Sitting here in the throes of winter, I’ve noticed I’m getting tired of winter beers. After the holidays, the heavy stuff is just too much to even be enjoyable anymore.
It’s not that I don’t enjoy a dark, flavorful, high‑ABV beer once in a while, but as I get older, I’m enjoying the lighter side of the beer breeze. Maybe it’s cabin fever, cold fever, longing for spring, or maybe I’m just old.
So this past weekend I aimed for a lighter‑than‑light beer. I shot for a good old‑fashioned 4 percent. No intent on full flavor, just some hops, malt, aroma, and a smidge of satisfaction.
After I brewed it, it looked like “fucking in a canoe,” which means it was pretty damn close to water. Perfect.
I haven’t tried this yet, but I’m expecting a short fermentation period. This was all‑grain with a simple hop bill and a splash of mango.
Mango Pale Ale Recipe (4% ABV)
Grain Bill
- 8.0 lb US 2‑Row Pale Malt
- 0.5 lb Vienna Malt
- 0.25 lb Carapils
Hops
- 2 oz Citra
- 1 oz El Dorado
- 0.5 oz Azacca
Yeast
- 1 packet US‑05 (SafAle)
Fruit
- 1–1.5 lb Mango Purée (aseptic)
Additives
- Whirlfloc
- Yeast nutrient
- Gelatin (optional)
Nice‑to‑Have
- Campden tablet
- Star San
CO₂
- Carbonate to 2.5–2.6 vols
Stats
- OG: ~1.040
- FG: ~1.008–1.010
- ABV: ~3.9–4.1%
This lands squarely in “session pale ale” territory crisp, light, and all‑day drinkable.
Recommended Gear for This Brew
This is what I picked up for this brew, you can click the links below to take you straight there.
- BIAB bag – Essential for Brew In A Bag (unless you like fishing out little bits and pieces)
- Whirlfloc – One of these in a 5 gallon batch will make it clear enough to see through
- US‑05
- Mango purée (aseptic fruit) – I’m gonna be honest I picked up two cans of cubed mango and sent it through the blender.
- PBW / Star San
BIAB Brew Instructions – Mango Pale Ale (5 Gallons)
Before Brew Day
Make sure you have:
- Grain milled
- Hops weighed
- Mango purée sanitized on the outside
- Fermentation temp control ready
- Gelatin on hand if you plan to fine
1. Heat Strike Water
- Add 7.25 gallons to your kettle
- Heat to 155°F
2. Mash
- Kill heat
- Add grain bag and stir in grain
- Target mash temp: 148–149°F
- Mash 60 minutes
- Stir halfway through
Low mash temp = dry, crisp, drinkable.
3. Mash Out (Optional but Recommended)
- Heat to 168°F
- Hold 10 minutes
4. Lift Bag
- Lift slowly
- Drain 3–5 minutes
- Light squeeze is fine
- Remove bag
You should have ~6.5–6.75 gallons pre‑boil.
5. Boil – 60 Minutes
At 10 minutes left:
- Add Whirlfloc
- Add yeast nutrient
6. Whirlpool Hops
After the boil:
- Kill heat
- Cool to 170°F
- Add:
- 1 oz Citra
- 1 oz El Dorado
- Steep 20–25 minutes
7. Chill & Transfer
- Chill to 66–68°F
- Transfer to fermenter
- Oxygenate by shaking or splashing
Fermentation
8. Pitch Yeast
- Pitch US‑05
- Ferment at 66–68°F
9. Add Mango (Day 3–4)
When gravity hits ~1.015:
- Add 1–1.5 lb mango purée
- Don’t stir
10. Dry Hop
Once FG is stable:
- Add:
- 1 oz Citra
- 0.5 oz Azacca
- Dry hop 3 days at ~68°F
Cold Crash & Package
11. Cold Crash
- Drop to 32–35°F
- Hold 48–72 hours
Then keg or bottle as usual.
Want More Light Beer Recipes?
Check out my Saison Recipe here
Check out my Kiwi Express IPA Recipe here
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