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Mango IPA?

Post #1 made 10 years ago
by windrider
Hello,

I’m planning my next brew and was thinking about making a Mango IPA. I heard the more Mango you use the better and the best time to add it would be towards the end of the fermentation so the flavours don’t get driven off. I’ve never used fruit in a brew before so looking for some advice. I’ve heard it’s better to puree the mango instead of chunks and was thinking about adding this at the same time I add the DH additions. Can you see any problems with doing it this way? Do I need to sterilise the fruit or can I just add it in like hops?

This is the recipe I’ve come up with. Was hoping the Citra & Amarillo would work well the mango. But can’t decide if I should use some NZ hops instead?

Cheers,

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[center]Mango IPA[/center]

Recipe Overview

Brewer: windrider
Style: IPA
Source Recipe Link:
ABV: 4.6% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.045
IBU's (Tinseth): 40
Bitterness to Gravity Ratio: 0.89
Colour: 12.4 EBC = 6.3 SRM

Kettle Efficiency (as in EIB and EAW): 86 %
Efficiency into Fermentor (EIF): 73.7 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
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Total Water Needed (TWN): 40.32 L = 10.65 G
Volume into Boil (VIB): 37.19 L = 9.82 G @ 1.035
Volume of Ambient Wort (VAW): 28 L = 7.4 G @ 1.045
Volume into Fermentor (VIF): 24 L = 6.34 G @ 1.045
Volume into Packaging (VIP): 22.22 L = 5.87 G @ 1.011 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

76.9% Maris Otter (5 EBC = 2.5 SRM) 3805 grams = 8.39 pounds
5.3% Pale Wheat Malt (3 EBC = 1.5 SRM) 260 grams = 0.57 pounds
7.7% Pale Crystal Malt (60 EBC = 30.5 SRM) 381 grams = 0.84 pounds
10.1% Munich Malt (22 EBC = 11.2 SRM) 501 grams = 1.1 pounds

The Hop Bill (Based on Tinseth Formula)

27 IBU Centennial Flowers (11.2%AA) 28 grams = 0.988 ounces at 60 mins
8.7 IBU Amarillo Flowers (8.5%AA) 24 grams = 0.847 ounces at 15 mins
4.2 IBU Amarillo Flowers (8.5%AA) 16 grams = 0.564 ounces at 10 mins
0 IBU Citra Flowers (14.2%AA) 20 grams = 0.706 ounces at 0 mins
0 IBU Citra Flowers (14.2%AA) 36 grams = 1.27 ounces at 0 mins (Dry Hopped)
0 IBU Amarillo Flowers (8.5%AA) 16 grams = 0.564 ounces at 0 mins (Dry Hopped)

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150.8 F

Mashout for for 10 mins at 76 C = 168.8 F

Miscellaneous Ingredients

Mango Chunks 2.3 kgs?? (puree'd)

Chilling & Hop Management Methods

Hopsock Used: N

Chilling Method: No Cube Chill

Fermentation & Conditioning

Fermentation: WLP001 California Ale Yeast for 14 days at 20 C = 68 F

Secondary Used: N
Crash-Chilled: N
Filtered: N

Condition for 14 days.

Special Instructions/Notes on this Beer

Dry hop 2-3 days after primary ferment is finished.
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Last edited by windrider on 10 Jul 2015, 18:07, edited 1 time in total.
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Post #2 made 10 years ago
by joshua
Windrider, Mango is very High in Pectin, and Low in Acid, and will make some VERY Cloudy beer.

I have made some Fruity Beers, and the Best Way I have Found is to to Prepare the Fruit, as wine makers do.(except Skip the Added Sugar)

see Jack Kellers Site for Mango wine Recipes.

http://winemaking.jackkeller.net/reques57.asp

JMHO
Honest Officer, I swear to Drunk, I am Not God.
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Post #4 made 10 years ago
by windrider
Sorry for the slow reply guys. We recently got a new puppy so I’ve had my hands full haha.

I’m going to go ahead and brew this without the mango, I think the recipe above would make a tasty IPA anyway. Then separate 5 litres into a demijohn and add a small amount of mango to compare it to the batch without the mango.
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Re:

Post #5 made 10 years ago
by shetc
windrider wrote:Sorry for the slow reply guys. We recently got a new puppy so I’ve had my hands full haha.

I’m going to go ahead and brew this without the mango, I think the recipe above would make a tasty IPA anyway. Then separate 5 litres into a demijohn and add a small amount of mango to compare it to the batch without the mango.
I am going to make a beer with mango (my friend gave me a ton of them). From what I have read, most fruit beers want low hops otherwise not much fruit taste.
Last edited by shetc on 20 Jul 2015, 19:01, edited 1 time in total.
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Post #6 made 10 years ago
by goulaigan
'Most' being the key word there shetc. Certain fruits can compliment hops, I tried a commercial Hawaiian Pale Ale, brewed with pineapple and very hoppy, the pineapple compliments the hops very well. I have brewed a blueberry wheat ale and a cherry saison, both with very little hops,as those fruits IMO wouldn't compliment hops very well. In those cases I used pure organic juice from the health food store after primary fermentation. For the cherry saison I actually batch primed with the cherry juice before bottling, and it turned out amazing. I have since brewed a pineapple IPA with all mosaic hops (a lot) but it is still fermenting so we'll see how it turns out.

Back to my point, some fruit compliment hops, some don't, I think mango could be one that does, perhaps with hops more on the tropical side than piney... Be interested to hear how it turns out either way!
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Post #7 made 10 years ago
by Rick
goulaigan wrote:'Most' being the key word there shetc. Certain fruits can compliment hops, I tried a commercial Hawaiian Pale Ale, brewed with pineapple and very hoppy, the pineapple compliments the hops very well. I have brewed a blueberry wheat ale and a cherry saison, both with very little hops,as those fruits IMO wouldn't compliment hops very well. In those cases I used pure organic juice from the health food store after primary fermentation. For the cherry saison I actually batch primed with the cherry juice before bottling, and it turned out amazing. I have since brewed a pineapple IPA with all mosaic hops (a lot) but it is still fermenting so we'll see how it turns out.

Back to my point, some fruit compliment hops, some don't, I think mango could be one that does, perhaps with hops more on the tropical side than piney... Be interested to hear how it turns out either way!
Pineapple and mosaic sounds fantastic, I'd be interested to hear how that works out for you.

I plan to double batch my mosaic/galaxy IPA soon, and doing half with a fruit sounds like as good an idea as any.
Last edited by Rick on 21 Jul 2015, 00:00, edited 1 time in total.
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Post #8 made 10 years ago
by windrider
goulaigan wrote:'Most' being the key word there shetc. Certain fruits can compliment hops, I tried a commercial Hawaiian Pale Ale, brewed with pineapple and very hoppy, the pineapple compliments the hops very well. I have brewed a blueberry wheat ale and a cherry saison, both with very little hops,as those fruits IMO wouldn't compliment hops very well. In those cases I used pure organic juice from the health food store after primary fermentation. For the cherry saison I actually batch primed with the cherry juice before bottling, and it turned out amazing. I have since brewed a pineapple IPA with all mosaic hops (a lot) but it is still fermenting so we'll see how it turns out.

Back to my point, some fruit compliment hops, some don't, I think mango could be one that does, perhaps with hops more on the tropical side than piney... Be interested to hear how it turns out either way!
Didn’t think about using pineapple, might try that instead of the mango now :whistle: Pure fruit juice sounds like a brilliant idea and much easier. What is your process of adding it to the fermenter? Do you boil it or just add it straight in? What ratios have you used on your pineapple IPA? Would love to know how it turns out.
Last edited by windrider on 22 Jul 2015, 16:36, edited 1 time in total.
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Post #9 made 10 years ago
by goulaigan
Hi windrider, actually for the pineapple ipa I added 2 chopped pineapples at the last 15 minutes of the boil. It has been fermenting for 13 days now and I still get a nice pineapple aroma from the airlock. I am happy about that since adding fruit before fermentation is generally known to give the least flavour and aroma since a lot of it ends up escaping out the airlock.

For my blueberry wheat ale and cherry saison, I purchased pure organic juice from the health food store ($13 a litre - ouch), and since it is pasteurized I added it directly.

For my first attempt at the blueberry ale, after primary fermentation was complete I added 2 litres of the juice to a secondary fermentor and racked the beer on top, for a 23 litre batch. I found the fruit almost too subtle (and this depends on the kind of fruit of course) so for the second go at it I added 3 litres with the same method, and added another litre at bottling time, using the sugar content from the bottle and reducing my priming sugar by that amount. That batch turned out better, right where I wanted the fruit flavour to be. One thing I noticed though is that this beer never cleared, probably because the pasteurization process activates the pectin in the juice, so...

For the cherry saison, I decide to use 2 litres just at bottling time and skip the secondary all together, but I picked up some pectin enzyme and added the directed amount to the bottles of juice an hour before bottling. When I calculated the sugar content of the tart cherry juice it was only 10 grams or so less than the sugar I required for priming, so I skipped the additional priming sugar, added the cherry juice to my bottling bucket, racked the 23 litres of beer on top and bottled. The cherry is a bit subtle in this one but I'm pretty happy with it where it is, hopefully it will clear too but its only been bottled a couple weeks so time will tell, its still a bit cloudy.

Good luck to you with whatever fruit you decide to go with, let me know how it turns out!
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