Mango Habanero ESB Thoughts
Posted: Tue Jan 27, 2015 6:08 pm
After over half a year of not being able to brew (apartment 80°F+), I'm finally getting a freezer and will be able to brew again!
I've found a bunch of recipes for a mango habanero APA, but wanted to try this with an ESB. My thought is that the fruitiness of an English yeast will complement the flavors from the extra ingredients. Here's my recipe - thoughts? I haven't brewed an ESB before, but this is what I came up with. Thanks!
3.5 lb Light DME (60 minutes)
3.5 lb Light DME (15 minutes)
1.0 lb Crystal 60 (steep)
1.0 oz Target (11%, 45 minutes)
1.0 oz Challenger (7.5%, flameout)
WLP005
Primary fermentation until it's done or close to it (3-ish days at 65°F)
Add the following to primary for 7 days:
7.0 lb frozen, blanched mango
2 habanero peppers, seeded and cut into quarters
Estimated OG: 1.057
Estimated FG: 1.017
Bottle and carbonate
I've found a bunch of recipes for a mango habanero APA, but wanted to try this with an ESB. My thought is that the fruitiness of an English yeast will complement the flavors from the extra ingredients. Here's my recipe - thoughts? I haven't brewed an ESB before, but this is what I came up with. Thanks!
3.5 lb Light DME (60 minutes)
3.5 lb Light DME (15 minutes)
1.0 lb Crystal 60 (steep)
1.0 oz Target (11%, 45 minutes)
1.0 oz Challenger (7.5%, flameout)
WLP005
Primary fermentation until it's done or close to it (3-ish days at 65°F)
Add the following to primary for 7 days:
7.0 lb frozen, blanched mango
2 habanero peppers, seeded and cut into quarters
Estimated OG: 1.057
Estimated FG: 1.017
Bottle and carbonate