NZ Mango Pale ~ any suggestions for me?

[brodington]

What are you thoughts on this? Too much or too little mango. Anyone done anything similar?

NZ Mango Pale

Recipe specifics:

Style: American Pale Ale
Batch size: 23.0 l
Boil volume: 30.0 l
OG: 1.058
FG: 1.015
Bitterness (IBU): 46.6
Color (SRM): 6.7
ABV: 5.7%

Grain/Sugars:

5.20 kg Maris Otter Malt, 92.0%
0.45 kg Munich (German), 8.0%

Hops:

20.00 g Magnum (AA 15.0%, Whole) 60 min, 28.4 IBU
20.00 g Nelson Sauvin (AA 12.5%, Whole) 30 min, 18.2 IBU
80.00 g Nelson Sauvin (AA 12.5%, Whole) 0 min, 0.0 IBU

Yeast/Misc:

6.0 Whole mangos pureed and frozen.
added to secondary.

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[AlphaAcidHouse]

Sounds great, just a shame you have missed the Alphonso mango season. If you are not familiar they are the absolute rolls royce of mangoes. Good article on them here.

http://www.kaveyeats.com/2009/04/any-fr ... riend.html

[brodington]

I guess that must be where magic rock got the name for "the great alphonso" the beer which inspired this one...

[AlphaAcidHouse]

Yeah, that's part of the reason it was a one off brew the Alphonso season is really short.

[TheMumbler]

I've used about 2kg of fruit for 23l of wort with soft fruits in the past but I'm not sure how that will equate to quantities for a fruit that you are presumably going to peel and stone. You'll get more fruit flavour if you add in secondary as you are suggesting here than if you put them infor the last 5 mins of the boil so I would stick with that. I've not used mango or done an APA with fruit but it sounds like it could be nice. Remember that the yeast will strip all of the sugar out so the fruity tastes will tend to be rather different to eating the fruit. This can results in quite sour flavours for tangy fruits (gooseberry!) but shouldn't be a big problem for mango. I think what you are suggesting could be a winner, I'll be interested to hear the results.

Here are a couple of links to my fruit experiments:
gooseberry and blackcurrant wits
kiwi wit

I know there is one with cranberry by somebody else floating about somewhere.

[brodington]

Nice, thanks for the links.

I'm mainly concerned about the amount of mango to use. Never done a fruit beer before. Well six be enough I wonder?

[Lugsy]

+1 to using them in the secondary rather than the boil. I use a couple of kilos of apricots in a saison I do and the flavour carries really well but I haven't tried mangoes yet. I think I'd use a little more as the flavour isn't as strong, maybe 3 kilos as a starting point. If you freeze them first it will rupture the cell walls and let more of the flavour out, then thaw and pasteurise them by raising them to 80C or so for 30 minutes before cooling and adding to the fermenter.

[brodington]

I've just seen a tin of mango puree in the corner shop.

Ingredients: Alphonso Mango, sugar, water, citric acid

What would that do too my brew? I assume the sugar would ferment out. Water is not a problem. Citric acid though? Hmmmm... choices choices..

[TheMumbler]

A bit of citric acid would be OK I should think, it gets used in wine making etc. I doubt you are talking about much. That said, I would go for the fresh fruit assuming the cost isn't prohibitive. You might find frozen mango in the supermarket, I've seen them in Sainsburys before.

[DaveyT]

Did you get round to doing this?
I couldn't mention earlier as I was waiting for it to condition, but I tried a mulberry beer with 235g of mulberries. I've since read 500g would've been better and, now I've tasted it, I'm inclined to go with 500g. The flavour's there but not enough, tbh.
I'm about to put 5l of saison on 200g dried mango. I was wondering if you went ahead with yours and whether you had any success.

David

[brodington]

Yeah I did, the basic beer Is very tasty. There is not much Mango though.

My brewing buddy, who was sent to get mangos, came back with tinned ones. I was not best pleased.

I will be trying this again with better and more fruit.