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Old 02-18-2009, 05:34 PM   #11
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I ended up doing this to try to increase sourness in the final beer:

1# Unmalted wheat
1# of 2row
10AA of some hop

Mashed at 158*

Ended up with about 1.5 gallons of ~1.020 wort. I added half into each fermenter and within a few days I saw some action in the fermenters.

The beginnings of a pellicle are forming on my Straight Lambic about a month after adding the second wort. It doesn't appear that there is a pellicle yet on the fruited (Mango) Lambic.

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Old 05-24-2009, 12:30 PM   #12
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Baby brewer here, what I don't get is how you can be absolutely sure the mangoes will be bacteria-free after being cut into pieces? This has been a problem in past brews I've attempted when it called for a puree. My food processor, as hard as I'd try otherwise, would introduce some bacteria, and I'd end up with a nice disgusting waste.

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Old 05-24-2009, 05:57 PM   #13
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I didn't puree mine. I cut them into squares, froze them, and when they came out I sprayed the outside with starsan before placing them into the fermenter.

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Old 05-26-2009, 11:12 PM   #14
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Much thanks. With this in mind, I might just attempt to finish primary by the quarter's end, and have all of secondary happen while I'm up north until September. The summer projects are really starting to pile up, at this rate I'm going to need another bucket or carboy to accommodate, whoo.

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Old 10-21-2009, 05:15 AM   #15
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sorry to bump a old thread but.................

I'm also doing a mango lambic type thing

I did a couple wild fruit lambics like with concord grapes and my process was crush the fruit add a campden tablet for every gallon of must and freeze. using about two gallons crushed grapes for every 5 gallons of beer I rack onto the fruit. yeilding about 6 gallons liquid after all is said and done.

I rack the beer onto the fruit after primary fermentation maybe 5 days with a belgian ale yeast and then when racking on to the fruit is when I pitch either the wyeast lambic blend or a few cups of the floating fruit/yeast sludge from a batch I have going.

I have found maltodextrin seems to speed up the horsey end of the flavors and the actual acid takes awhile but if you use high acid fruit you really don't have to wait that long. a couple months.

badlyeducated, for fruit beers campden is your friend! just don't use too much!

anyway, my question is, how much of the mango comes through? should I dump in 8 lbs like I do with cherries or grapes or go less like I am using raspberries?

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Old 10-21-2009, 07:27 PM   #16
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I use 7-8 lbs for 5 gallons and it comes as almost an aftertaste. It starts sour and then you get mango/sweet(very little) at the end of the sip.

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Old 10-23-2009, 07:26 AM   #17
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Quote:
Originally Posted by niquejim View Post
I use 7-8 lbs for 5 gallons and it comes as almost an aftertaste. It starts sour and then you get mango/sweet(very little) at the end of the sip.
awesome, sounds good! I really like mangoes so maybe I'll go for 10lbs!
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Old 03-30-2010, 06:43 AM   #18
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I just wanted to drop back by and thank you again for the recipe niquejim. I entered this into Peach State Brew Off (2nd biggest competition in the southeast 582 entries) a few weeks ago and the 18 month old Mango Lambic pulled down a 44 which is an excellent score and was good enough for a silver medal. So, thanks again and if anyone is on the fence about this beer I vote go for it!

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Old 08-16-2010, 06:04 PM   #19
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I entered this into the Longshot this year and it scored a 34 mainly because it was not really a Cat 23. Gordon Strong wrote on the bottom of his sheet "A better beer than the score indicates. You were marked down for how you descibed it". Two of the three judges marked the Technical merit as Flawless and Intangibles as Wonderful but the Stylistic Accuracy one away from Not to Style. Oh well!!!!

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Old 04-03-2011, 06:25 PM   #20
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When you say "add new yeast at bottling", what yeast and how much?

Thanks, going to make this as my first sour.

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