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