Summer Mango Wheat

[SamAxe628]

Hey All,
I'm looking to make a nice session beer for the summer. Here's my plan of attack and I'd like some suggestions and opinions.

Recipe (so far...) 5 GAL Batch | Style: American Wheat
Grain:

• 3 lbs | White Wheat Malt (2.4 SRM)
• 3 lbs | Maris Otter (3.0 SRM)
• 1 lb | Munich Malt (9.0 SRM)
• 1 lb | Wheat, Flaked (1.6 SRM)

Hops:

• 0.60 oz | Centennial @ 45 min
• 0.75 oz | Simcoe @ 5 min

Right now i'm at 26 IBU's and 4.1% ABV
I like those numbers for this session beer.

My plan is to rack the beer into a secondary after fermentation is finished. The secondary will have fresh cut mango's in it.

The finished product will be placed in bottles.

Here's where I need some help...

• What yeast should I use?
• How many lbs of mango should I use?
• What should I be considering with regards to Water and Sugar from the mango's?

 

[Pappers_]

I'd consider using a nice, clean yeast, like US-05, Nottingham, White Labs California Ale, or Wyeast's American Ale. I don't know how many mangos to add to the secondary or how to calculate its effect on your gravity and abv. I do know those mangos will kick off another round of fermentation though!

Sounds like a very nice beer for the summer, let us know how it turns out!