Any Thoughts on a Mango Wheat Beer
I am considering adding mango to my wheat beer. Two questions . . .
1. Any thoughts about how it? Good idea . . . bad idea . . . repulsive . . . etc.
2. When would be the best time to add the mangos? (1) Last 10 minutes of the boil; (2) after the boil, letting it steep for about 10 minutes; or (3) in the carboy 7 days before bottling?
The grain bill is the following . . .
4 lbs. Rahr White Wheat malt
4 lbs Rahr 2-row Pale
The hop schedule is the following . . .
1 oz Willamette (60 min)
1 oz Cascade (15 min)
And the yeast is WYEAST #1010 AMERICAN WHEAT YEAST.
Thanks . . .
I would add 3 lbs of Mango to the Secondary for 2 weeks after Primary is .
Here is my recipe I want to try
Type: All Grain
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 97.30 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.70 %
0.25 oz Pearle [8.00 %] (60 min) Hops 7.3 IBU
0.25 oz Pearle [8.00 %] (30 min) Hops 5.6 IBU
0.50 oz Cascade [5.00 %] (10 min) (Aroma Hop-Steep) Hops -
0.60 oz Celantro (Boil 5.0 min) Misc
1.00 items Lime (Boil 5.0 min) Misc
2.00 items Jalapeno (Boil 20.0 min) Misc
3.00 lb Mango (Secondary 2.0 weeks) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.85 % Actual Alcohol by Vol: 0.65 %
Bitterness: 12.8 IBU Calories: 43 cal/pint
Est Color: 5.4 SRM Color: Color
Mash Name: Single Infusion, Full Body Total Grain Weight: 9.25 lb
Sparge Water: 3.31 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 2.89 gal of water at 170.5 F 158.0 F
10 min Mash Out Add 1.16 gal of water at 196.6 F 168.0 F
mash at 154 for 1 hour
ferment at 68 F S-04 Ale yeast
rack onto 3 lbs of fresh mango's in the secondary for 2 weeks
i have done it before and it really does not shine through at all. I used about 7-8lbs of mango in my 5 gallon wheat batch and it comes out more tart then anything. Mango is a hard flavor to get to work. I would suggest adding it in secondary fermentation.
I did an extract Mango IPA last summer. I put 6lbs of mango in the primary after it had fermented out. The first bottle was AMAZING! the best thing I've ever tasted. However, very shortly thereafter the mango flavor turned to pure tartness, almost like biting into a lemon. I gave it a few more months in the bottles and some of the harsh tartness subsided and it became a very pleasent, albeit weird and still sour, beer. It was a huge hit with my beer club.
One suggestion. You can't overdo it on the fruit. I'm serious. I usually do 50% more than what a recipe calls for. I recently did a watermelon wheat with 1.8lbs per gallon and it was still not overpowering. If you want to taste the fruit in the finished product, use at least 1.2lbs per gallon.
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