- Recipe Type
- Extract
- Yeast
- Wyeast 1272
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 14 days @64
- Secondary Fermentation (# of Days & Temp)
- 7 days @ 68
- Tasting Notes
- Both are relatively low alcohol (5%) and easy drinking
I made both these brews back in April and served them to the adults at my daughter's birthday pool party. They went over really well (all of them are gone).
Mango Blonde Ale
8 oz Caramel 10L
4 oz Vienna
4 oz Carapils
Steeped @ 155 for 30 minutes
3 lbs Light DME 60 min
.25 oz Citra 30 min
.25 oz Citra 25 min
.25 oz Citra 20 min
3 lbs Light DME 15 min
.25 oz Citra 15 min
.25 oz Citra 10 min
.25 oz Citra 5 min
.50 oz Citra flame out
Wyeast 1272 American Ale II
Dry hopped with 1oz Citra for 7 days
Racked onto 8 cut up, pureed and frozen mangos for 7 days
Coconut Cream Ale
1 lb Flaked Corn
1 lb Carapils
8 oz Caramel 10L
8 oz 2 Row
Steeped @ 155 for 30 min
3 lbs Light DME 60 min
1 oz Liberty 60 min
2 lbs Light DME 15 min
1 oz Liberty 15 min
1 can coconut water at flame out
Racked into secondary (7 days) onto a sanitized weighted grain bag with 2 1/2 oz of toasted coconut that was frozen with 2 cut vanilla beans and 1 can of coconut water.
They both were enjoyed by everyone in attendence but the mango got a slight edge because the hop bitterness blended better with the mango than it did with the coconut. When I do these again I will do a partial mash for the cream ale to get better utilization of the corn and 2 row. I'll also toast the coconut for longer because the cream ale had no head. I assumed that would happen and it's why I used a ridiculous amount of carapils which did nothing to prevent it. I'd also scale back the Liberty to .5oz so the bitterness is reduced. Even with those minor criticisms it was well enjoyed. For the mango I'd probably start the hop burst at 20 min and maybe mix in some Nelson, Galaxy, or El Dorado just to see if it adds more of a tropical taste and throw in an additional mango or two even though they suck to prep. So far as a good sessionable beer for sitting by the pool or on the beach that will be enjoyed by both BMC and craft drinkers, these will work for you.
Mango Blonde Ale
8 oz Caramel 10L
4 oz Vienna
4 oz Carapils
Steeped @ 155 for 30 minutes
3 lbs Light DME 60 min
.25 oz Citra 30 min
.25 oz Citra 25 min
.25 oz Citra 20 min
3 lbs Light DME 15 min
.25 oz Citra 15 min
.25 oz Citra 10 min
.25 oz Citra 5 min
.50 oz Citra flame out
Wyeast 1272 American Ale II
Dry hopped with 1oz Citra for 7 days
Racked onto 8 cut up, pureed and frozen mangos for 7 days
Coconut Cream Ale
1 lb Flaked Corn
1 lb Carapils
8 oz Caramel 10L
8 oz 2 Row
Steeped @ 155 for 30 min
3 lbs Light DME 60 min
1 oz Liberty 60 min
2 lbs Light DME 15 min
1 oz Liberty 15 min
1 can coconut water at flame out
Racked into secondary (7 days) onto a sanitized weighted grain bag with 2 1/2 oz of toasted coconut that was frozen with 2 cut vanilla beans and 1 can of coconut water.
They both were enjoyed by everyone in attendence but the mango got a slight edge because the hop bitterness blended better with the mango than it did with the coconut. When I do these again I will do a partial mash for the cream ale to get better utilization of the corn and 2 row. I'll also toast the coconut for longer because the cream ale had no head. I assumed that would happen and it's why I used a ridiculous amount of carapils which did nothing to prevent it. I'd also scale back the Liberty to .5oz so the bitterness is reduced. Even with those minor criticisms it was well enjoyed. For the mango I'd probably start the hop burst at 20 min and maybe mix in some Nelson, Galaxy, or El Dorado just to see if it adds more of a tropical taste and throw in an additional mango or two even though they suck to prep. So far as a good sessionable beer for sitting by the pool or on the beach that will be enjoyed by both BMC and craft drinkers, these will work for you.
