I have been searching a lot on the forums and have not found a clear answer. Does anyone have a good Extract based Mango Wheat Recipe. Id love to brew this due to my love of mangos and refreshing wheats. Id love your help HBT!
nrc1 said:Garrett, I just got done with a mango wheat, turned out great! I brewed a Belgian Wheat and after primary fermentation was done I split it into two seperate carboys with about 2.5 gallons in each. In one I put a raspberry puree then added some raspberry extract before bottling. In the other I added 2 12oz bottles of Mango Juice. I used the "naked" brand since they add no sugars or preservatives. They both turned out fantastic although the mango could probably use a little more flavoring...
You will get additional fermentable sugar from the fruit, yielding a higher abv.
Figuring how much fermentables is tricky. If you're trying to keep it near "session" abv, i.e., ~4%, maybe a pound less LME is about right, but to be honest, I'm guessing. Best bet would be to look up the average sugar content of those fruits and work out how much sugar to "add" in BeerSmith (or whatever) to get a good ballpark number.ok overall do you think this would work out ok? maybe i should decrease the LME by a pound?
OK, I decided to do a bit of research since I've been thinking od doing a mango beer this spring myself. This site says raw mangoes have 24g sugar per 165g serving. That's 14.5% sugar. As I understand it, fruits in general contain sucrose, fructose and glucose, with few other sugars meaning you can consider it all fermentable (someone correct me on that or point me to a source with specific breakdowns for various fruits). So 7 lbs of mangoes will yield 1 lb of fermentable sugar.
Raw kiwi has 16g sugar per 177g serving = 9% sugar. Meaning 2lbs kiwi will add 0.18 lbs sugar.
So going in BeerSmith and adding 6lbs wheat LME and 1.18 lbs sucrose (with WY1010) I get an est ABV of 5.62%. Decrease the LME to 5lbs and we get 4.85%; might be okay, but for a true light session beer, maybe bring it down to 4 lbs and you get 4.08%. Of course these are only estimates and getting real numbers without sending your beer to a lab is pretty much impossible.
Be aware that this beer is getting 23% of it's fermentables from fruit. Which basically means it's 23% wine. Nothing wrong with that, but just wondering if some off-flavors might need to age-out like some wines... only one way to find out!
Passionfruit is also on my list to try. Kona brewery's Wailua Wheat is made with passionfruit. It's a very tasty beer! I don't know anything about how they use it, whether it's juice or zest or whatever. I've looked for passionfruit when I hit the Asian markets lately, but haven't seen any - it is a seasonal fruit?
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