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Old 03-21-2013, 03:39 AM   #1
Paully
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Default Mango in Beer?

Anyone done this before? Good results?

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Old 03-21-2013, 03:41 AM   #2
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West Highland brewery in Vancouver Wa, it is one of their signature beers.

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Old 03-21-2013, 03:56 AM   #3
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I would be very careful experimenting with mango post-boil, as you can bet - like most fruit - it's crawling with wild beasties that will give your yeast a run for the money...

Cheers!

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Old 03-21-2013, 04:00 AM   #4
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Wow, just reading your title brought some great flavors to mind. How about a mango hefe or wit? That is kinda sounding good. Might be one to explore in the secondary.

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Old 03-21-2013, 04:06 AM   #5
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Or extract in bottling may be better. Less mess, easier to work with.

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Old 03-21-2013, 08:12 PM   #6
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I would add pureed mango to the boil for 15 minutes, and be sure to keep the malt profile of the beer light, the hop selection very citrusy/floraly, and the yeast very neutral.

I make an all-citra APA with two row and honey malt that people swear has mango in it, just from the flavor profile of the Citra additions. I've even started calling it a "honey mango APA." I might try some actual mango in the boil next time I make it.

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Old 03-21-2013, 09:44 PM   #7
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You've all hit on most of my concerns:

Would mango in the boil cause the beer to thicken because of pectin? I suppose you could put it in during the last 5 minutes or so. But, would it all ferment out, and just raise gravity but not really affect the flavor of the beer? Same question would obviously apply to adding to primary during active fermentation.

If you add it at bottling, wouldn't it contain tons of sugar? Seems like that would mess up the carbonation.

As far as I can tell, the best place to add it in order to get mango flavor would be in secondary. Could you pasturize it before you added it, in order to at least eliminate some contamination concerns?

Are actual mango peices preferrable, or would mango puree be a better bet?

what I want (obviously) is to get a real mango flavor from the mangos. I am not super familiar with brewing fruit beers, and I want to avoid just getting a heightened gravity but no actual mango flavor.

Thoughts?

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Old 03-21-2013, 10:16 PM   #8
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Don't add it to the boil. I have experience adding fruit (raspberries) to a boil and it brought out really astringent flavor's that just tasted bad. The time to add fruit is secondary. Mash it up really well then freeze it. Add that at secondary to get that fruit flavor. Lots of people will say that you run the risk of infection but I disagree here. The alcohol and ph combined with the freezing should stop any little beasties from getting a foothold in the beer. The chopping and mashing if the fruit allows for more surface area and will give off more flavor's. I got into a pretty long back and forth about this topic on another thread and three solutions were found, only one would I use. The first was to do a brief soak in starsan then add to secondary. I won't do this as I don't want chemicals (even starsan) added to my beer like that. The second was to pasteurize in a 165* water bath for 10 minutes to sterilize then add to secondary. I will never heat my fruit so this one is your call. The third was to freeze like I mentioned. Another way I would like to try is to make a homemade syrup or extract using sugar and boiling. Seems like it should work but never tried it.

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Old 03-22-2013, 12:00 AM   #9
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I have struggled getting mango flavor into a finished beer. I use extract now. I think mango is one of those fruits that you are going to have to use a whole bunch of to get flavor-I'm thinking well over a pound per gallon. Good luck.

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Old 03-22-2013, 12:09 AM   #10
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Good advice, Ry. I'm sure you are right, the combo of freezing and the alcohol in the beer would probably knock out any yeast or bacteria in the fruit. I will probably just throw some mango in the food processor, then either freeze it or pasturize it before dumping it into secondary. Thanks for the adivce!

That last method sounds almost like dumping mango jam into the beer.

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