heinz57
Well-Known Member
I've been thinking about making a fruit beer for the past couple of weeks and after a few questions the plan is to make a mango wheat. The recipe so far is this:
6.5 lb 2-row
3.0 lb wheat malt
0.5 lb crystal 10
Single Infusion Mash at 152 F
2.0 oz Cascade 6.8 AA% at 10min (~16 IBU)
Expected OG with 75% eff and attenuation: 1.051. This is assuming no sugars come from the fruit, which won't be the case. The OG should be a little higher, but I didn't see a way to add fruit to the fermentable bill in Beer Alchemy.
I plan on using about 1.6 lb/gallon of mango (~8 lb total) in the beer since it is a relatively mild fruit.
I've been reading Daniels' book about both fruit and wheat beers and my questions lie withing how to add the fruit and what yeast to use.
In terms of when to add the fruit, Daniels talks about two methods: steeping or adding to the fermenter. Both seem reasonable to me, but adding to the fermenter seems easier to execute. He also has somewhat of a side note specifically for dealing with pumpkin, but I was wondering if it could be applied to other fruit...such as mango. He says to bake the pumpkin at 325 for two hours, puree it, and then add it to the mash. What is the consensus on when to add mild fruit to a wheat?
My other question is about the yeast. Daniels writes that it is common for both Belgian yeasts and clean ale yeasts to make their way into these types of recipes. I was looking at some fruit beer recipes on the forum and noticed some people use Bavarian weizen yeast as well. It seems like it might be a good idea because of the mild natured flavor of mango, but I don't want the flavor masked. Any thoughts?
6.5 lb 2-row
3.0 lb wheat malt
0.5 lb crystal 10
Single Infusion Mash at 152 F
2.0 oz Cascade 6.8 AA% at 10min (~16 IBU)
Expected OG with 75% eff and attenuation: 1.051. This is assuming no sugars come from the fruit, which won't be the case. The OG should be a little higher, but I didn't see a way to add fruit to the fermentable bill in Beer Alchemy.
I plan on using about 1.6 lb/gallon of mango (~8 lb total) in the beer since it is a relatively mild fruit.
I've been reading Daniels' book about both fruit and wheat beers and my questions lie withing how to add the fruit and what yeast to use.
In terms of when to add the fruit, Daniels talks about two methods: steeping or adding to the fermenter. Both seem reasonable to me, but adding to the fermenter seems easier to execute. He also has somewhat of a side note specifically for dealing with pumpkin, but I was wondering if it could be applied to other fruit...such as mango. He says to bake the pumpkin at 325 for two hours, puree it, and then add it to the mash. What is the consensus on when to add mild fruit to a wheat?
My other question is about the yeast. Daniels writes that it is common for both Belgian yeasts and clean ale yeasts to make their way into these types of recipes. I was looking at some fruit beer recipes on the forum and noticed some people use Bavarian weizen yeast as well. It seems like it might be a good idea because of the mild natured flavor of mango, but I don't want the flavor masked. Any thoughts?