Bringing a keg of your homebrew to a wedding is a great gift to those special people that invited you, well bringing two of your beers is even better. I usually include fruit beers because they quickly become a crowd favorite. One is always the Cherry Gala Ale while the other is a Hibiscus Mango Wheat Ale. The hibiscus is derived from a tea of dried flowers and to be consistent in flavor use a mango puree. Keep the amount of puree listed and the hibiscus tea could be reduced to your personal preference for color and flavor.
Hibiscus Mango Ale 5 Gal. net
5 # Briess brewers malt
1 # Golden Promise malt
1 # Briess Caramel malt 10
1 # Briess Caramel malt 20
1 # Red Wheat malt
.4 oz. Galena pellets 14 % AA
1 oz. Cascade pellets 5.7 % AA
8 oz. Amoretti Mango puree
6.5 oz. Dried Hibiscus flowers
Mash 3 G. Adjusted water at 167 °F in tun add grains to 155 °F
2 G. water @ 170 °F to 154 °F 5 min.
Sparge continuous 4 G. Stokes water collect ~ 7 G.
Boil 60 min.
Hops First addition .4 oz. Galena @ 20 min.
Second addition .5 oz. Cascade @ 30 min.
Last .5 oz. Cascade @ end
O.G. 1.044 29 IBU’s
Rest 5 min-chill to fermenter-oxygenate Pitch @ 66 °F
add O2 in 1 Hr.
Yeast 1272 American Ale II
Ferment @ 64 °F
Rack to secondary day 7 onto mango puree
FG ________
Cold Crash when terminal gravity is reached
Keg_______Add hibiscus flower tea 3 c. boiling water over flowers in muslin bag – pour 1 pint tea into keg when cool then carbonate
Notes ______________________________________________________
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