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Homebrew Recipes

Hibiscus Mango Blonde

This delicious blonde ale was featured in Joe Strange’s article, “It’s Trouble, Brewing in Paradise” in the March/April 2012 Zymurgy magazine.

The recipe comes courtesy of Courtney Cargill and Ryan Ackerman of La Perra Hermosa Coastal Brewery in Costa Rica.

Hibiscus Mango Blonde | Fruit Beer

Ingredients

  • For 5 gallons (19 L)
    • 7.5 lb (3.4 kg) U.S. two-row pale malt
    • 1.12 lb (0.51 kg) Crystal (20L)
    • 0.75 lb (0.34 kg) Munich (10 L)
    • 0.75 oz (21.26 g) Galena, 13.0% a.a. (60 min)
    • 0.375 oz (10.77 g) Cascade, 7.0% a.a. (30min)
    • 0.25 oz (7.09 g) Cascade, 7.0% a.a. (5 min)
    • 3 or 4 fresh (not overripe) mangos, pureed
    • 13.3 oz (377 g) dried hibiscus flowers
    • 1 packet Salfale US-05 dry yeast, rehydrated

    Specifications

    • Original Gravity: 1.047
    • Final Gravity: 1.014
    • ABV: 3.8%
    • IBU: 42
    • SRM: 7
    • Boil Time: 60 minutes
    • Pre-boil Volume: 6 gallons (22.7 L)

    Directions

    Single-infusion mash at 151° F (66° C) for 45 minutes.

    Draw 6 gallons and boil 60 minutes. Chill to 68° F (20° C) if possible.

    Whirlpool and allow 15 minutes to settle before racking to fermenter.

    After primary fermentation, rack onto pureed mangos. (Mangos change flavor as they age so it’s important to get them from the same tree or source whenever possible. Overripe mangos make for a somewhat putrid final product. Their sweetness also varies depending on the exact type of mango-some are sweeter than others.)

    In seperate muslin bag, add hibiscus and a couple of sanitized marbles for weight. Suspend bag from a string so it can be easily removed after three days (or longer if a spicier beer is desired).

    Ferment in secondary for three weeks. If possible, cold crash at around 45° F (7° C) for a couple of days to drop sediment.

    Transfer through muslin bag or another filter into keg or bottling bucket.

    Carbonate to 2.5 voumes or prime and bottle.

    Extract Version

    Substitute 5.5 lb (2.5 kg) pale liquid malt extract for the two-row malt and 0.5 lb (227 kg) liquid Munich malt extract for the Munich malt.

    Steep crystal malt in 158° F (70° C) water for 30 minutes, strain, add malt extracts, bring to a boil, and proceed with the recipe as written.

    Note: the actual color of the beer will have more of pink hue from the hibiscus, as opposed to the golden color in the image.

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