Mango Ale Recipe: A Quick And Easy Guide For HomeBrewers

Mango Ale Recipe & Full Guide For Homebrewers

Here is the recipe in full with 2 options:-

Mango Ale - Regular or Sour Options
Author: David Heath
Type: All Grain
Brewfather Link:- https://share.brewfather.app/qDX8ynkBdBJNHe

Estimated ABV :- 4.5%
IBU : 12 (Tinseth)
BU/GU : 0.29
Colour : 7 EBC

Original Gravity : 1.042
Final Gravity : 1.008

Brewhouse Efficiency: 75.2%
Mash Efficiency: 80%

Mash Profile
65 °C / 149°F - 60 min - Temperature
75 °C / 167 °F - 10 min - Mash Out

Fermentables
1.673kg / 3.68 lbs - Extra Pale Premium Pilsner 3 EBC (39%)
987g / 2.17 lbs Mango fruit puree (Added in late fermentation) (23%)
944 g / 33.29 oz Wheat 6 EBC (22%)
257 g / 9.06 oz - Chateau Acid 9.5 EBC (6%)
215 g / 2.58 oz - Carapils/Carafoam 3.9 EBC (5%)
215 g / 2.58 oz - Oat 5.5 EBC (5%)

Hops
30 min - Centennial - (10 IBU)
5 min - Centennial - (3 IBU)

Miscellaneous
15 min - Boil - 1 items - Yeast Nutrients
10 min - Boil - 1 items - Irish Moss

Yeast Examples
For sour option:- 1 pkg - Philly Sour - Lallemand
For regular ale:- 1 pkg - Fermentis US05 (for example, see video for more information)

Fermentation Profile Examples

Sour option
24 °C (1 day ramp) - 4 days - Primary
25 °C - 7 days - Primary

Regular ale option

18 °C for 4 days
Ramp to 21°C over 3 days