I'm planning out my first recipe, which is going to be similar to Northern Brewer's "Dead Ringer IPA" but hopefully with a little fruity mango flavor for a good friend of mine as a gift. Here's the recipe:
Caramel 40L- 1lb
Golden Light LME- 9.15lbs
Centennial- 1 oz @ 60 min
Centennial- 1 oz @ 20 min
Centennial- 1 oz @ 5 min
Citra- 1 oz @ 5 min
Citra- 1 oz- Dry Hop
Mango (frozen)- ?? lbs- Added to secondary
Yeast- WLP011??
So my questions are:
1) How does the hop schedule look? I figured citra hops will help with the fruity mango flavor since I'm sure not too much mango will come through on its own
2) How much mango to use? I figure I'll buy frozen so I don't need to worry about pasteurizing but I have no idea how much to use.
3) I figured a low attenuating yeast would be good to try to get some of the mango flavor through but Brew Toad tells me the FG will be too high, should I use a higher attenuating yeast so its not too sweet or stick with the WLP011 since I'm trying to get that mango taste/a little sweetness?
Caramel 40L- 1lb
Golden Light LME- 9.15lbs
Centennial- 1 oz @ 60 min
Centennial- 1 oz @ 20 min
Centennial- 1 oz @ 5 min
Citra- 1 oz @ 5 min
Citra- 1 oz- Dry Hop
Mango (frozen)- ?? lbs- Added to secondary
Yeast- WLP011??
So my questions are:
1) How does the hop schedule look? I figured citra hops will help with the fruity mango flavor since I'm sure not too much mango will come through on its own
2) How much mango to use? I figure I'll buy frozen so I don't need to worry about pasteurizing but I have no idea how much to use.
3) I figured a low attenuating yeast would be good to try to get some of the mango flavor through but Brew Toad tells me the FG will be too high, should I use a higher attenuating yeast so its not too sweet or stick with the WLP011 since I'm trying to get that mango taste/a little sweetness?
