La Niña

Adapted by StarChefs.com
May 2016
Original Gravity: 13.5 Plato ABV: 5.6 percent

INGREDIENTS:

95 percent 2-row malt
5 percent crystal malt
Bittering hops: 20 IBUs Hallertauer
Ale yeast
2 gallons puréed mangoes
Habaneros

METHOD:

Mash (malts) in at 152ºF. Rest until saccharification. Sparge to desired volume. Boil and add hops. Cool to 65ºF and pitch ale yeast. Ferment to 78 percent attenuation. After fermentation, add mangoes and habaneros. Rack packaging, condition to carbonation, and serve chilled.