I’m going to make a mango wheat that I will add habanero to via tincture. I’ve heard that mango is a difficult flavor to preserve in a beer, especially if you add it in a way that allows it to ferment. I have a 3 lb can of purée that I was planning to use but I have some questions:
1: is 3 lbs of purée enough for 5 gallons or would it be better to use 1 lb/gallon or more to get the flavor to come across?
2: should I stabilize the beer before adding the purée so that it does not ferment to preserve the flavor and sweetness?
3: should I forget the purée and buy an extract?
4: add fruit in secondary and then use extract as needed?
My only other experience using purée was raspberry where I added a 3 lb can after fermentation ended and allowed it to deferment. I felt that the raspberry flavor was very dull and it added a lot of tartness from the berries but not the flavor I was going for. I’d like to avoid that situation again if possible
1: is 3 lbs of purée enough for 5 gallons or would it be better to use 1 lb/gallon or more to get the flavor to come across?
2: should I stabilize the beer before adding the purée so that it does not ferment to preserve the flavor and sweetness?
3: should I forget the purée and buy an extract?
4: add fruit in secondary and then use extract as needed?
My only other experience using purée was raspberry where I added a 3 lb can after fermentation ended and allowed it to deferment. I felt that the raspberry flavor was very dull and it added a lot of tartness from the berries but not the flavor I was going for. I’d like to avoid that situation again if possible