cmmcdonn

Recipes 

Per my girlfriends request, I'm going to take a stab at a mango ipa. Here is what I have put together so far...

lb oz
7 0 Light DME
2 0 American Two-row Pale
0 8 Munich Malt
0 4 Honey Malt

1oz centennial at 60 min (31.1 IBU)
1oz cascade at 20 min (13.8 IBU)
1oz Amarillo at 10 min (10 IBU)

.5 oz citra 5 min
2+ Oz Citra Dry hop

White Labs East Coast Ale (WLP008)


How many lbs of mango would you recommend adding to secondary? I'm not going for a "hint" of mango. I would like this to be quite noticeable.

Thanks,

Chad

Double_D

Recipes 

YEah citra.. that's what I was thinking as soon as I saw mango. Tropical. Do you have access to fruit purees? You could make it but cleaning the fruit can be tedious. Especially because mangos are slippery. but you should be good with a couple pounds of puree if you want a full mango flavor. A week in the secondary should be enough.

Gordzilla

Recipes 

how much flavor would a mango puree add? I currently have a double IPA thats in its 2nd week of fermentation thinking mango taste would go well with it, and how much puree would you add to a 5gal batch?

Double_D

Recipes 

it should add a lot because it's esentially ground fruit. I would suggest something coarse though. I would think 2# is plenty for five gallons.

cmmcdonn

Recipes 

It is too far to get to my homebrew store just for puree. I'm going to suck it up and use fresh.

Gordzilla

Recipes 

do you think the local grocery stores would carry a mango puree or for that matter anyother fruit puree?

Double_D

Recipes 

Not likely. But if you can find some good ripe fruit it's as easy as throwing it in the food processor for a sec.

Gordzilla

Recipes 

wish i had a food processor, would a blender work alright if not maybe ill just get some warm water 130-140degrees and soak the fresh mangos in it before adding to the fermenter

WheaYat

Recipes 

hey Chad bra, a while back my wife who is Filipino and eats the hell out of mangos asked about the same thing for a brew. I remember being bothered by pectin issues and of course mango has alot of sugar to ferment out. after a podna of mine did a pineapple blonde and it came out sour as hell, I didn't want to chance the mango. I've done figs, banana, orange, lemon, blueberries, and blackberries. and the only problem I had was with the fig. fermented out hard. hot damn near 9 % abv. they have mad amounts of sugar. pectin haze was horrible too. some pectic enzyme coulda knocked it down. just like minimal additives. oh well, just a lil info for ya bra. God Bless

fivehoursfree

Recipes 

sure. You might have to water it down so the puree doesn't stick to the sides. Thin it out with a little beer if you don't want to add too much water.