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Son of Ivaldi - Mango Jalapeno FPA

215 calories 21 carbs
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 55% (steeping grains only)
Source: Asgard Ales
Calories: 215 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Sunday May 13th 2018
1.065
1.015
6.83%
73.28
16.46
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
6.5 lb Dry Malt Extract - Amber6.5 lb Dry Malt Extract - Amber 42 10 73.9%
0.3 lb Honey0.3 lb Honey 42 2 3.4%
6.8 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
0.5 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 5.7%
1.5 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 17%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 43.27 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 22.17 20%
1 oz Citra1 oz Citra Hops Pellet 2.6 Boil 10 min 2.72 20%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 3 min 5.11 20%
0.5 oz Citra0.5 oz Citra Hops Pellet 2.6 Dry Hop 14 days 10%
0.5 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Dry Hop 14 days 10%
 
Other Ingredients
Amount Name Type Use Time
4 lb Mango Puree Flavor Boil 5 min.
2 each Jalapeno Puree Flavor Boil 5 min.
32 oz Mango Juice (Organic) Flavor Secondary 14 days
1 each Jalapeno, Sliced No Seeds Flavor Secondary 14 days
1 each Whirlfloc Tab Fining Boil 2 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Raw (Cane) Sugar       Amount: 7.30       CO2 Level: 4.00 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Colorado Tap Water, Filtered with Purina Filter 1X
 
Notes

First of my own recipes - open for tweaking. Was originally intending to create a red IPA, but ended up with more bitter notes and a more brown color. I call this a "Fruit Pale Ale."

Spice - Due to my friends not enjoying spicy beer, I usually do not add the seeds in my brewing. However, in small batches, I have found the seeds of one jalapeno provide a nice undercurrent of heat.

Boil - BE SURE TO STIR. DO NOT LET THE HONEY SCORCH. I prefer a local honey, based on a hop harvest. I personally like this choice. Alternatives I have tried include lavender/hibiscus/clover honey (hops murder the subtle flavors) and a local honey from a wildflower medley - skip on the galaxy/hops and only boil the citra for 1-2 minutes if you want a bit more of the honest flavors to shine through.

Fermenting Steps

Primary - Pour UNFILTERED WORT into primary. Wait one week at least, 10 days max.

Secondary - When transferring to secondary, try and remove most of the puree - it should have settled. The addition of the mango juice and jalapeno slices should allow for fruit flavor and sugar additions for fermentation to continue.

Bottling - Bottled, stored for 2 weeks at 68-72F.

Serving - Chilled. Great with summertime seasonal meals. If made spicy, it is a great pairing during wintertime with cali-mex food.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-05-13 22:15 UTC
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