![]() ![]() 1.7kg of Mango puree was added on 18/11/19. This will protect it from reading the ambient fridge temperature and give a more accurate wort reading. For temperature reading, next time, insulate the probe with something (stubby cooler, bubble wrap etc) and tape it to the side of the bucket. ![]() Water from the immersion chiller can be used as sanitisation water in order to be more efficient. This hop addition was let steep for 20 mins before removing the hop spider. In reality, it was probably closer to 60c. I added the flame-out hops a little too late, as 80c was the goal. When coming up to a boil, I can filter/recirculate the wort through the hop spider in order to remove any particles left in suspension. This should be done with the hydrometer and refractometer. When taking readings, I need to allow the wort to cool down to 20-30c in order to get an accurate reading. The sparge needs to be at a higher temperature and performed over a longer time period, while the grain bed should not be stirred after mash is complete. A BIAB style fine crush is not necessary. Next batch, I will be using a crush that isn’t as fine, in order to help the grain bed flow. ![]() Priming: 2.25 volumes (4.5g of table sugar)ġkg Mango Puree – Add with dry hopping (leave in fermenter for a week then cold crash for a day) The Mango is added during fermentation with the hops and left for a week or two. Hopefully this will up the quality of my homebrew and make the process a lot easier. I now have my Brewzilla 3.1 35L setup and a better, larger fermentation fridge. This time around, I decided to go with a Mango IPA since I love mango and wanted to try making a fruit beer. ![]()
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