1. Heat Strike Water to achieve Mash Temp of 66°C (~6°C above strike)
2. Add minerals to Strike or Foundation water.
3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4. Mash at 66°C for 45 mins. Confirm no residual starches remain
5. Batch sparge with 77°C water until kettle volume is achieved (or runnings SG drops below 1.010 and pH rises above 5.75)
6. Boil for 90 minutes adding hops and kettle finings at indicated times
7. At End Of Boil, whirlpool while chilling (immersion style) or for 5 mins, stand 10 mins
8. Transfer to fermenter at 21-22°C, oxygenating wort (inline or via aeration in fermenter).
9. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 22°C

Fruit Addition (Day 3-4 of Fermentation):

1. Clean the lids of the 6x 425g Mango Tins. Soak the outsides of the in Starsan or 70% Ethanol. At the same time, sanitize a zip tie and nylon bag then sit them in a bucket of 75-80°C hot water for 5-10 mins.
2. Wearing surgical gloves, drain off the syrup and bag the fruit pieces in the nylon bag then zip tie the top of the bag shut. Add the bag of fruit to the fermenter, then purge the headspace with CO2 for 1mins before resealing.
3. Cap the fermentation with ~3-4SG points left (~1.010) and allow 5-7psi of positive pressure to build.
4. 48-72hrs after FG is reached, crash to 6-8°C and add finings or simply crash to 0-1°C until cleared.
5. Transfer to Keg and either force carbonate or add priming sugar and bottle as desired.

Enjoy!