Just getting into Homebrewing here (I’m the web developer for the BA), but since I’ve started 2 months ago, I’m completely hooked.
We’re working on a Mango Saison recipe based on Drew Beechum’s articles in Zymurgy, and I’d love some feedback (on grain bill, hop profile, and quantity of mango).
I have written down 1lb of Mango here, but really we plan on 2 mangos (puree) at Flame Out, and 2 more Mangos for secondary.
Thanks!
-Nate
I can’t comment on the exact recipe since I’m too new, but I’d LOVE to find a similar mango saison extract recipe that comes out good. WITH PROCEDURE, need the procedures used (or at least the critical steps that aren’t totally obvious). Looks tasty to me, but I’ll leave the experts to comment!
We will certainly report back with our experience/tasting notes (and a more detailed recipe!)
I was thinking of brewing up a saison with my dad when he comes to visit me. And this might be something we try. I love classic saisons and always thought about adding some fruit to the equation.
Just one question, what is aromatic malt? Is that the name of the malt or are there malts that are designated as aromatic malt?
It is the name of a malt
http://morebeer.com/view_product/17127//Aromatic_Malt
Malteries Franco Belge also makes a Special Aromatic, which is closer to a Vienna. It can be used as a base malt, while aromatic shouldn’t be.
/quote
Just one question, what is aromatic malt? Is that the name of the malt or are there malts that are designated as aromatic malt?
Lol ive been there too, it’s just the name