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GarretSTL

Mango Ale

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Hey Guys,

I'm a new brewer and I am going to be trying my most unique idea that I have planned for a while. I am trying to make a crisp, summer Mango Ale. I have a couple of questions, but first here are the ingredients I plan to use:

-1 can of Blonde Ale
-1 can of Pale Export
-16-20 oz pureed mango in syrup (canned)
-1 Saf-ale S04 ale yeast
-1 package booster?

My first question is whether or not I should use the booster. I didn't know if it would enhance the body and ABV or if it would deter from the flavor.

My second question is (and I know there is much debate) whether I should add the mango puree immediately into the wort or halfway through the fermentation process. I am planning to use between 16-20 oz of the canned mango in syrup, which I will puree in a blender prior to adding.

My last question is if there would be anything else that would enhance the beer that I am not thinking of? I don't want to start adding too much before I find a recipe I like, but if there is something that jumps out at you that would really help the brew, please let me know!


Thanks in advance for all of your advice!

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Damn..... recipe sounds daleeeeecious! I want to try a brew with mago soon but I will have a wheat base. Read on here that wheat malt is good for fruit beer. Good luck with your brew!!

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I'd switch the yeast out to Safale 05 and ferment around 60-62 if you are looking for a crisp beer.

I'd add the fruit after about a week of fermenting. Make sure you don't aerate the wort when you pour it in. Also make sure you sanitize your blender.

You could try dry-hopping with some Citra hops to enhance the mango-ness. Many describe Citra as having a strong mango flavor/aroma

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"TheConserver" post=252056 said:

I'd switch the yeast out to Safale 05 and ferment around 60-62 if you are looking for a crisp beer.

I'd add the fruit after about a week of fermenting. Make sure you don't aerate the wort when you pour it in. Also make sure you sanitize your blender.

You could try dry-hopping with some Citra hops to enhance the mango-ness. Many describe Citra as having a strong mango flavor/aroma

What do you mean by "don't aerate the wort?" I thought I read that the appropriate process is to open the cap on the LBK really quickly, throw the puree in, stir it really fast, and close it back up?

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I'd agree with using S-05, it ferments very clean. May also consider using Wheat UME instead of Pale Export, but I think it looks pretty good regardless - keep us posted!

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Just curious, about the mango in "syrup"...

I thought that the syrup could lend too much in the way of fermentable sugars, leading to off flavors or longer fermenting times...

Can anyone weigh in on that?

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Well if it is anything like the Chocolate Covered Cherries (1 OVL, 1 Creamy Brown, 1 can of cherries in syrup). They recommend like 5 or 6 months conditioning time. Mine have been in the bottle nearly 4 weeks but I haven't tried it yet.

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The way I understand it, you want to open the LBK, and pour the addition in deliberately and avoid splashing whatsoever. I also think stirring is not necessary. Basically, adding the fruit as quick as possible without disturbing the beer too much.

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"Abqu" post=252121 said:

The way I understand it, you want to open the LBK, and pour the addition in deliberately and avoid splashing whatsoever. I also think stirring is not necessary. Basically, adding the fruit as quick as possible without disturbing the beer too much.


Exactly

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