Originally Posted by DaBills
Well I based it on the extract centennial Blonde recipe
5 lb. extra light dry extract
1 lb. cara pils
except I did a partial boil and used these hops:
55 min - .25 Horizon
35 min - .25 Chinook
25 min - .25 oz. Horizon
20 min - .25 oz. Cascade
5 min - .25 oz. Cascade
Now I didn't have a scale to measure the fresh hops so I added way too much and it was more like an IPA. But I was thinking with such a low gravity I'm not going to get enough alcohol for my liking in this inadvertent IPA. So I added a couple things I had lying around to boost the ABV lol. A couple pounds of dextrose and about 4 ounces malto dextrine. Now it's got a pretty decent taste but not much body and I was thinking when I tried a sample the other day Mango would compliment it nicely. The reason I don't want it to ferment the mango is because I want to have a lot of Mango flavor. I just bought 20 lbs. of frozen mangoes and I plan to use them all. I might add as many as I can into the primary and then save the rest for a short secondary then keg and put in fridge to halt fermentation. My mash temp. was 153-155 for 45 minutes. Fermentation temp. was between 62 and 64 for 8 days then I put it up to 71.6 for 3 days. I don't really care if the alcohol gets up to 9 or 10 really but I do not want to lose the Mango flavor because I think it will really compliment this redheaded stepchild of a beer. Thanks for input so far.
Now it all makes sense. This recipe is VERY, VERY fermentable and WILL make an extremely dry beer.
The reason is that the "Extra light" dry malt extract is actually a blend of the most pale dry malt extract and dextrose already. Carapils won't add much in the way of unfermentable sugars either. Then you added even more dextrose.
Brewing science used to think that dextrins were responsible for mouthfeel and increased viscosity in beer but its now proved that that is actually not the case but malto dextrine use still continues for some reason... Steeping some crystal malt probably would've helped a lot more. You've got something between a blonde ale and a belgian tripel as far as the fermentables go and it sounds like an IPA as far as the hop rate and I'm guessing yeast strain go.
The acids from the mangos will make it seem even drier, more tart, and will also increase the perception of bitterness in addition to raising the alcohol.
It sounds like a decent percentage of the fermentables are already very simple sugars; yeast can have a difficult time fermenting more complex sugars once it's been fed a diet that is high in glucose/dextrose but the mango sugars I'm guessing are a combination of fructose and sucrose which aren't too complex but I do still worry about it. I also worry about that protein degrading enzyme in a beer this dry already but knock yourself out.
And not to be overly pedantic, but you actually didn't have a mash temp with this one - steeping crystal/cara malts doesn't use any enzymes in the process so it's technically not mashing but steeping. (I didn't realize it was an extract recipe when I asked the question; if you were doing a full mash, the mash temp determines the fermentability of the wort and with such a low FG I was expecting you to say that you mashed at a pretty low temp (60-64C).)