Cino Champagne® Mango Cascade Pale Ale

Ingredients:

  • 5 gal Spring water
  • 4 lbs Champagne® mangos, peeled, seeded and pureed
  • 6 lbs light malt extract
  • 1 lb Crystal Malt Grain, crushed, in Muslin bag
  • 1 oz Cascade Hops
  • 1/2 oz Mango Ceylon tea bags
  • 1 tsp Irish Moss
  • 1 pack American Ale liquid yeast
  • 1 cup corn priming sugar

Instructions:

  1. Add Crystal Malt to 3 gallons of spring water and steep at 160º F for 30 minutes.
  2. Remove spent grains and add malt extract. Boil for 50 minutes.
  3. Add Cascade Hops, Mango Ceylon tea bags, Irish Moss and Champagne mango puree. After 10 more minutes, remove tea bags.
  4. Add 2 more gallons of spring water and cool ale in an ice bath.
  5. Reduce temperature to 70 degrees Fahrenheit and pitch yeast. Ferment for 7 days.
  6. Transfer to secondary fermenter. Ferment for 7 more days, then bottle using corn sugar.
  7. Age in bottle for 30 days.
  8. Chill and serve in frosted mugs with friends.

This recipe was created for the Champagne® mango by Culinary Institute of New Orleans, headed by Chef Lonnie Varisco, Headmaster.

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