Mango Hazy Pale Ale (S&S)

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU	Volume
4 lbs	Pale Malt (2 Row-Victory) (1.8 SRM)	Grain	1	40.0 %	0.31 gal
4 lbs	White Wheat Malt (Rahr) (2.4 SRM)	Grain	2	40.0 %	0.31 gal
1 lbs	Briess Toasted Oat Malt (1.0 SRM)	Grain	3	10.0 %	0.08 gal
1 lbs	Oats, Flaked (1.0 SRM)	Grain	4	10.0 %	0.08 gal
1.00 oz	Azacca (2019) [13.00 %] - Boil 3.0 min	Hop	5	5.5 IBUs	-
1.00 oz	Mosaic (2019) [11.40 %] - Boil 3.0 min	Hop	6	4.8 IBUs	-
1.00 oz	Azacca (2019) [13.00 %] - Boil 0.0 min	Hop	7	0.0 IBUs	-
1.00 oz	Mosaic (2019) [11.40 %] - Boil 0.0 min	Hop	8	0.0 IBUs	-
1.0 pkg	British Ale V (Omega Yeast #OYL-011)	Yeast	9	-	-
3.30 lb	Mango Puree (Secondary 14.0 days)	Other	10	-	-
1.00 oz	Azacca (2019) [13.00 %] - 3.0 Days Before Bottling for 7.0 Days	Hop	11	0.0 IBUs	-
1.00 oz	Mosaic (2019) [11.40 %] - 3.0 Days Before Bottling for 7.0 Days	Hop	12	0.0 IBUs	-
4.00 oz	Mango Extract (Bottling 5.0 mins)	Flavor	13	-	-

Gravity, Alcohol Content and Color

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 14.00 qt of water at 162.4 F	152.0 F	60 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 2.13gal, 2.13gal) of 168.0 F water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Notes

1/5/2021 - Brew Day - Did a quicker mash and boil on this batch. Added a couple hop pellets at the beginning of the poil, but the rest of the hops were added the last 3 minutes of the boil. Chilled to around 74 degrees and pitched yeast.

1/17/2021 - Transfererd onto the mango puree and 1oz each of Mosaic & Azacca. I allowed the siphon tip to go all the way to the bottom to pick up some yeast to help chew through the sugar of the mango puree. Hopefully I get some interesting bio-transformation character from the hops since there will be some additional fermentation going on. NOTE: Since my Better Bottles are only 5 gallons, I decided to transfer into a standard brew bucket since the Omega British Ale V yeast tends to be very active and climb up the fermenter wall. I may need to look at a 6 gallon BB or other PET fermenter for future batches like this.

1/22/2021 - kegged - FG=1.010 - Fruity hop aroma & flavor up front. Slight bit of fruity mango notes, but not very strong. Put in the kegerator right away at 10 psi since we were leaving for vacation for a week.

2/1/2021 - Tasted after the keg carbed while we were on vacation. The hop flavor and aroma are great with a little lingering bitterness, but there wasn't much mango flavor or aroma. I decided to add the additional 2 oz of mango extract to the keg, pressurize, and shake it up. Hopefully this will rouind out the fruit flavor to balance the hops.