A refreshing summer Mango IPA.
MALT:
Crisp Extra Pale Maris Otter – 4.5kg
HOPS:
Centennial – 20g / 60 minutes
Centennial – 15g / 30 minutes
Columbus – 15g / 30 minutes
Mosaic – 40g / 5 minutes
Citra – 30g / 5 minutes
ADJUNCTS: 1x Campden tablet, 8.2g Calcium Sulphate, 1 can of mango puree in primary.
YEAST: Mangrove Jack’s M44 + oxygen
STRIKE VOLUME: 25.8 litres
FERMENTER VOLUME: 17.5 litres
FERMENTER TEMP: 18°C
FERMENTER: 2
OG: 1.060
FG: 1.008
ABV: 6.8%
MASH: 65°C / 60 minutes, raise to 75°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 2.4 units