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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:
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.