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Old 07-18-2012, 05:27 PM   #1
Peterschroder
 
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Recipe Type: All Grain   
Yeast: American Ale Wyeast   
Batch Size (Gallons): 5   
Original Gravity: 1.045   
Final Gravity: 1.002   
IBU: 26   
Boiling Time (Minutes): 60   
Color: 2   
Primary Fermentation (# of Days & Temp): 5   
Additional Fermentation: 10   
Secondary Fermentation (# of Days & Temp): 5   
Tasting Notes: Surprisingly smooth   

Okay, I am not a fan of Fruit beer at all, and the only reason I made this one was because my wife asked me (yep...) to make a batch for her cousin.
I used 2.5lbs of fresh mango in the secondary (the mango was cut and frozen about 2 weeks before using it in the secondary).
I used Citra hops, which gave a it a very nice taste to it.
Turned out to be a very crisp, light beer with a smooth mango taste, not overwhelming.
Pretty happy with the result!

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Old 07-18-2012, 05:36 PM   #2
PIEHOLEBREWINGCO
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Please list all the ingredients so i can try it

 
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Old 07-19-2012, 02:21 PM   #3
Peterschroder
 
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Here we go:
Batch size: 5.0 gal
Boil volume: 4.0 gal
OG: 1.061
FG: 1.015
Bitterness (IBU): 26
Color (SRM): 2
ABV: 6.0%

[Grains]
Light DME 4.000lb Extract 50.0%
Two-row (US) 1.000lb Grain 12.5%
Corn Sugar 1.000lb Sugar 12.5%
Caramel Wheat Malt 1.000lb Grain 12.5%
Flaked Oats 0.500lb Adjunct 6.2%
Flaked Wheat 0.500lb Adjunct 6.2%

[Hops]
Citra 0.50oz 13.9% AA Pellet @ 45 min, 19 IBU
Citra 0.50oz 13.9% AA Pellet @ 10 min, 7 IBU


American Ale yeast 1.0 unit(s), Yeast

Add 2.5lbs mango after 5 days, let is sit for 5 days, filter it out and let it sit for another 10 days.

Cheers!

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Old 07-20-2012, 07:44 PM   #4
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Ty

 
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Old 08-22-2012, 08:31 PM   #5
annenbob
 
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Any concerns with contamination from the mangos? Is that why you froze them before using? I was thinking about skinning the mangos and then washing them in vodka, any thoughts on that? Also I was looking at a peach recipe on the Briess web site that said to puree the fruit, so I was thinking about doing that and adding it to the secondary in a steeping bag so it was easier to take out.

 
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Old 08-22-2012, 08:50 PM   #6
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annenbob - freezing is always a plus for fruit/berries. It bursts the cells and improves the flavor. Pureeing is also good.

PS My wife does not need to see this thread. She loves fruit beers and mango is one her favorite fruits.
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Old 07-04-2013, 01:58 AM   #7
NativeSun
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Interested in trying this recipe. I just made a watermelon wheat ale and it turned out amazing!

When adding the mango, do you think I can use a juicer? When others added the mango did you purée it first and add it to the secondary or add the mango slices whole to the secondary?

Also, all the grains and other ingredients that you used would be used at once during the steeping process?
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Old 07-04-2013, 01:49 PM   #8
Peterschroder
 
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Quote:
Originally Posted by NativeSun
Interested in trying this recipe. I just made a watermelon wheat ale and it turned out amazing!

When adding the mango, do you think I can use a juicer? When others added the mango did you purée it first and add it to the secondary or add the mango slices whole to the secondary?

Also, all the grains and other ingredients that you used would be used at once during the steeping process?
Hello NativeSun,

Yes, I froze the mango first and then added it to the wort in secondary. Not sure whether purée it first will give much more flavor to it. The mango flavor I got was pretty smooth, not overwhelming at all.
You basically make a light ale with ingredients mentioned, especially having the citra hops gives a nice balance with the mango.

Can you post the watermelon recipe?

Cheers!
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Old 07-04-2013, 05:38 PM   #9
NativeSun
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Can you post the watermelon recipe?

Cheers![/QUOTE]

All grain recipe:

4 lbs- 2 row malt pale ale
5lbs- light wheat malt
1 lb- carafoam 2-row
1 lb- light Munich 2-row

0.5 ounce of Mt. Hood hops

Yeast- WLP320 American hefewizen ale

6-8 cups of watermelon juice

4-5 ounce of watermelon extract

I steeped with 3 gallons of water and sparged with 4 after the steeping process.

OG-1.048
FG- 1.019

How much mango did you use in the secondary? Did you use a glass carboy? Did you add whole pieces of mango to the secondary and let the wort sit on top of it?
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Old 07-05-2013, 01:47 PM   #10
Peterschroder
 
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Hello NativeSun,

All 2.5 lb of the fresh Mango was used in secondary. I took the flesh of the mango of the pit and froze it for 2 weeks. When I was ready to put in secondary (a day before), I took the mango out of the freezer and put it in the fridge to let it thaw. Then I just threw everything in the secondary (glass carboy) and had it sit for 10 days. The mango basically floated on top of the wort.

Cheers
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