Description

This is a Community Recipe created by ben-hayes

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

---

Ingredients Included

Weyermann Munich Malt I (250 grams)
Thomas Fawcett – Pale Crystal Malt (400 grams)
Crisp Dextrin Malt (200 grams)
Crisp Maris Otter (4200 grams)
Azacca Pellets (85 grams)
Galaxy Pellets (85 grams)
Nelson Sauvin Pellets (85 grams)
SafAle US-05 11.5g (1 packs)

---

Method

Beer Style (main): Other Origin Ales
Beer Style (sub): International-Style Pale Ale
Batch Size: 22ltrs
Original Gravity: 1.059
Final Gravity: 1.011
ABV %: 6.3
IBU: 55

THE MASH
Temperature °C: 67
Length (mins): 90
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Azacca 17g First wort (during sparge)
Galaxy 17g First wort (during sparge)
Nelson Sauvin 17g First wort (during sparge)
Azacca 17g 10mins
Galaxy 17g 10mins
Nelson Sauvin 17g 10mins
Azacca 17g 5mins
Galaxy 17g 5mins
Nelson Sauvin 17g 5mins
Azacca 17g Flameout
Galaxy 17g Flameout
Nelson Sauvin 17g Flameout

Secondary additions and timing:

Azacca 17g Dry hop (3-5 days before bottling)
Galaxy 17g Dry hop (3-5 days before bottling)
Nelson Sauvin 17g Dry hop (3-5 days before bottling)

Yeast: Fermentis Safale US-05 dry yeast
Fermentation temperature/steps: 18-20 degree range, rack to secondary for dry hopping

Comments:

Foodie Flavours Natural Mango Flavouring (5ml) (not included) was added during the bottling stage to add a mango taste.