tiredofbuyingbeer
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So, inspired by the Habanero Sculpin, the SWMBO suggested I brew a mango/habanero IPA as my next beer.
I thought two things. First, mango might get lost in an IPA. Second, I haven't seen a lot of northeast-style fruit beers. Yet people love to talk about how they taste "hints of stone fruit" when they review beers of this style. Combining these two ideas, I thought it might be nice to brew a pale ale in the style of a NEIPA, and then rack it on top of mango and habanero.
First off, sanity check: does that sound like a reasonable pairing?
Anyway, on to the recipe:
7 lbs., 1 oz. 2-row
2 lbs flaked oats
10 oz. Munich
11 oz. crystal 40
2 oz. carapils
(Yeah, I know that 2 oz. carapils is probably worthless. It's a product of scaling down another recipe. I'll probably substitute it for another ounce each of C40 and 2-row. One the other hand, I buy grain by weight at the LHBS, so it doesn't really matter.)
Mash at 153 for 60 minutes. Sparge at 165 for 20 minutes.
Hop additions:
0.85 oz. Nugget (11% AA) @ 60 min. (or whatever is needed to get the right amount of bitterness
1 oz. each Citra and Mosaic hop stand (10 min. at 170)
Ferment with Imperial Organics "Citrus" (WLP 644; i.e., "brett" trois) in the mid-70s.
Rack onto 4-5 lbs of chopped mango and 2 halved habaneros. Let sit for two weeks. Dry hop with 7 days remaining with 1 oz. each citra and mosaic.
Thoughts? Critique on the recipe? My hope is that citra and mosaic will complement the mango, and that the cloudiness of the brew will be evocative of a fruit smoothie.
I thought two things. First, mango might get lost in an IPA. Second, I haven't seen a lot of northeast-style fruit beers. Yet people love to talk about how they taste "hints of stone fruit" when they review beers of this style. Combining these two ideas, I thought it might be nice to brew a pale ale in the style of a NEIPA, and then rack it on top of mango and habanero.
First off, sanity check: does that sound like a reasonable pairing?
Anyway, on to the recipe:
7 lbs., 1 oz. 2-row
2 lbs flaked oats
10 oz. Munich
11 oz. crystal 40
2 oz. carapils
(Yeah, I know that 2 oz. carapils is probably worthless. It's a product of scaling down another recipe. I'll probably substitute it for another ounce each of C40 and 2-row. One the other hand, I buy grain by weight at the LHBS, so it doesn't really matter.)
Mash at 153 for 60 minutes. Sparge at 165 for 20 minutes.
Hop additions:
0.85 oz. Nugget (11% AA) @ 60 min. (or whatever is needed to get the right amount of bitterness
1 oz. each Citra and Mosaic hop stand (10 min. at 170)
Ferment with Imperial Organics "Citrus" (WLP 644; i.e., "brett" trois) in the mid-70s.
Rack onto 4-5 lbs of chopped mango and 2 halved habaneros. Let sit for two weeks. Dry hop with 7 days remaining with 1 oz. each citra and mosaic.
Thoughts? Critique on the recipe? My hope is that citra and mosaic will complement the mango, and that the cloudiness of the brew will be evocative of a fruit smoothie.