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:	12 HCU (~8 SRM)		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
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.
Boil:	55 - 60 minutes	SG 1.063	4 gallons
	6 lb. Light malt extract .25 lb. Corn sugar
	Irish moss is added during last 5 minutes of the boil with the fragrance hops (1/2oz Kent Goldings).
Hops:	1 oz. Styrian Goldings (5.5% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma)
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.
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.