Fast and Easy Mango IPA Grainfather small batch brew

[@ypirnay]

Hello, David. I'm glad to see you back. Once more, this video will serve as a reference for many a beginner brewer. Your eagerness to share knowledge and experience is beyond human. I'm yet to make my first all grain and I am still drooling over your grainfather and its glycol gizmo. But hey, c'est la vie and I have other priorities as for now. Keep it up; you truly are the "John Palmer of KZbin".

[@DavidHeathHomebrew]

Thank you, so many kind words. Its great to be back :)

[@charljoubert6993]

Definitely the next brew I will attempt. Thank you once again for sharing your obvious wealth of knowledge with us. You might not be aware, but during this Covid19 lockdown in SouthAfrica, Alcohol sales are prohibited and has been for almost 3 months, so brewing my own beer (All from your recipes and advice) has been an absolute lifesaver as well as great fun in the process. Thank you!!!

[@DavidHeathHomebrew]

Thanks Charl. Yes I heard about this on my Facebook group. Crazy situation but at least you have a solution :)

[@pavanwalvekar6606]

I paused the video so I can comment that this is the best opening video in all the KZbin history. It makes you wanna go grab a beer right now. I feel sorry for myself for watching it at 9 in the morning.

[@DavidHeathHomebrew]

Haha, awesome to hear Pavan. Some actually complain that the intro at 20 seconds is too long but mostly people like it thankfully :) Thanks for your feedback:)

[@jamesfinnieconsultingarchi5219]

David - I am a novice home brewer. Can you advise how much water is used for the 60 min mash. Then how much water do you use for the sparge. If the whirlpool is buy hand should I double the whirlpool time? Are the fermentation temperatures critical as I dont have a fridge. Thanks.

[@DavidHeathHomebrew]

Hi James, these are calculations that will differ depending on what you are using to brew with equipment wise. The easy way is to use brewing software, one good example would be Brewfather. This software has an equipment section that covers all systems and if you are using a pot you can enter its dimensions and it will give you the volumes to use for recipes. Yes, a wp by hand will take longer for sure. Fermentation temps are important yes. The easy way is to ferment somewhere colder and use a heat belt and temperature controller. You will find this series of videos useful:- kzbin.info/aero/PLeY07JqsrXM_biHp7Y3xIB7TnAY6Ru7pE&si=Vj2b_hkAPcqqwtfm

[@JamesFinnie678]

@@DavidHeathHomebrew thanks so much - really appreciate it.

[@DavidHeathHomebrew]

@JamesFinnie678 🍻🍻🍻

[@possumbuffet]

Hello David ! Like your Fast and Easy Mango IPA Grainfather small batch brew video. I've been pouring over the internet trying to find a solid source for the Still Spirits Top Shelf Mango and either it's out of stock here in the USA and it would have to be imported from somewhere, my guess is it's not an American made product ? Would there be a comparable product you would recommend more commonly found here ??

[@DavidHeathHomebrew]

Thanks :) It should be available worldwide. Its made by a leading supplier :)

[@abalghonaim82]

Hello daivd , I’m newib in this process For bottling should I use priming sugar for oxidation ? And how much of sugar and water ? And how long should i keep it in the bottle before drink it . Thanks a lot

[@DavidHeathHomebrew]

Hi, I would suggest using this free tool to calculate your sugar for bottling. Just choose the appropriate amount according to the style guidelines for CO2 volumes and it will do the rest:- www.brewersfriend.com/beer-priming-calculator/ Usually it takes 2 weeks for carbonation but when its ready to drink will depend on style and alcohol level.

[@bradsayer1]

I've recently finished drinking my first batch of this Mango IPA. While it takes some time to settle in the keg (i.e. distinct taste of bitterness in hops and sweetness of Mango), once this happens (after 4-6 weeks), it's delicious. I originally made it for my wife, but ended-up drinking most of it myself.

[@DavidHeathHomebrew]

Great to hear Brad. Yes it does need some conditioning time due to the essence but after that then this works well I feel :)

[@Biggin69camaro]

I like the advice to slow down the drill while milling your grain. That solved a lot of my issues. Keep making great videos!

[@DavidHeathHomebrew]

Great to hear :) Thank you :)

[@joshbuhl9824]

Hi David. You mention the grain crush in this video quite a lot. I was wondering if you crush your oat malt together with the other malts or do you crush it separately (with a small gap?). I‘ve crushed it together up until now, but find that a lot of the oat malt remains uncrushed even though the barley malt seems ideally crushed because the oat kernels are simply smaller. Do you crush oat malt separately with a smaller mill gap, and if not, do you also find that a lot of the oats remain whole after crushing? cheers. 🍻

[@DavidHeathHomebrew]

For smaller grains I close the gap more. Much easier since I got the GF mill

[@mike333h]

Positive comment here. Really liked how you explain everything and let others make their choice.

[@DavidHeathHomebrew]

Great, thank you Mike :)

[@tclow59]

Great Video. Thank you for sharing. Question is it possible to substitute with Mango juice? Is the juice fermentable?

[@DavidHeathHomebrew]

Thank you. Yes, certainly. As long as the juice is 100% pure. However it will not give you as pleasing a result. Some fruits do not ferment and give the same flavours as when eaten.

[@Syphanx]

Liked and subbed, love this Channel David! I want to get into brewing my own beer and this looks like a really good one to start off with! Cheers!

[@DavidHeathHomebrew]

Thank you. Plenty to choose from :) 🍻

[@fdk7014]

Another one to add to my growing "try one day" list. Great job, David!

[@DavidHeathHomebrew]

Great to hear, many thanks :)

[@88fenton]

Your sir are a Jedi, after a few weeks of anticipation I’m enjoying a pint of this and it’s pheronimal thank you for your videos, as a novice this information is biblical

[@DavidHeathHomebrew]

That is great to hear, thank you :)

[@anthonystephens8738]

Great video! Quick question, by adding the mango flavouring and racking onto it before bottling are there any fermentable sugars in the flavouring that would cause issues when adding priming sugar for bottle conditioning?

[@DavidHeathHomebrew]

Thank you. No the essence is not fermentable. Just be sure that you test on a small scale how much to add before upscaling.

[@ants9230]

Great video, and thanks for sharing David. Any thoughts on using fruit puree / pulp? I like the idea of using real fruit in the brew, but would hate to end up with vinegar.

[@DavidHeathHomebrew]

This is really easy and featured in my latest video here:- kzbin.info/www/bejne/poGQiqGeaZ6Uga8

[@ants9230]

@@DavidHeathHomebrew Thanks David.

[@DavidHeathHomebrew]

🍻🍻🍻

[@finno2980]

Cracking video. Especially for someone like me that has just started making all grain home brew! Thanks a lot

[@DavidHeathHomebrew]

Many thanks Finn, much appreciated. Plenty more on the channel that I hope you find very useful :)

[@finno2980]

@@DavidHeathHomebrew I discovered brewfather recently and it is a wonderful tool. Thanks for sharing some of your recipes on your other vids (via their xmls (?)). I have downloaded what you shared on them. It is always a good place to start by copying an experienced person! Keep up the interesting and entertaining content! Cheers

[@DavidHeathHomebrew]

@@finno2980 Great. Yes I have been sharing recipes via Brewfather all year and will be continuing this in 2020.

[@finno2980]

@@DavidHeathHomebrew David, I have copied your across to Brewfather but adjusted to the ingredients I have locally.. ie Polish and German hops. Do you mind if I post it free for use? I can tag you if want?

Me gustó mucho tu video, también por los subtítulos, eso se agradece mucho. Éxito en tu canal

[@DavidHeathHomebrew]

Thanks. I have looked into subtitles but to cover various languages for all videos would cost a very large amount of money, which I cannot afford.

[@gazd6402]

Cheers David, I’m using mangrove Jack beer kits at the moment and was almost about to boil some mangos to add to the wort but it think your recommendation of the liquor essence will be a lot easier to regulate. G

[@DavidHeathHomebrew]

Cheers Gaz. I hope you enjoy the end result. Boiling fruit is simply going to kill the flavour and a big no no.

[@landoffireandice-08]

I thought hot wort can be oxidized when aerate at temperature more than 27*C. You use the drill to whirlpool. Any comment on this? Thank you.

[@DavidHeathHomebrew]

Hi Jose, this is a homebrew myth that has been disproven a long time ago. Yes, it is a problem in commercial large batch brews but not homebrew sizes :)

[@landoffireandice-08]

@@DavidHeathHomebrew thank you so much David. Now I can whirlpool without worries.😉

[@DavidHeathHomebrew]

Great to hear Jose :)

[@onearmbanditbrewing9012]

Hi David, could you tell me why you don’t use mango chunks instead of the liquor? Thanks in advance

[@DavidHeathHomebrew]

Sure, this as a flavour is easier to dial in to the taste level you want. The flavour will be very good and consistent. Most breweries do not use fruit for these reasons:)

[@arvid0001]

Hi David. Thank you for great recipes. I brewed this ipa last weekend. But instead of using essence, I will try mango puree (400 gram). I wonder when it's best to add this? Could it be a good idea to add this together with dry hops after the primary fermentation is finished?

[@DavidHeathHomebrew]

Great. I would add the puree once the main fermentation is down to the last 5-10 points of gravity. Once the puree is fermented down to the last 5-10 points is a great time to add your dry hops.

[@fibreoptik]

I will be secondary fermenting this recipe soon (or something very close to it) on 3-5 pounds of mango purée (5 gallon batch) I much prefer using fresh fruit over extract and liqueurs. The raspberry edelweiss IPA I just made turned out great with 3 pounds of organic raspberries after 10 days in secondary fermenter 🍻

[@DavidHeathHomebrew]

Enjoy 🍻🍻

[@andrewplimmer1561]

Hi David I'm keen to try this recipie. I have some Mongo concentrate would this be ok as a substitute for the Mango Liquueur

[@DavidHeathHomebrew]

Sure. I would add that after most of the fermentation is done. This way the flavour will come through clearly and cleanly.

[@andrewplimmer1561]

David Heath thanks for that

[@PaHoHaska]

Just a noob question here ... I assume that liqueur essence contains some sugars. If you add this to your keg into fermented beer ... doesn't it cause a new fermentation phase just inside your keg (as some yeast is still there)? I mean more CO2, more ABV, some unexpected results? Appreciate explanation in advance

[@DavidHeathHomebrew]

Hi, it depends on the essence but it is a minor amount so of no concern.

[@PaHoHaska]

@@DavidHeathHomebrew Sir, thank you for such quick and kind response ... does make sense .. ... now, I'm trying to find what Mango essence I should (more exactly I could) buy and use ... as it isn't an easy task here in the middle of Europe .. as most dealers/sellers listed on "Still website" for Europe seems to be inactive .. they don't stock what I need :-( I'll try more ... :-) Btw ... this IPA is THE BREW I've chosen for my first kveik experiment .. seems to be the appropriate type of beer for this. Do you agree? Btw .. first time I've heard of kveik was your channel .. :-) Btw Kveik voss Ale, Lallemand ..

[@DavidHeathHomebrew]

Try to obtain the one that I used. Kveik is recommended in many of my recipes, you have quite a large choice :)

[@dusanstevanovic5494]

Hi David, I was wondering, should I use Mango Liquor instead priming sugar when bottling ? Or should I add at least some amount of sugar as well ?

[@DavidHeathHomebrew]

I would keep the priming sugar the same as normal :)

[@christiann.7195]

great video. what is your experience with tilt hydrometer temperature reading vs conical fermenter reading? do they match? in my case, there is a deviation of 1-2 C

[@DavidHeathHomebrew]

Yes this seems to be a common experience. I did a test and found the tilt is around 1-3 deg c inaccurate at times but it does seem to vary.

[@yannicksimard3412]

Well, about the Tilt, I experienced that discrepiancy myself as well. But, I beleive it is perfectly normal that the temperature read on top by the Tilt is different than the one read by the conical probe down the bottom. Temperature on top of the conical will likely be warmer. Cold is going to go down, like in a freezer...

[@DavidHeathHomebrew]

The GF conical has multiple points for temperature and averages this data out.

[@christiann.7195]

I was thinking that multiple point temperature reading (and avg calculation) should be a nice feature for a future release. On the inside of the fermenter, there is something similar to a temperature probe. (only one located in the area of the digital display)

[@wsandoe]

Tried 23 liters of this one.. put in two bottles of the mango .. i think i use only one bottle next time. a bit over the top mango here.. but none the less i love it beside the monster mango punch.. :) thanks mate for making me do a record short brew on the GF. tomorrow i have my first kveik to keg. Tried the Oslo. 1.005 after 3 days on a pale ale.. love it.. 32 grader.. I want to get some Voss #1 next time i brew. Thank you sooo much for devoting so much of your time to share all of your knowledge.. cheers from Trondheim..

[@DavidHeathHomebrew]

Much appreciated :) You for sure need to be careful with the flavouring, sounds like a scale down is in order for the next one :)

[@wsandoe]

@@DavidHeathHomebrew actually the mango reducesed it self alot after some weeks. Now the mango is spot on. Cheers mate..

[@DavidHeathHomebrew]

Great to hear :) Enjoy :)

[@johnmathews7966]

Another great video! Got a grain father myself after watching all of these! Top stuff! If anything I’d love to see another video around reiterated mash/mashing in a second time. It’s something I’d like to learn more about. That is, if you plan another big stout or big IPA anytime soon. Look forward to new videos

[@DavidHeathHomebrew]

Great to hear, thank you. Yes I think it's soon time to brew something strong :)

[@thomassmall8556]

Hello David just ordered some Mango essence I've followed quite a lot of your recipes and this will be my next one. Belgian Blonde and London Porter are favourites of mine. I like the Kolsch style as well and brew this regularly.

[@DavidHeathHomebrew]

Great to hear Thomas. Yes Kolsch is something I plan on covering, nice and easy drinking :)

[@Hewbuntu]

Hi David, another quality video as ever! One question, as the wort stays in the fermenter for 14 days effectively , do you dry hop half way through the second week? Thanks.

[@DavidHeathHomebrew]

I generally wait until there are 5-10 points of gravity left until the predicted FG.

[@Hewbuntu]

@@DavidHeathHomebrew thanks!

[@davefinney3978]

Hiya David, awesome video.. my next brew! Only question is.. do you have the 23ltr version numbers? As when you scale on Grainfather it sends all the IBU’s etc off the scale!

[@DavidHeathHomebrew]

Hi Dave, hmm that should work. Odd. Have you tried adding the recipe into Brewfather? Thats all I use these days but I dont have this recipe input there.

[@davefinney3978]

@@DavidHeathHomebrew hiya David, thanks for the reply.. much appreciated. No, I’ll give that a whirl.. I’ve seen quite a bit in forums about the Grainfather “scale-up” sending different bits out. I’ll put the smaller batch numbers into Brewfather and try scale it there. Fingers crossed. 👍 thanks again.

[@DavidHeathHomebrew]

🍻🍻🍻

[@davefinney3978]

Hiya David.. got this in the fermenter now.. quick question. Is the 3-5 day dry hop 3-5 days after pitching yeast? Many thanks. 👍

[@DavidHeathHomebrew]

Ideally 3-5 days before transfer. I add dry hops when I am 5-10 gravity points away from FG

[@niclassimonsson6099]

Thank you for a great video. Is it worth to buy the graincoat? Even for indoor brewing.

[@DavidHeathHomebrew]

I believe so. I only brew inside and found it helps some with heating times.

[@jaumixx]

Wonderful David, as usual. Greeting from Spain.

[@DavidHeathHomebrew]

Great, thank you :)

[@chadmartin434]

Great video for sure!

[@DavidHeathHomebrew]

Thank you, much appreciated 🍻🍻🍻

[@philipleahey5350]

I notice you create quite a lot of splash when you whirlpool the hops in. Is there a danger of oxidising the hot wort?

[@DavidHeathHomebrew]

Hi Phillip, Hot side aeration doesn't apply to small batch homebrew :)

[@kavel22]

I tried a few Mango IPA recipes with mixed results but this one looks very promising. The NEIPA/jucy style seems to be the best way to go. When do you dryhop, end of fermentation or pre-bottling? Thx David, great video as always.

[@DavidHeathHomebrew]

Thank you. I dry hop in the last 3-5 days of fermentation.

[@aarongomes314]

Hey David - thanks for all you do for the homebrewing and grandfather community. I did this recipe up to serve to some friends this weekend and I followed the instructions and added the entire bottle of mango spirit to my 2.5 gallon batch. It was fine until I carbed it up and now all I can taste is the Mango spirit and it's overwhelming (taste almost like perfume). Any tips or thoughts on how to alter the taste - thought ab out mixing with my blonde ale or adding more hops to cover the flavour. Thanks for your help! Cheers

[@DavidHeathHomebrew]

Hmm thats odd, sorry to hear that. Naturally these things can also be a question of taste. This is why I suggest people to add small amounts to a small sample and then upsize it. The way forward now is to dilute it with more beer. In doing that I would also consider an extra dry hop on top.

[@runeofferdal5623]

Thank you for sharing. Looks like a great recipe. I wonder about that grain milling setting of yours. A credit card is 0.76mm thick (it's an international standard), and my mill (yes, it's a cheap one) can just barely adjust to such a narrow gap. I tried milling with it, and it turned the malt into dust, mostly. Far too narrow a gap between the rollers, imho. I have worked with it, and to me, the working gap is about 1.2-1.3mm. Observing your grain in the video, I see that you get about the same crush as I do with 1.2-1.3mm, so for me it's a riddle how you get that crush with only a credit card thickness.

[@DavidHeathHomebrew]

Its also about the speed that you mill at. You could have a wider gap but mill with a fast drill speed and get a similar effect.

[@nikauoak]

How did you dry hop? Ie in a weighted bag or just tipped into the fermenter?

[@DavidHeathHomebrew]

Hi Strve, I add the hops to either a hop stock with marbles in or a large tea SS container .

[@nikauoak]

Also, how efficient was the conical/glycol combo at cold crashing this 10l sized batch?

[@DavidHeathHomebrew]

I have been very surprised how well it works! It is less efficient compared to 19l plus batches but not by much.

[@nikauoak]

Nice one, did you rehydrate the yeast or just sprinkle on top of your aerated wort?

[@DavidHeathHomebrew]

I used to rehydrate but then I tried without and didn't notice anything changed. So I carried on without since. Ive been sprinkling on top now for I believe over 1 decade and have not had any issues. More and more yeast companies are removing the rehydration advice these days also.

[@benjerry6442]

I think you are a great brewer with excellent knowledge. Some good tips in there. I skim the foam, as it is a mix of protein waste and diacetyl, stirring it back may put diacetyl back into the wort. IMHO get it out....lol

[@DavidHeathHomebrew]

Thanks Ben. I believe there will always be a mix of brewers when it comes to this. I do not see either as wrong. I have mostly stirred in during my brewing and over the years must of brewed 1000s of batches and yet I have never had a single issue with diacetyl. I do note that there is a difference in flavour though between the two methods and it is that which drives my choice. Some prefer it without of course and I believe that all should try both methods with more than a few similar recipe brews and make their own choice.

[@patriklunning6975]

David, thanks for all your very good videos. They have been so very helpful to me as a newbie home brewer. Some questions: 1. That very smart utensil your are using to whirpool and also air the wort, what is that ? 2. Been searching for some recipies of Mango IPA and some of them using fresh mango during fermentation. Any ideas on that and the comparison to your recipe of using essence ? Regards Patrik

[@DavidHeathHomebrew]

Great to hear Patrik :) 1) Its the Grainfather whirlpool/aeration paddle 2) The problem is fermenting fruit never gives a fresh fruit taste. Most are disappointed. The essence will :)

[@patriklunning6975]

Thanks David. Do you use the essence concentrated ? Will the essence completely replace the priming sugar or do you add that alongside ?

[@DavidHeathHomebrew]

The essence is not fermentable and is separate. It is added as is. I suggest adding a measured amount small scale to get the flavour you desire and then upscale to the final batch.

[@brewityourself3638]

Hi David. Awesome video! It would be great to see how it looks when it's served and hear your thoughts at that point. Thanks for sharing your knowledge

[@DavidHeathHomebrew]

I share those things on social media :)

[@brunobe3083]

Hi thank you for another great video. Quick question, why does your fermenter shows 29°?

[@DavidHeathHomebrew]

Great thank you :) Well spotted on the temperature! I used Norwegian kveik yeast to speed this one up :)

[@brunobe3083]

@@DavidHeathHomebrew in combination with yeast from recipe or replacement. I still don't really know what kveik really is...

[@DavidHeathHomebrew]

No problem. Kveik is a very special type of Norwegian yeast. It's fermentation and conditioning times are very fast. I used it instead of the yeast stated on the recipe. I've covered this yeast well on this channel, check out this playlist :- kzbin.info/aero/PLeY07JqsrXM_gv11NeUHLX32M1YxXVFnn

[@MetalGuru785]

Hi David, once again a great video. A quick question please, how important is the top plate on the Grainfather during the mash? I’ve been leaving mine off lately, and have been getting much better efficiency by giving the mash a stir for the first half an hour of the mash. Thank you, glad you’re back.

[@DavidHeathHomebrew]

Thank you, so glad that you enjoyed it :) In terms of the mash plate its there so you don't need to stir :) Having said that you can maximize by adding in a little stirring. I do this when I do reiterated mashes. The important thing about efficiency is being consistent. Otherwise you cannot plan your recipes. Grain is also cheap so as I see it as long as you are getting at least 75-80% brewhouse eff. then it's no big deal. If only we could increase hop effeciency! That could save real money :)

[@chrisnewman861]

Another great video & recipe David, thanks for sharing. Hey do you think there's any detriment to just a 30 minute boil? Or is it that todays modified grains don't suffer from this short amount of boil time?

[@DavidHeathHomebrew]

Hi Chris, great to hear that you enjoyed it. You hit the nail on the head here really, this modern grain will give you no issues. I only boil longer when the style dictates it.

[@timothy4]

​Hi David. I am interested in using a 30 min boil as often as I can in my brewing going forward. I just wondered what you meant by 'when the style dictates it' What styles dictate a longer boil and why?

[@DavidHeathHomebrew]

You can short boil any beer really. The problem can be cost. You will need more hops for a bitter short boil compared to 60-90mins.

[@davidnewton4208]

Nice one! After trying my first Mango IPA a couple of months ago, expecting to hate it but actually really liking it I decided to give one a go myself, this looks like the perfect recipe to follow. Do you have any recommendations on where to order the mango essence from?

[@DavidHeathHomebrew]

Great to hear. As for where to get the essence, that's the tricky one! I live in Norway. So probably different to you. Try a Google search, should not be hard to find in good homebrew stores.

[@clynton1]

They have that mango essence on ebay 👍

[@SanRemoMotelBar]

David - quick question: If you're brewing a 5-gallon batch, is everything simply doubled, including boil times etc? Thanks!

[@DavidHeathHomebrew]

No :) The timings are the same. The malt is double but hops and yeast do not scale the same way. The best thing is to add the recipe to software and it will scale it for you. I recommend Brewfather. It can be used for free with a recipe limit.

[@frigorifix]

As usual, a great video. As I've tried and liked your Hoppy Summer Ale, your IPL and your Bohemian pilsner, I will probably give this one a try soon. I wonder : have you try to replace the mango essence by real fruits? And if so what would be a good substitution amount/method? Cheers (with your IPL in one hand!)

[@DavidHeathHomebrew]

Thank you Laurent, great to hear :) Yes I have used real Mango before. Trouble is the end result is never as good. Some fruits work better than others when it comes to it.

[@torhenningasvang2213]

Hello and thanks for a another nice video. Just got my Grainfather and looking forward for my first brew. Have one question on the aeration paddel. For how long do you and aeration, and do you do it before or after you add the yeast?

[@DavidHeathHomebrew]

Hi Tor, glad you enjoyed it :) I use the paddle for about five minutes with my drill for wp and aeration. Add the yeast afterwards, otherwise you will kill it :)

[@vandaturcanova9498]

@@DavidHeathHomebrew Hi, David, I have been pondering the same issue as Tor occasionally, and your answer surprised me. Would the yeast really suffer, if whirlpooled with the paddle? I can't think of any reason why it should, other than perhaps the mechanical stress brought on by the shearing forces in the vortex? Yeast doesn't seem to mind the vortex created by continuous stirring in a starter, though... Or is it a quantitative difference? The nerd in me would really like to know... 😃

[@DavidHeathHomebrew]

@@vandaturcanova9498 Hey Vanda. Fairly recent studies have shown that even mild agitation with a glass stirrer by hand can affect yeast health or even kill it. Whilst at one time certain yeast producers were suggesting agitation on rehydration this is now quickly being revised. Having a big tool like this revolving at a fast rate is going to have an even more potentially serious effect on your yeast. Gently does it I say, I treat my yeast like the new borns they are :)

[@vandaturcanova9498]

@@DavidHeathHomebrew Thanks, I did not know that! I'll be gentle from now on :-)

[@DavidHeathHomebrew]

Always best with yeast :)

[@johnvetter8963]

It seems your zero minutes hop addition is actually a 15 min addition because you whirlpool for 5 min and wait 10 minutes before cool down? I prefer to use a hop spider and after adding final aroma hop immediately start cooling. I find it works best to keep the hop spider in the wort while cooling and put the recirculation hose end in the hop spider so it pushes the oils out of the hop spider basket. Anyway thanks for the great video and I am definitely trying that recipe!

[@DavidHeathHomebrew]

Thanks John. Yes I can see your point about the timings. This is the understood way to write them though. I avoid hop spiders where I can :)

[@nielswenting8976]

Thank you David, excellent video!

[@DavidHeathHomebrew]

Thank you Niels great to hear that you enjoyed it :)

[@brewerboy6575]

Hi David, How many brew Water did you Need for this brew

[@DavidHeathHomebrew]

Hi Thomas, check out this video and you will know the quick method for calculating this for any brew:- kzbin.info/www/bejne/rHPNdWRoac-ef9E

[@brewerboy6575]

Thanks 👍

[@jeromebuttersworth3719]

Great video! (And I noticed you were brewing barefoot! There was a reflection when you started sparging Hahaha!) Thanks again for sharing.

[@nielswenting8976]

Will there be a video on the pros and cons of barefoot brewing?

[@DavidHeathHomebrew]

Haha yes I was barefoot at that point, glad to hear that you liked the video :)

[@DavidHeathHomebrew]

Haha you never know Niels, perhaps even naked brewing! :P

[@cheshirehomebrew]

Brilliant upload as usual David. I'll give this a go. Maybe I'll change the hops for what I have. A question if you don't mind? Is it 10 litres into the fermenter? How much water do you use for the mash?how many litres do you sparge with and how many litres do you start the boil with?Many thanks in advance. Have you considered writing a book because I think it'd be a best seller for certain. Cheers mate. 👍🍺

[@DavidHeathHomebrew]

Great, thank you. I don't mind at all what you change, make it your own :) It's 10L into the fermenter. It terms of water volumes, check this guide out:- kzbin.info/www/bejne/rHPNdWRoac-ef9E

[@DavidHeathHomebrew]

I cannot say I have thought about a book. I enjoy making these videos and having the knowledge available to people for zero cost.

[@darrenfinan]

Hi David, have you ever tried this with verdant or would that be over kill? Thanks again! Can't wait to see the shop btw :D

[@DavidHeathHomebrew]

I haven’t but it would add in mostly an apricot note that could detract from the Mango. I am sure it would be nice though :)

[@bradsayer1]

Hi David, as always, I appreciate and learn a lot from your educational videos. One question for you, if I may: towards the beginning of this video, you mention that a sole Mango fruit flavour would be boring but this recipe seems to be solely Mango. What have I missed? Thanks again. Brad

[@DavidHeathHomebrew]

The grain bill and hops contribute :) The hops in this one in particular :)

[@peterscandlyn]

Looks a doer to me thanks David!

[@DavidHeathHomebrew]

Thank you Peter, yes this one works very well :)

[@emonstermark699]

Thanks for another great video, David! Were you using the standard GF pipework in your video, or was that the micro pipework for this 10L batch? I recently invested in a GF but haven't decided if the micro pipework is worth the investment or not.

[@DavidHeathHomebrew]

I used the micro pipework. It's handy :) You can mix the pipework also.

[@suburban91]

Hi. Any similarity to Hansa mango ipa ? Thanks, Bård

[@DavidHeathHomebrew]

Different really but in the same family of beer :)

[@suburban91]

So if i like Hansa, i will love this ? 😃 Any recipe for 25 ltr batch ?

[@DavidHeathHomebrew]

Potentially yes. For a 25L batch add it into a recipe calculator like Brewfather and rescale it. Fast and easy :)

[@suburban91]

Hi again. No mention of coldcrash in recipe ? Do you think i can use mango puree ? Thanks, Bård

[@DavidHeathHomebrew]

Hi :) Coldcrashing I leave up to the brewer :) Yes, puree will work just great :)

[@whiteapollo11]

Hey David, this recipe looks great! Thanks for sharing it :) Have you ever tried using fruit syrups as priming sugar? Or Flavoring Oils such as LorAnn? I find these kind of ideas also fascinating to try out.

[@DavidHeathHomebrew]

Thanks :) . Yes but in the end they have little effect or benefit. Best to use table sugar really.

[@peterdavis4816]

David, l notice you still aerate your wort after the information from a previous video indicated that this may not be necessary. Do you still consider this a necessary step, or is it just old habits dying hard?

[@DavidHeathHomebrew]

I still consider it necessary. To be honest I seldom use Fermentis yeast these days, which is where this advice came from. It is believed they are adding in something that assists in aeration. Either that or perhaps a marketing idea.

[@peterdavis4816]

That clears it up, thanks for the quick reply David. Cheers.

[@mattderry2854]

When will you do a tasting video

[@DavidHeathHomebrew]

Its still fermenting currently Matt but this is one that I have tasted a fair bit of in the past, hence why I am happy to share it :) It will feature in a tasting video in the near future.

[@ryanwallace84]

Hi David, thanks for the vid, definitely going to give this a go! By the way It would be great if you put your target water profile on your recipes for these type of videos (assuming you alter your water). Skol!

[@DavidHeathHomebrew]

Good idea Ryan, thank you. I am mostly brewing ales and my water is very good for these, so I mostly just adjust PH but sometimes I go further, it really depends which style.

[@mikefox8470]

Mango ? IPA ? Did not see any mangoes for into that recipe ?

[@DavidHeathHomebrew]

This recipe uses hops and an essence for flavour. I have this recipe that uses mango fruit though :- kzbin.info/www/bejne/lYfYhqaDZrCjbNE

[@Miodragy]

Mostly I find videos from this channel useful, but I have to hit dislike for this one. Reason is use of very questionable raw materials. Like mango essence / use of real fruit, or "Super Irish moss" - by which chemical process this thing has been made to be better than already excellent regular and natural product of Irish moss? Promotion of artificial components with very questionable health impact on everyday use is something I cant agree with. Rest is nice.

[@DavidHeathHomebrew]

Ahh I am sorry to hear that. I would not class either as questionable though. Flavourings are used in all sorts of alcoholic drinks and have been for a long time. Super Irish moss is still a natural product and I felt it was worth mentioning as I have been very happy with the results. Here is some information on this:- From Five Star chemicals, super Moss hb is a purified form of carrageenan (Irish Moss) that mixes quickly in cold water, and is more effective in removing coagulated protein matter from the boil than plain dried Irish Moss. Super Moss is a negatively charged, Red seaweed based, kapa and lambda carrageenan coagulant designed to attract the positively charged, Hazel forming proteins together in the brew kettle and primary fermenter and then rapidly settle out. Properly used, it can help reduce chill haze.

[@Miodragy]

Thanks for yours honest replay! Im not saying that components you use are not FDA approved or that are not effective, but that there are natural resources which are more healthy without any question, while we have for example GMO food supplements that are FDA approved. About Super Irish moss I am concerned about that "purification" process and residues in product of that process. I believe that whole homebrew culture so suddenly exploded after commercial breweries started to use GMO made enzymes, corn and other artificial or non traditional components. Now having same thing starting to develop to homebrew is very disappointing at least.

[@DavidHeathHomebrew]

You make a very good point. We need to be careful of what we consume for sure. I would like to think that both are perfectly fine though , based on the fact that they are sold in many markets around the world. The super Irish moss is from 5 star chemicals, an American company. So I would think it's FDA approved.In regards to essences ,I would much rather use natural fruit. The problem is that adding certain fruits never gives as good an end tasting result. This example being the a good one. You could certainly brew this without either product. It will taste great but it will not have as much of a mango taste.