Ailstock said:I've done a mango IPA a couple times. I put it in secondary. Chop it up, freeze it over night and the day you're going to rack it to secondary you should bring the mangoes out to thaw a little.
You should use more than you think you need. A pound or more is a good start.
I found that an aged mango IPA, like 6+ months had WAY more mango flavor than fresh which was interesting.
Just my 2 cents.
Randy_Bugger said:Soak 'em in 80 proof booze for a week. Freezing won't kill the bugs. Add the booze and the mangos to a 5% beer to get to 7%. Make sure the mangos are RIPE before you soak them.
West Highland brewery in Vancouver Wa, it is one of their signature beers.
By far the worst beer I have ever had. No question.
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