Found this a most enjoyable and informative video👍 I have put it on my list of beers to brew. It really looked and sounded a first class beer. Thank you for sharing the recipe David👍👍👍

@DavidHeathHomebrew

2 жыл бұрын

Cheers, yes I think this is going to be very popular with people in general.

Thank you for sharing your recipes on Brewfather. Getting back to brewing, I've been enjoying the tools available with Brewfather. That and access to such a large library of recipes with $20 subscription: definitely worth the price. I had my first brew day using Brewfather on my iPad, and everything went as expected. I've been thinking about trying a NEIPA. Normally not a fruit person, but this one might be an intro for me.

@DavidHeathHomebrew

2 жыл бұрын

Great, yes its an awesome platform for sure. Fruit NEIPA is very different to non hoppy styles with fruit.

So nerdy! I love it🎉

@DavidHeathHomebrew

Жыл бұрын

Great to hear! The understanding is in the details.

looks good mate!

@DavidHeathHomebrew

Жыл бұрын

Cheers Ken 🍻🍻🍻

I live on a Thai island so fresh mango is abundant. Brewzilla 4 just arrived in Thailand. Excited to try this recipe! Hopefully I can source all the grains. Thanks for sharing!

@DavidHeathHomebrew

Жыл бұрын

Sounds like paradise 🍻 Enjoy 🍻

Maybe I'll make it. Looks and sounds good 🍻

@DavidHeathHomebrew

2 жыл бұрын

If you like this style then I am sure you will like this.

It si very interesting beer I will have to brew however the American Amber Ale disappeared evaporated at ours 25 years wedding anniversary. So the American Amber Ale has to come first. As usual a lovely video with my lovely recipe to follow. Thanks for all your effort and time you put into this, it is highly appreciate it.👍

@DavidHeathHomebrew

2 жыл бұрын

Great to hear Allan! I find beer in general evaporates. Especially when I have visitors!! The trick is to regularly brew more of course 🍻🍻🍻

I’ve not brewed for a while but this looks like a great recipe. I think I’ll have to crank up the grain father

@DavidHeathHomebrew

Жыл бұрын

Go for it Richard 🍻🍻🍻

Wow I wish I could brew this

@DavidHeathHomebrew

4 ай бұрын

Go for it 🍻🍻🍻

Hi David, love your recipes as always. I don't yet have precise temperature control over my fermentation, and have just been fermenting everything around 21C/70F. How would this impact the beer/affect the fermentation timeline you described in the video? Thanks a ton!

@DavidHeathHomebrew

Жыл бұрын

Hi Alex, Yes it could do but really the timelines are a guide. Follow your yeasts FG rather than time. Once it has a consistent FG and is finished then its ready for the next step. I would highly suggest better temp control for the future though 🍻🍻

And now I know how to add lemon and mango to my beers. Thanks! I use a Rapt pill for my gravity measurements. How will adding fruit and vodka impact the readings? Thanks again for all you're videos! 🍻

@DavidHeathHomebrew

2 жыл бұрын

Great. You will see a small change in gravity after adding the fruit but your yeast will eat this very quickly.

Thank you very much for your video, I am a loyal fan of your channel. One of the things I love most about your explanations are the temperature and pressure guides in the fermentation process, I find little information about it. What atmospheric fermentation time would you give this beer? What pressure and for how long would you give it afterwards? After the DH? Thank you very much for your reply

@DavidHeathHomebrew

9 ай бұрын

Thank you great to hear. When it comes to fermentation times we can only predict. The most important thing is to ensure that it is ready by using a hydrometer. Once it is near FG and stable for 3 days then you can consider it ready 🍻🍻🍻

@elejotaesecurso9006

9 ай бұрын

Excuse me. I use a translator and I must have explained myself wrong. Could you give me a pressure fermentation profile?@@DavidHeathHomebrew

@DavidHeathHomebrew

9 ай бұрын

@elejotaesecurso9006 No problem. Day 1-4 0 PSI Day 5+ control pressure to 10 PSI.

a world of compliments!!! if I wanted to replace the mango with peach, should I leave the same quantity?

@DavidHeathHomebrew

4 ай бұрын

Thank you! I have not tested peach, so hard to say but its a starting point at least

Hi, can you explain your dry hop and yeast temp? In order to prevent a diacetyl creep, when should temp be raised and dry hops added? How long should dry hops remain and at what temp? Thanks in advance and please continue making the finest home brew videos around!!

@DavidHeathHomebrew

Жыл бұрын

Ideally you want to be raising the temps in the final few days in fermentation. This is also the time to add your dry hops. Dry hops should remain 3-5 days. So timing it right you transfer off the dry hops in time. I hope this helps

Hi David. Thanks again for all your videos. I have learned so much from you and your recipes are amazing. I have a question. What is the purpose of the mash out? I'm sure you've explained it somewhere, but I can't remember.

@DavidHeathHomebrew

Жыл бұрын

Great to hear, much appreciated. Mash out stops enzyme activity and also prepares the grain bed for an easier sparge.

I wonder if this is like Voodoo Ranger 1985. I would really like a clone recipe for that. Great video as usual 👌.

@DavidHeathHomebrew

2 жыл бұрын

Thanks James. This was not made as a clone. I have not tasted the beer you mention. This was written by me from scratch.

This sounds as a very nice and refreshing beer for the hot days! Don't you brew in a Grainfather anymore? The loss of the overflow pipe is a welcome thing I think.

@DavidHeathHomebrew

2 жыл бұрын

Hi Chris, it sure is. Ive got a few different systems now to mix it up for KZread. You will see my using Grainfather, Brewzilla and Brewtools.

Another awesome recipe thank you David! previously you have emphasized the importance of removing the trub before adding fruit. How important is removing the trub when adding fruit in this recipe? I have to transfer to a secondary in order to remove the trub is it worth it at the risk of oxidation?

@DavidHeathHomebrew

2 жыл бұрын

Thanks Daniel. I would never run the risk of not removing the trub or transferring to secondary when using fruit, especially with more expensive recipes like this one. However, people do and it works out. Risk of oxidation is only there if you introduce oxygen. Careful slow transfer at the start has always been my method. There was a time when every homebrew batch was transferred to secondary and I did too for quite some years without issue with a simple syphon set up. These days its even easier with auto syphons and transfer via pressure. Its an easy thing to do and simply envolves no splashing during transfer. Many homebrewers think far too deeply about it, its very easy really.

Looks a fantastic recipe so thanks once again David for an awesome video. Your recipes tend to be much higher in abv than I like so I will scale this back (as tutored by D Heath) to around 5% whilst keeping an eye on bu/gu. However, I do wonder whether I lose the desired outcome of your recipe by cutting back the grain bill so much and would I need to scale the fruit? Cheers David.

@DavidHeathHomebrew

11 ай бұрын

Hi Phil, thank you, great to hear. Actually I would suggest going with my Juicy N Hazy pale ale either as is or with the fruit added. I believe this will be a better result for you rather than cutting this one down. Here is a link to that one:- kzread.info/dash/bejne/jKuKt6ilg9nZpLg.html

@philcurtis8935

11 ай бұрын

@@DavidHeathHomebrew The Juicy is already on the list but adding the fruit is a great idea! Thanks David.

@DavidHeathHomebrew

11 ай бұрын

Enjoy 🍻🍻🍻

Hey David! Where do you buy all your different ingredients? Asking as someone from Denmark. Great videos I really enjoy them as a new brewer!

@DavidHeathHomebrew

Жыл бұрын

Hi , I live in Norway and work in the industry so I buy mine trade. In Denmark you have some good stores.

Looks like another temptation into the world of brewing. When using fruit fermentables/adjuncts, what are your thoughts on using fruit purée/concentrates instead of whole pieces? Also, a special emphasis seems to be put on cleanliness/hygiene when brewing hoppy beer styles, is that mainly because dry hop additions etc. provide more chances for introducing contaminants or do these styles suffer more damage should contaminants get introduced?

@DavidHeathHomebrew

2 жыл бұрын

For sure. You can use sliced or puree fruit or pure fruit juices. Avoid anything else as they provide a lesser result and often contain chemicals that you should avoid for sucessful fermentation. Keeping everything clean and sanitary is vital for all beer brewing, not just hoppy styles. I hope this helps 🍻🍻

Hello David, First of all I just wanted to say you have an outstanding channel. I find it to be very informative. My question for you is about the fruit in the primary. Should I transfer to a secondary before adding it, or just add to the primary? I’m planning on fermenting in a keg under pressure. Thank you in advance.

@DavidHeathHomebrew

Жыл бұрын

Thank you, much appreciated. The safest way for a good result is to transfer first. However, some do not and have never had an issue. Personally I am cautious, especially considering the cost involved.

@michaelcarlson2847

Жыл бұрын

Thank you very much !!

@DavidHeathHomebrew

Жыл бұрын

🍻🍻😎

Thank you for another interesting video and recipe. I have a question, going to start using immersion chiller, if I take it out of wort after chilling to whirlpool temp, like you did in the video, how do you recommend resanitizing it before using it for chilling the wort down to pitching temp, would spraying it with starsan solution be enough?

@DavidHeathHomebrew

Жыл бұрын

Cheers Milos. If you intend to continue with an immersion chiller then simply leave it in. Otherwise you will need to properly clean, rinse and then sanitise.

@kojic5

Жыл бұрын

@@DavidHeathHomebrew Thank you!

@DavidHeathHomebrew

Жыл бұрын

🍻🍻🍻

Hey David, great vid. I wanted to ask why are you still useing a hop bag? I ferment in an Apollo and have a pick up tube with one of those little mesh filters that fit on the end of the pick up tube, the hops all crash down to the bottom so no blockages. I make Hazy's mostly and have never had an issue with blockage, even when up and over 20g/liter. I also wanted to ask about fruit after cold crashing, does it sink to the bottom like hops or stay floating on the top? If I can, can I also ask one more question please, why would you always get rid of the trub or transfer when using fruit wouldn't the cold crashing work as it does with hops? or is there another reason to transfer when using fruit? Thanks for all the great videos and information.

@DavidHeathHomebrew

2 жыл бұрын

Hi Sean, Be it fruit or hops I much prefer being able to remove this at the end of fermentation in one go rather than it increasing the trub. Some fruit will sit on top, so by bagging it you then use the total weight to allow it to drop quickly, just like hops that are bagged. These are the core two reasons why I still bag both fruit and hops.

Hi David, I brewed this at the weekend and it's looking and tasting amazing even before the hops and mango go in. Can I please ask - OG gives an 8% beer before the mango goes in. do the sugars in the mango bump the gravity up again making an even stronger beer than 8%?

@DavidHeathHomebrew

Жыл бұрын

Hi, the mango adds a very small amount of extra abv, its really there for mostly flavour.

Impressive brew day! I always have a hard time with efficiency on these beers. highish OG near the grain limit, wheat, short boil time, lots of extra trub loss to hops and you still managed 76% BHE! That’s impressive. I have a b40 pro and just did a similar beer, it’s took me 19lbs of grain to get to 23L of 1.072 wort for BHE about 60%. Not terrible but this was even with tons of stirring and 2 hours of mashing total trying to get it up. I’m open to any pointers! What’s your mill gap? How much rice hulls on this brew? Did you really get 7 gravity points back in 30 minutes?

@DavidHeathHomebrew

Жыл бұрын

Hi Mark, these levels of efficiency should be easy, however there are some factors:- Grain crush, not too fine or coarse. This is something you should be dialling in yourself but is vital to the best results. Grain freshness is also vital and linked to correct storage and age. How you add your grain - This should be gradual with stirring in between to ensure all grain is wet. Rice or oat hulls should be kept to a minimum. I use 1-2 handfulls and add them at the start and middle of doughing in. I hope this helps.

Love the look of that. Have you tried the same recipe scaled down for a lower ABV? I'd like to have a crack at this but perhaps around 5-6%. Would I just scale down as standard or do you recommend changing the recipe somehow to maintain flavour/mouthfeel etc

@DavidHeathHomebrew

Жыл бұрын

Hi Tom, this is best with this higher ABV. However you could scale it down, if you like. Just be sure to keep the BU:GU the same otherwise it will be too bitter. I cover this in this video guide:- kzread.info/dash/bejne/iKphxLdwZZqrZ9o.html

@tomford6880

Жыл бұрын

@@DavidHeathHomebrew many thanks as always. Maybe i will have two cracks at it ;)

@DavidHeathHomebrew

Жыл бұрын

Enjoy 🍻🍻

Another great video mate, fantastic guide! I'm planning to brew this next - do you have any suggestions around pressure fermenting this one? I'm curious what your thoughts on this are as I've always had issues with oxidization in the past using HDPE air lock fermenters and NEIPAs. But now with the fermzilla and kegging I'm hoping it's a much more successful attempt. Here's my plan - transfer wort into the fermzilla at 18c, leave the spunding valve wide open for the first 24hrs to let the yeast get into gear, and then set it to 7psi for the next 6 days (or when I'm within 5pts of FG). Then I'll pop the top, drop in the hops and fruit, purge and repressurise to 7psi, ramp the temp to 21c and let it finish off. Any thoughts or suggestions on that process? Please educate me if this doesn't sound doable or if there is a better way to try it ;)

@DavidHeathHomebrew

Жыл бұрын

Thank you. You could use pressure but be sure to allow 4 days without otherwise you will not gain those fruity esters from S04. After that you can simply dial in pressure up to 12 PSI. There is no issue doing this straight away or in stages.

@sn8kedr

Жыл бұрын

@@DavidHeathHomebrew got one more question/yelp for help - I've misjudged how long fermentation would take for this and have been out of town for the first 3 days and have found expected FG has been hit and the krausen has dropped. How do you recommend proceeding with the fruit and dry hop additions? I've heard cold hopping can work well, but not sure if this is recommended with the fruit. I'm really concerned about hop creep.....hope you don't mind the questions ;)

@DavidHeathHomebrew

Жыл бұрын

Yes but very carefully to not introduce oxygen.

Hi David. Thank you for recipie share🍺 is it possible to make this One as a lower abv session like, Maybe half the abv? Should i just take 1/2 of all ingredients in recipie?🤷‍♂️ Regards from denmark

@DavidHeathHomebrew

2 жыл бұрын

Hi Morten, Hmm it could work. The easy way would be to convert it in Brewfather reducing the ABV but also reducing the hops so that the BU:GU ratio is the same as it was at the start. Otherwise it will be crazy bitter and very likely undrinkable. Alternative brew it at 8% and drink less volume 😎🍻🍻🍻

David, when I try to adjust this recipe in Brewfather it also gives me recommendations for water agents. Specifically, one is "Sodium Metabisulfite". I thought that this was a cleaner. If I'm starting out with RO water, can I skip that addition? Also, I don't have the equipment to ferment at 64F (nor consistently at 69F). It looks like these yeasts don't like the 70's. Is it OK to try these at a higher temp or is there another yeast to recommend with this recipe?

@DavidHeathHomebrew

2 жыл бұрын

Hi Michael, you can enter the options and select the chemicals you want to use for water treatment. Sounds like you will need to use kveik yeast.

Nice video! What fermenter do you use? I need a new one that can stand pressure and is bigger than a corny.

@DavidHeathHomebrew

Жыл бұрын

For pressure I really like the “Kegmenter”. Also there is the new Fermzilla Tri-conical that I have started using that is much improved.

@jmsnystrom

Жыл бұрын

@@DavidHeathHomebrew To the shop 😅 i go.

@DavidHeathHomebrew

Жыл бұрын

🍻🍻🍻

Hi David, First of all, thanks for your dedication to the beer world. I would like to ask you something that I usually cannot achieve, do you storage in bottle or keg? Do you do a natural priming or CO2 injection into keg? Whats the CO2 parameter you are trying to achieve in this brew? And for last, another question, do you use any WIFI HYDROMETER or is the normal one? Cheers and thanks for your knowledge sharing.

@DavidHeathHomebrew

8 ай бұрын

Hi, many thanks for your message 🍻🍻🍻 Personally I just use kegs. Much easier and much more control. I just use co2, for the same reasons 🍻🍻 I use the Tilt, Brewbrain and The Pill. I would recommend the Pill out of the 3 personally. I hope this helps 🍻🍻🍻

@19whity81

7 ай бұрын

@@DavidHeathHomebrew all 3 are compatible with grainfather? What makes you choose that one? Cheers

@DavidHeathHomebrew

7 ай бұрын

They will all work yes. My preference is based on price and features.

Hi David. I‘m wondering if you‘ve experimented with mashing the mango cubes (and/or fruit for beer in general) with something like a potato masher before adding to the fermenter and if so, what have been your results? It just seems to me that a lot of the inside mass of the cubes won‘t release into the beer even if it‘s been frozen before hand…or have you tried this and not noticed a difference? cheers!

@DavidHeathHomebrew

Жыл бұрын

Yes, you can try “roughing” the fruit with a fork. See if you notice a difference 🍻

This looks like a fun recipe to try! Any thoughts on oxygen contamination transferring to the keg? I've heard NEIPAs are O2 sensitive and that usually people close transfer NEIPAs if possible.

@DavidHeathHomebrew

2 жыл бұрын

Sure is. Simply be careful during transfer to not splash. The easy was is a slow flow at the start and gradually increase. This can be easier by using an enclosed transfer under pressure.

@n4d3m4n

2 жыл бұрын

@@DavidHeathHomebrew I'll have to try that with my current setup. Cheers!

@DavidHeathHomebrew

2 жыл бұрын

Cheers 🍻🍻🍻

Hi David, I notice you seem to favour the use of the brewzilla mk4 in your recent videos. Do you prefer it to the Grainfather G40?

@petestewart7116

Жыл бұрын

Oh and PS, I love all your work. Great recipes and a great style of putting them across to us viewers, please keep doing it as I find it really useful. I use the G40 which I love except for one thing. You can’t use the pump during the boil, and I would like to be able to sanitise the counter flow chiller while the wort is still boiling.

@DavidHeathHomebrew

Жыл бұрын

Its not really about favour, its more a case of testing the new models. I have a 2 part video series coming very soon that compares BZ GEN 4 to Grainfather and Brewtools models. They all have pros and cons and will suit different people as I see it.

Planning on experimenting with co-pitching us-05 with s-04 for some hazy pale ales. Noticed you used a full package of each instead of half, is there a reason for that? Any tips to get them to play well together? Temperatures and results of those temps?

@DavidHeathHomebrew

Жыл бұрын

I have found much better results this way. They will not start at the exact same time. I tend to start at 18C then ramp up to 21C for the finish.

Hi, David, thank you for your videos! Question, I am considering to upgrade from a G30 to a BZ 65. But I wonder, can a G30 be repurposed as a kveik fermentation device like the Bucket Buddy? Or will there be too intense heat that will kill the yeast? På forhånd takk! Leif Tromsø

@DavidHeathHomebrew

Жыл бұрын

Hey Leif, that would be a huge upgrade for sure. Yes, I have used the G30 for fermentations myself. However you could sell the G30 and probably buy 2 bucket buddies for the money back.

@leifolehaagensen

Жыл бұрын

@@DavidHeathHomebrew Thank you, will try both 😊👍

@DavidHeathHomebrew

Жыл бұрын

Cheers, enjoy 🍻🍻😎

There's no mention of whirlfloc in the video or recipe link.. I've recently been skipping this addition for my Hazies & it works a treat for haze retention.. Is this a method of yours too David? 🍻

@DavidHeathHomebrew

2 жыл бұрын

Yes. No need to clear these styles, you want the haze. I usually go natural anyway personally.

Hey! Did you add the mango in frozen to the fermenter cheers Tom 😊

@DavidHeathHomebrew

Жыл бұрын

Hi Tom, No, you must let it thaw to a minimum of fridge temperature before adding it but room temperature is better.

Hello David why use the us 05 and S04 instead of the New England or Verdant IPA ? Duran from China

@DavidHeathHomebrew

2 жыл бұрын

Hi Duran, I found that the fruity esters from S04 worked better for this one. The US05 is used to increase the attenuation rate. This is a common combination used in commercial NEIPA.

You ever done an IPA with Nottingham yeast and us-05 safale?

@DavidHeathHomebrew

2 жыл бұрын

No. What would be the plan in using this combination?

I can only get packages of 500 grams of frozen Mango. What would the implications be, if I were to use 1000 grams, instead of 600 grams of mango? Also, I have the malt required, but in larger quantities (a total of 7,64 Kg, instead of the recipes total of 6,59 Kg). Predicted values then are: OG: 1.078, FG: 1.10, ABV: 9,4% with Hops scaled to IBU: 32. Is it a very bad Idea to crank upp the recipe with added mango and a larger grain bill?

@DavidHeathHomebrew

Жыл бұрын

I would not recommend it for the best end beer. Stay with the recipe as is and enjoy the 400g left with some icecream :)

What do you think about using lime instead?

@DavidHeathHomebrew

2 жыл бұрын

Hmm. Lemon and Lime would be great I would imagine. I have considered it before for various styles but have not got around to it.

so, I know the mango is a ‚fermentable‘ but if you brew a batch of your Brewfather recipe, BF tells you to add the mango in the last 10 minutes of the boil…should maybe be listed with the lemon rind under ‚misc‘? cheers.

@DavidHeathHomebrew

Жыл бұрын

Follow my video guide at all times :)

Hi. What do you use for bringing your temp down to 64 c?

@DavidHeathHomebrew

2 жыл бұрын

At no point am I reducing the temp down to 64.

@maureydion1150

2 жыл бұрын

@@DavidHeathHomebrew sorry I meant 18c.

@maureydion1150

2 жыл бұрын

@@DavidHeathHomebrew I guess I need a kegerator to keep tenps that low?

@dsr0116

2 жыл бұрын

I live in a warmer climate. The best setup for me is a 8.7 cu/ft chest freezer, attached to a temperature regular. The regulator has a probe that I sanitize and have fed through my carboy cap.

@DavidHeathHomebrew

2 жыл бұрын

Ahh ok. I use a counter flow chiller. Its shown in most videos.

The recipe states "6.12 L top-up water". Surley, this must be a mistake, and should be sparge water?

@DavidHeathHomebrew

2 жыл бұрын

Ive noticed that Brewfather is now using this term instead of sparge water. It amounts to the same thing.

@cykelsnubbencykelsnubben2350

2 жыл бұрын

@@DavidHeathHomebrew Well, I saved the recipe to my account. and used my 30 min boil Granfather 30 Liter profile. Then, the top-up water now correctly reads as "sparge water". Hmm.... something wrong with profile handling somewhere, maybe?

@DavidHeathHomebrew

2 жыл бұрын

Hmm odd. Probably a question or info for Thomas the developer.

I will admit it certainly looks like a really good beer - but I am not agreeing to calling it a Neipa. In neipas you would not add fruits to get the fruity flavor - this should come from hop additions. Looking at the description of the beer style from BJCP - style 21B, it says "Noticeable additions of fruit, lactose, or other materials to increase the fruity, smooth character should be entered in another category defined by the additive (e.g., Fruit Beer, Specialty Beer)."

@DavidHeathHomebrew

2 жыл бұрын

Thanks Kim. The BJCP is simply one organisation that offers beer judging. They do not dictate what a style can have or should be outside of their own competitions. Which is why you will find commercial breweries and homebrewers naming beers like this one a NEIPA. If I was to enter this into a BJCP competition then I would need to consider its category carefully but I have not done that for a very long time.

@kimeinvik

2 жыл бұрын

That said - I might try this one 😉

@DavidHeathHomebrew

2 жыл бұрын

Go for it. Beer is for drinking, call it whatever you feel is fitting 🍻🍻🍻