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Ryan:
It was difficult to balance and I tried it at a time when my skill level was probably not up to the task. The good news is that it was drinkable and I enjoy the way the heat from the Habanero came on slowly but strong. But it lost some of the IPA character.
I may resurrect it again. Attached is a copy of the recipe. Excuse the poor notes, autosave did not seem to work in Beersmith.
I definitely would try extract for the Mango. On the chili, I chopped it up and froze it then I added one chili. After a few days I tasted and did not get the impact I wanted so I added another one and that seemed to do the trick. The challenge with using Chili peppers is there can be a lot of difference between two chili peppers of the same variety.
Flying Dog Brewery made a Mango Habanero IPA which I liked (they were a client of mine) but since they moved to the East Coast they are not distributed here much.
Aaron:
A few years ago I experimented with a Mango Habanero IPA. Based on advice from Craft Beer and Brewing course on adding fruit, I used frozen mango chunks purchased from Costco. They recommended frozen because that helps insure that you will not introduce bacteria. Also recommended to not add fruit to the hot side (boil) because that will release pectins into the wort and it is difficult to clear up. They recommended adding it to the secondary fermenter. I put the chunks in a large nylon bag, I used 4 pounds in 5 gallons.
I have to say that I did not achieve the taste I was looking for. The Habanero effect was good but the mango seemed to mute the bitterness of the IPA. I am thinking of resurrecting that brew but this time using a Mango extract instead of the fruit itself.
Thanks for all the good info. Ryan (and others), which strain of Kveik do you like for IPAs and are there any pitfalls. I am curious because BYO had an article on Kveik with comments from pro brewers and one said that IPAs were his least favorite style to brew with that yeast but he neglected to say why.
Drinking this Bourbon Barrel Ale.
Attachments:
Yes, lowering the pump to the floor will increase the pressure on the suction and should not have an appreciable impact on flow rate. 3 foot of dynamic head is about 1.4 PSI which should make a difference. Try it and see if there is a difference.
Jim:
On the cavitation issue, another way to reduce the problem is to increase the vertical distance between the kettle and the pump suction – increase the Net positive suction head. I don’t know if you have the ability to do that.
I do not have a trub dam but I do have an edge pickup tube. I am not too worried about trub (maybe I should be), with my cone-bottomed fermenter I let my beer clear up by dumping the trub and yeast cake after fermentation and before transfer to a keg.
Jim:
Thinking about it I did have one other thought. You could use a mechanical device to whirlpool instead of hydraulic (paddle on a drill).
Norcal Brew solutions sells numerous paddles for this purpose.
I have not used.
Jim:
I don’t have any advice on whirlpooling beyond what you are already doing. I have used a hop spider and/or hop bags to reduce the “gunky” hop material from ending up in my fermenter. The argument against is poorer hop utilization using these devices but the evidence is mostly anecdotal. Scott Janish in his new book about IPAs refutes that with some actual measurements at least during the boil.
The reason your pump is cavitating above 170 degrees F is because the pump suction is creating a vacuum at the pump inlet, which is reducing the partial pressure and causing the liquid to “boil” at a lower temp. The solution is to throttle the pump until the liquid cools a little.
The immersion chiller is probably interfere with your whirlpool. I am actually getting a Stout CounterFlow chiller because I am tired of wasting so much water with my immersion chiller.
You video looks like you have pretty good flow for the whirlpool.
I wonder what stores will carry it? There are plenty of people who are happy with a Coors or Bud. So you can always give those to your friends who are not into craft beer.
Ryan:
Thanks. I do have Strong’s book Modern Homebrew Recipes and I have looked at some of his for both a Winter Ale and Pumpkin beer. I do have access to a lot of resources – AHA and Beer and Brewing plus many books. Almost paralysis by analysis.
Strong recommends using pumpkin flesh and baking it. I am wondering about the feasibility of just using a pumpkin puree. Some of the references I have seen mention Pumpkin flavor is pretty muted while the spices we associate with Pumpkin pie are what gives the brew its allusion of pumpkin.
Definitely don’t use Halloween Pumpkins which are grown for size and are mostly hollow.
Good stuff. It’s just general enough to where anyone can make it about what they want I think. Like, a person who dislikes hazy IPAs but likes classic bitter, piney american IPAs can say “yea, what Jim G Said!” while someone who just likes to drink Coors Light and hates IPAs can say “yea, good simple lager, FU IPA people, what Jim G said!”
Except those chocolate avacado orange kids, damn all the thousands of breweries in the US making chocolate avacado orange beer!
Ryan,
You are right. Spirits, food, art, etc. are all subjective. I started making beer and wine back in the 1970’s and the results of my efforts were poor. So I quit doing it. There was no Internet and because it was new at the time there were few resources to expand ones knowledge. I do think in the future, people will look at this point in time to be a golden age of brewing. So many people pushing the envelop on beer styles.
I will say that since I got back into Beer making, I have developed a greater appreciation for some beer styles I did not like in the past. Still I cannot go for a strawberry IPA.
Ha ha, that’s funny Chuck. I totally forgot about Simpatico. Talk about a blast from the past. ….and by ‘other things’ I assume you mean STDs??
Jim, that never crossed my mind. True story though, after college, one of my friend went to Mexico – got blackout drunk and came back with a wife.
