Blonde Mango
7lb LME extra light.
1lb table sugar solution added after fermentation started.
1lb Carmel crystal 10
1lb carapils
Steeped in 2 gallons water for 30 minutes at 160*
Add 1 gallon water.
Add LME at this time for a 60 min boil.
.5 oz Sterling 45 min
1oz citra 10 min
1oz crystal 10 min
Wyeast 1272 @ 64*
In secondary will purée 4lbs frozen mango then transfer beer on top of that.
Projected OG was 1.066
Officially I got 1.060. I belief difference due to addition sugar not added at that time.
IBU 18.98
SRM 5.02
I am thinking of splitting the secondary in half and adding habanero to one half. What about the open space in a 6 gallon carboy with such a small volume of beer if I do divide it?
Sent from my iPhone using Home Brew
7lb LME extra light.
1lb table sugar solution added after fermentation started.
1lb Carmel crystal 10
1lb carapils
Steeped in 2 gallons water for 30 minutes at 160*
Add 1 gallon water.
Add LME at this time for a 60 min boil.
.5 oz Sterling 45 min
1oz citra 10 min
1oz crystal 10 min
Wyeast 1272 @ 64*
In secondary will purée 4lbs frozen mango then transfer beer on top of that.
Projected OG was 1.066
Officially I got 1.060. I belief difference due to addition sugar not added at that time.
IBU 18.98
SRM 5.02
I am thinking of splitting the secondary in half and adding habanero to one half. What about the open space in a 6 gallon carboy with such a small volume of beer if I do divide it?
Sent from my iPhone using Home Brew