Help with Mango IPA

[LuukGx]

Hey guys,
Long time lurker, first time poster. I've been brewing for a year now (2 10 gallon batches a month) and I'm currently working on a recipe for a Hazy IPA (recipe below) fermented with fresh mangoes or mango puree. From an effiency standpoint puree is easier and I can get 100% pure mango puree, which has been pasteurized for a good price. When should I add this though?

1) After flameout towards whirlpool (with the added bonus of adding it frozen, speeding up the cooling process).
2) After whirlpool (same as above), in theory preserving more fresh fruit flavor
3) During primary fermentation
4) After primary fermentation
5) Combination of some of the above since there's plenty of mango going in? Maybe taste after primary and then add more if necessary?

Recipe Mango IPA 10 gal / 5.6% / OG 1.057 / FG 1.012 / Lalbrew Voss Kveik
16 lb Viking Pale Two Row (68%)
2 lb Caramel 20 (9%)
1 lb flaked oats (4.5%
1 lb flaked wheat (4.5%)
4 lb mango puree (18%)

Magnum for bittering to 45ish IBU
Citra / Mosaic whirlpool
Citra / Mosaic / CTZ dry hop

Mashing at 67 / 152 for an hour

Appreciate all the help, didn't wanna give too little info

 

[Jag75]

I would add the puree at the tail end of fermentation

 

[RCope]

I've made 7 Mango beers, both IPA's and wheat. I use fresh mango filets. I have an almost unlimited supply . My process is simple...1 lb of mango per gallon, freeze and thaw a couple of times, puree with a cup of vodka (I assume this will kill any bacteria), and add at the tail end of fermentation. Day 3 or 4 with normal yeast, probably day 2 with Kveik.

What I've learned: Pour the puree in very slowly and expect a lot of foam from the added nucleation points.

Cold crash an extra day if possible (2 or 3 days for me) since the fibrous mango can clog the dip tube. If I could dump prior to kegging, I would.

I had to use a top draw system to avoid clogging the poppet from the keg for serving. And twice I had to do an open transfer (Oh! the horror) in order to not clog the poppet on the way in.

With 5 or 6 lbs in a 5 gallon batch the aroma is spot on and the taste is great on the back end, but the hops and overall beer flavor is still primary.

So, I think you may get a faint mango flavor with 4 lbs in 10 gallons. I would at least double that. For reference, 6 lbs of puree of fresh mango and 1 cup of vodka is only 2/3 of a gallon of volume. I recently (yesterday) added a 3 lb can of raspberry puree and was surprised at how watery it was...

Cheers! Rick

 

[Robinsonrx]

I did a mango IPA recently that came out really good. I used store bought mangos. Peeled, chopped, and pureed in blender. Heated to about 150 for about 15 mins. Cooled then added straight into fermentor after primary. About 6 lbs for a 5 gal batch.

 

[shetc]

I live in South Florida where there are more mangoes than we know what to do with TBH, the only good mango beers I've bought and brewed are when the finished base beer is cold conditioned on mango pulp. Warm fermenting on mango will usually result in pretty low mango flavor.

 

[LuukGx]

I live in South Florida where there are more mangoes than we know what to do with TBH, the only good mango beers I've bought and brewed are when the finished base beer is cold conditioned on mango pulp. Warm fermenting on mango will usually result in pretty low mango flavor.

That's great advice

 

[VirginiaHops1]

Anyone ever made a good mango beer with extract? My wife loves the New Belgium Voodoo Ranger 1985 which has mango flavoring in it so I bought some mango extract on my last order. I've never attempted a fruited beer though.

 

[LuukGx]

Brewed this beer on monday, the London ESB took it from 1.053 to 1.012 in two days at 19C! Holy ****!

 

[LuukGx]

So, for anyone who's interested, we're now two weeks in. The first few days there was a putrid fart smell (my 'assistant' might have overdone the campden a bit), but it lessened during the first week. Transfered to secondary with mango puree last monday and it's finished now, tasting of fruit with a beautiful hoppy background. I'm still smelling the sulphur, but anyone who doesn't know didn't notice it. Great beer!