rice solids before along with table sugar and LOVED the way that it thinned out my Haus APA. It turned it into a real crowd-pleaser, with the thinner body making it very quaffable... the thinness of a Light Lager, with the fruitiness of an ale shining through with the distinct fruity esters presenting subtly, whereas they get complex and overwhelming in a thicker beer.
Does anyone here think I should just leave it at 1/4oz of Citra, 15.7 IBU's, and call it good? Let the mango puree give the real mango flavor and forego the extra hops?
My current direction on brewing is kind of breaking rules all over the place. I'm just so sick of styles for their own sake. Everything I've brewed lately is breaking a rule. My IPA is 100% two-row.... darkened by a 3 hour boil with lots of evaporation. But I'm reclassifying it as a barleywine based on its flavor. I'm taking aim at Heineken/Becks with a rye ale. My Pale Ale now uses rice as an adjunct to thin it out and this time I'm souring it! I don't brew a beer if I don't find some tweak/twist/gimmick that appeals to me and makes it different. I believe that this mango beer will be the first time I ever used a single hop variety, besides a couple of lagers and hefes. I'm looking to try different things.
Almost done with the mash. Efficiency appears to be very VERY good with the minute rice. Edit: Yup. I'll be around 85%, I think. I tasted some of the rice out of the MLT. It tastes like styrofoam... a bit of texture, but no flavor whatsoever. It's all in the wort.