This recipe was shared with Chop & Brew by our friend Chuck Gosnell. As explained in this video from our 12 Beers of Christmas 2019 video series, Chuck won a Members Homebrew Competition at Fair State Cooperative Brewing with this beer, the prize of which was to have a scaled-up version produced on the small-batch system at Fair State. This is Chuck’s recipe and process notes from the original homebrewed version.
Malts:
- 85% Franco Belges Pale Malt
- 6% Vienna
- 6% White Wheat
- 3% Acidulated Malt
Hops:
- 18 IBU Stryian @ 90 min
- 7 IBU Stryian @ 15 min
Process:
Mash at 158F for 45 minutes at 1 quart water per pound. Sparge with 170F water at 1.25 quart per pound.
Boil wort for 90 minutes, adding hops as noted.
Target Original Gravity: 16 Plato
Co-pitched Wyeast 5112 (Brux) and 5526 (Lambicus)
Racked on day 86 with gravity at 2P. Racked onto hand-cubed Ataulfo mangos at 1 pound per gallon. This is what I can best call a “sloppy rack” that purposefully pulled a little bit of yeast cake over into the secondary so there would be something to go to work on the sugars from the mangos.
Age 60 days, racked onto another 1 pound per gallon of mango, but this time frozen from the grocery store because cubing all that mango was a PITA.
Aged another 60 days, primed to 3 vols and bottled with WLP 645 (Claussenii).
Full disclosure: This beer is just beyond a year in bottle when I dropped it off at the brewery, and as you can see this is a long turnaround beer already.
“Look Ma, my beer’s on tap!”
