After sampling Founder's Mango Magnifico I decided that I absolutely needed to try my hand at a mango beer. After poking through a lot of threads on the topic, it seems like the majority of people trying their hand at mango additions don't get much flavor, and I'm convinced it's because the yeast plow through all of the sugar from the mango addition, leaving little behind to be tasted.
Founder's wouldn't have this issue with Mango Magnifico since they're able to force carb and leave all of the fruit sugars intact.
I've been trying to think of ways to keep my mango flavor intact, I remembered the pasteurization technique that some people have been using on cider and was thinking that something similar may work here.
My idea is to brew the base beer as normal and let it sit in primary, on top of some US-05, for two weeks. From there, I'd rack the beer onto a couple pounds of pureed mangoes and let it sit in secondary for 1-2 days, and on the second or third day add priming sugar and bottle. Then over the course of the next few days, I'd open one "test bottle" to see the carb level. Once all bottles have reached the optimal levels, let them sit in a bath of 170 degree water for 15 minutes each to kill off the yeast and stop fermentation.
Can anyone think of any reason why this wouldn't work, or why this might be a bad idea? I'm thinking of giving this a try this weekend, but want to run the idea by some people first before I end up with a closet full of glass grenades.