Phantom Ales

Uncommonly Good Spirits

Phantom Ales

Uncommonly Good Spirits

Beer

Brew a Tropical Mango Pale Ale That’ll Transport You to Paradise! 🌴🍺

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Spring is in full swing, and nothing says “vacation vibes” like a crisp, tropical beer that tastes like a beach getaway—no plane ticket needed! 🍍🌺 At phantomales.com, we’re obsessed with helping homebrewers create uncommonly good brews, and our AI chat-based recipe builder just whipped up a Tropical Mango Pale Ale that’s got us buzzing. Inspired by the 2025 craft beer trend of experimental flavors (think Funkytown Brewery’s tropical mango pale ale that’s making waves with their Chicago taproom opening [Web ID: 1]), this beer combines a classic American Pale Ale backbone with real mango and a hop trio of Mosaic, Citra, and Galaxy. The result? A 6% ABV beauty with 35 IBUs, a light golden hue (SRM 5), and a mango-forward flavor that’ll have you dreaming of palm trees. Ready to brew this paradise in a glass? Let’s dive in—and if you want to tweak the recipe to your taste (more mango? hoppier?), our AI app at phantomales.com has you covered!

How to Make It:
Here’s the step-by-step to brew 5 gallons of this Tropical Mango Pale Ale (BJCP 18B). It’s an all-grain recipe with a 60-minute boil, aiming for an OG of 1.060, FG of 1.012, and 72% efficiency. Let’s get brewing!

Ingredients

Fermentables:

  • 9 lb Pale 2-Row Malt (Amazon)
  • 1 lb Vienna Malt (MoreBeer)
  • 0.75 lb Carapils (Dextrine Malt) (Amazon)
  • 0.5 lb Honey Malt (MoreBeer)
  • 0.25 lb Acidulated Malt (MoreBeer)
  • 3 lb Mango (Fresh or Puree) – Fresh from your local market, or use mango puree (Amazon)

Hops:

Adjuncts:

  • 1 tsp Gypsum (Calcium Sulfate) (Amazon)
  • 0.5 tsp Calcium Chloride (Amazon)
  • 0.25 tsp Lactic Acid (88%) (MoreBeer)

Yeast:

  • 2 packets Safale US-05 American Ale Yeast (MoreBeer)

Equipment:

Water:

  • 7 gal Strike Water
  • 3 gal Sparge Water

Process

  1. Prep Water: Heat 7 gallons of strike water to 166°F. Add water treatments: 1 tsp gypsum, 0.5 tsp calcium chloride, and 0.25 tsp lactic acid to balance your mash pH (aim for 5.2–5.4).
  2. Mash: Add your grains (9 lb Pale 2-Row, 1 lb Vienna, 0.75 lb Carapils, 0.5 lb Honey Malt, 0.25 lb Acidulated Malt) and hold at 150°F for 60 minutes. Mash out at 168°F for 10 minutes.
  3. Sparge: Use 3 gallons of 175°F sparge water to collect about 6.5 gallons of wort.
  4. Boil: Boil for 60 minutes, adding hops as follows:
    • 0.5 oz Mosaic at 60 minutes (20.4 IBU).
    • 0.5 oz Citra at 15 minutes (9.2 IBU).
    • 0.5 oz Galaxy at 5 minutes (5.4 IBU).
  5. Whirlpool: After the boil, cool to 170°F and add 1 oz Mosaic for a 15-minute whirlpool (adds aroma, no IBU).
  6. Chill: Cool the wort to 66°F and transfer to your fermenter.
  7. Ferment: Pitch 2 packets of Safale US-05 yeast and ferment at 66–70°F for 7–10 days, until gravity stabilizes (around 1.012).
  8. Add Mango: Transfer to a secondary fermenter. Add 3 lb of sanitized mango puree (or pasteurized fresh mango chunks) and let it sit for 5–7 days.
  9. Dry Hop: Add 1 oz Citra for the last 4 days of secondary fermentation for a fresh hop aroma.
  10. Cold Crash: Cool to 35–40°F for 2–3 days to clarify.
  11. Package: Keg, or bottle with 4–5 oz corn sugar for medium carbonation (2.5 volumes CO2).

Notes: This beer balances a light malt bill (SRM 5) with tropical mango and a hop blend that screams citrus, pine, and stone fruit. The small acidulated malt addition brightens the mango’s flavor with a subtle tartness—perfect for a sunny day!

Want to make it your own? Our AI recipe builder at phantomales.com can adjust the hop schedule, mango amount, or even suggest a different fruit to match your vibe. Visit us and let’s brew something awesome together! 🍺✨

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