Drunk Owl Mango

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Peter_h

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Just an FYI, it sounds like you are live on Oahu.

I live on Oahu as well and don't have any issues finding Orval. There are only a handful of liquor stores that have good beer here, but most do carry Orval.

Back on topic: Will definitely be trying this in the coming months when the mangos get out of control.
 

mxstar21

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I did find some the other day at Times near Dixie Grill. I live in Waianae, so there and Ewa Pantry are about the only places I go to get decent beer.

I am getting ready to add the Mangoes!
 

mxstar21

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image-422831012.jpg

Well, here it is! Looked and smelled great! Just worried about the mangoes stuck to the the upper part of the carboy. I can't get them to fall either.
 

mxstar21

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I am going to add more cheap vodka to blow-off bottle before I leave, I have had pretty crazy secondaries before when adding fruit and didn't want a mess.
 

mxstar21

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The LHBS was closed for a week while the owner was on vacation, so I couldn't get any yeast to add to the secondary. I am currently washing the yeast from the primary, to add back to the secondary and see how that goes.
 

NeuroJoe

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mxstar21 said:
<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=52163"/>

Well, here it is! Looked and smelled great! Just worried about the mangoes stuck to the the upper part of the carboy. I can't get them to fall either.
They may float for the entire time, mine have been floating for months.
 

mxstar21

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They may float for the entire time, mine have been floating for months.

I didn't mean the mango chunks that are floating, I expected that; I mean the few pieces of mango that stuck on the glass near the top of the carboy that are not on beer.

Most of the mango is floating now. It was frozen when added, so I expected a lot to sink and then slowly rise to the top. My concerns were just the 4 or 5 pieces that managed to get stuck on the side out of the beer. I am just worried if the 1 or 2 pieces will eventually rot and fall into the beer.
 

iowabrew

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This looks amazing, i've recently had my eyes open to the world of all things sour and love them(so does the wife). Starting a pLambic this weekend actually. This is going to be the sour i start 6 months into the pLambic to keep a pipeline of sorts going. Orval is easy to get here, just curious how fresh your dregs were?
 

ploppythesausage

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Inspired by this recipe I have a gallon of it bubbling away just now. Only a gallon sadly - I know I'm going to want more but I don't have space for 5gallons sitting around for 6 months! Made a few changes and used Nelson Sauvin hops in the boil. Added mango and Orval dregs last night and will dry hop again with Nelsons before bottling. Oh, and I also bumped up the grain so I'm looking at 9%ABV without accounting for mangos or sugar or Brett bringing the FG down. Figured if I'm only going to get a few bottles out of this they're damn well going to be ones to savour.
 

mxstar21

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I am dying to see how mine is doing. The wife and kids are staying with family, so I can't get any pictures on how its doing. Its been sitting since March while I am in Afghanistan. I get back around October. I didn't get a chance to add any Brett has the LHBS doesn't carry it, you have to special order it and I ran out of time.
 

ploppythesausage

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I had a wee taste of mine today. As it's only a gallon primary fermentation was over in 3 days. The orval dregs and mango have been in there 3 days now too - nothing sour but man is the mango and nelson sauvin going together well or what! I'll see how it goes - I think I may bottle it after only a month or so (in orval bottles so that the brett can keep going without bombs). If that seems to go well then I may go for a bigger batch of it.
 

mxstar21

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I used WLP 550. Mine did quite turn out as I had hoped. Too much mango floaties in each pour, and too much alcohol taste. Otherwise would have been great. Nice, golden clear color except for mango pieces.
 

chiefIL

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Not sure if you mentioned this, but how much did you carb it? i'm finally ready to bottle tonight/this weekend and didn't see that info in your original post. I'm thinking of going with 3.5 volumes. Kind of worried about bottle bombs to be honest. Am I making a noob mistake here?
 

jheist

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Just wanted to comment on my version of this. I brewed it in 3/2012, bottled in 8/2012. Used the recipe above except about 5 lbs of mango added the 3 dregs of Orval and a month later added the dregs of a Jolly Pumpkin.

That said mine came out great. Not much mango flavor so use 7+ lbs if you want that. Mine has a hint of DMS from the recommended 60 min boil, I would do 90 if I did it again. Nice brett flavor that isn't over the top. Mine is really mouth puckering SOUR after added the JP dregs which I hear are really virulent. This was a good thing to me and I would make a similar version again at some point with more mango and a longer boil time.
 

krebs119

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Quick question on the yeast/bugs for this brew.

If I did the initial fermentation with WLP550 (or another Belgian style yeast), and then added the dregs of 2 Orval bottles, will that give me Lambic/Sour character alone? I have not ever drank an Orval and couldn't really tell from the internet whether or not it was a Sour beer or not. I picked up the bottles, but I'm saving them for when I'm ready to pitch the dregs...

Also, what are your thoughts on using Saison yeast for the initial fermentation? I have a carboy full of saison that's about ready to keg, but I don't have another saison planned for sometime. It would be a shame to just dump the yeast if I was able to re-use it in this beer. I already bought the grains and hops for this - just need some advice on the yeast/bugs...

thanks in advance....
 

inflictor-of-grimness

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Quick question on the yeast/bugs for this brew.

If I did the initial fermentation with WLP550 (or another Belgian style yeast), and then added the dregs of 2 Orval bottles, will that give me Lambic/Sour character alone? I have not ever drank an Orval and couldn't really tell from the internet whether or not it was a Sour beer or not. I picked up the bottles, but I'm saving them for when I'm ready to pitch the dregs...

Also, what are your thoughts on using Saison yeast for the initial fermentation? I have a carboy full of saison that's about ready to keg, but I don't have another saison planned for sometime. It would be a shame to just dump the yeast if I was able to re-use it in this beer. I already bought the grains and hops for this - just need some advice on the yeast/bugs...

thanks in advance....

No, Orval isn't sour. It only contains brettanomyces, which will give a slight tartness at best.
 

WAORGANY

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I think I am going to try this as my first sour or a similar variation...love mangos as well as sour beers the worst part will be the wait! Thanks for sharing....will post my brew and results once I brew.
 
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niquejim

niquejim

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I finally did this the way I originally intended...BIG

The brewhouse eff. was 82%
Batch 9.5 gallons
Boil 13 gallons
10 lbs Pilsner
8 lbs 2-row
4 lbs Sugar

.75 oz Northern Brewer(10.6aau) @60
.5 each Saaz and Strian Goldings @ 20 and 10
pitched directly onto WLP 650
7-10 days primary
added 2lbs mango per gallon(should take the gravity up to 1.091)(you can use less if you cook the mango first, I've since learned)
Wait until gravity settles, usually near 1.000, crash, bottle and age a few months
This is GREAT at 4 months and does not taste like 12%
 

timos

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This sounds really interesting. Thank you for sharing, I may give this a go in the Fall but with some Love Child No.4 cultures.
 

CelticSmoke

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Not to restart a mega old thread, but I've been sitting on this one for a while. I brewed it about 2 years ago, and before I got to the mango-ing step, I ran out of money, so I've been on a bit of a hiatus. I'm back in the green now, so brewing can happen again. Heres my question. After 2 years in the fermenter, I added oak about 6 months ago. Did I let this sit for too long in the carboy? Or did I accidentally create the most magical base for a lambic ever? I'm really excited to add mango to a beer, so I'm hoping its the second one...
 

CelticSmoke

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Tried it tonight, its super, super sour. Measured gravity at 1.030. Is this too high for me to add any fruit? I racked it into another carboy to get it off the yeast cake. Any suggestions? Should I pitch another pack of yeast? If so, what kind?
 

klowneyy

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You said its super super sour. Be aware that adding fruit to the beer is only going to make it more sour. Gravity shouldn't matter about adding fruit to carboy. More importantly how long has it been fermenting away? Also for your adding more yeast to secondary question what yeast did you use in primary?
 

CelticSmoke

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It's been in a fermenter for 2 years. Airlock may have run down a couple times but never completely empty. I believe when I made it I pitched the roselare blend. I added oak about 6 months ago. I can't recall what the original gravity was, I've since gotten a new computer and the data was lost. I believe it was in the high 1.040s.
 

klowneyy

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Wait you said its been fermenting for 2 years and you think o.g. was around 1.040? 2 years later I think it should be dryer/lower than 1.030. The yeast might have stalled.
 

CelticSmoke

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I THINK it was...the current batch I have entered in beersmith says I had a reading of 1.104, which I don't think is correct at all. I guess it's a lesson in using the cloud. Is there any particular yeast you would suggest? This was my first sour, so I'm not super familiar with bugs. Or could it just be any yeast because it's already infected?
 

klowneyy

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I'd use a saison or ask your local home brewing supply store what he recommends for a more p.h. tallorent yeast. I would also buy a favorite sour beer of yours make sure its not pasteurize and drink all but about an half a inch left and shake and pour into secondary.
 

CelticSmoke

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Today was a good day! I recovered my old notes! The measured OG was 1.053, and has dregs added from Renee Cuvee and Monks Cafe Flemish Sour. Still think I need more yeast. Will Saison yes=ast combat the sour at all?
 

klowneyy

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No it will not fight the yeast it will only add more complexity to the beer. I'd talk to your local brewers store and get more than just my input always good to get all much as you can. If it was me I'd pitch more yeast into. Hops will fight the sourness but not the yeast
 

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