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Mango Baby Belchin Ale
This is a first time special brew for a special occasion ... the
birth of my good friend's boy!
Brewer: | The Tuckers | Email: | jtuck5000@cox.net | |||||
Beer: | Mango Baby Belchin Ale | Style: | Belgian Dubbel | |||||
Type: | Extract w/grain | Size: | 5.5 gallons | |||||
Color: |
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Bitterness: | 19 IBU | |||||
OG: | 1.046 | FG: | 1.014 | |||||
Alcohol: | 4.1% v/v (3.2% w/w) | |||||||
Water: | We use filtered water with a little gypsum. | |||||||
Grain: | 0 lb. British mild 1.5 lb. American crystal 20L |
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Steep: | We steep the 1.5lbs of 20 Lovibond milled crystal malt in 3gal H2O at 140 degrees and slowly raise the temp to 150 degrees over 30 minutes in a grain bag. The grain is then removed. |
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Boil: | 55 - 60 minutes | SG 1.063 | 4 gallons | |||||
6 lb. Light malt extract .25 lb. Corn sugar |
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Irish moss is added during last 5 minutes of the boil with the fragrance hops (1/2oz Kent Goldings). |
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Hops: | 1 oz. Styrian Goldings (5.5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma) |
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Yeast: | We use Wyeast Belgian Witbier, No. 3944. | |||||||
Log: | Primary and secondary fermentation at 72degrees. Just before racking to secondary fermentation, 3 large very ripe mangoes are pitted, crushed and held at 140degrees in 1/2 gallon of H2O for 20 minutes. It is then allowed to cool to room temperature and added to the secondary fermenter just prior to racking from the primary. |
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Carbonation: | Batch primed with 3/4 cup + 2 tbsp corn sugar boiled in a couple of cups of water and allowed to cool to room temperature. |
Recipe posted 12/05/07.