Mango IPA - Chocolate IPA - should I reduce sugar?

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kendizle
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Mango IPA - Chocolate IPA - should I reduce sugar?

Post by kendizle » Sat May 19, 2018 12:26 pm

I want to enhance a kit splitting a mangrove jacks Simcoe IPA and adding mango to one half and chocolate to the other:

Mango IPA- I'll use fresh mango, probably about 5 or six. Will peel chop and heat for 20 mins mins in a pan to kill any bacteria etc. Add to a muslin bag and drop in fermenter when the gravity is about 120-122. But what about the sugars in the fruit? Will that mess up my FG calculations? Should I add less sugar as a result? Is that enough mango for what will be about 20 liters of beer?

Chocolate IPA- will simply add 200gms of cocao nibs directly in at the same time i dry hop. I dry hop in a muslin bag. Wondering if I toast the nibs first will that give me a richer chocolate flavour in the beer.

Now I know some will be saying "chocolate IPA, are you crazy?". Well the answer is yes. Im crazy about trying something a little different. I tried a chocolate larger a couple years ago and I was really impressed, and I don't even like larger.

A lot of questions, thanks for any answers

Ken

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Jim
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by Jim » Sun May 27, 2018 8:50 am

Did you do it then? :)

You obviously shocked the whole of JBK into silence.
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kendizle
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by kendizle » Mon May 28, 2018 4:41 pm

It seems that Way. Im gonna start it next week now

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Jim
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by Jim » Mon May 28, 2018 4:52 pm

RE the mango one, do you mean you're adding the boiling water as well as the mango bits? If so, I would take a gravity reading after adding that, but before adding the sugar. I'd also consider whether boiling the juice first might cause a problem - I remember something about that from my winemaking days. That's why winemakers use campden tablets.

Re the cocoa nibs - I have no idea whatever. :)
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Jim
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by Jim » Mon May 28, 2018 4:56 pm

From here - https://www.winemakingtalk.com/threads/ ... let.38306/

"Boiling the must will give you pectic haze ", but maybe people will be so preoccupied with wondering why their beer tastes of mangoes they won't notice that. :wink:
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Secla
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by Secla » Mon May 28, 2018 5:03 pm

I'd look at frozen mango added directly the the fermenter rather than boiling.

kendizle
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by kendizle » Mon May 28, 2018 5:50 pm

Thanks for both the comments about the mango.

I've also heard that soaking in vodka is a good tip. Any thoughts on this?

K

Secla
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by Secla » Mon May 28, 2018 8:31 pm

I've soaked in vodka with cacao nibs. You have to add the vodka in aswell though as slot of the flavour comes out into it. If you were soaking fruit in it you would be adding a lot of vodka

kendizle
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by kendizle » Sun Jun 03, 2018 4:58 pm

Hi all. So I decided to just go with mango to the whole brew.

I've used fresh mango, chopped blended and heated in a pan for about ten minutes. Cooled and put in freezer. I will add to a muslin bag at the same time I dry hop, in a couple days.

I've decided that I don't mind this beer having a mango haze. Won't be the first beer I've had that isnt fully clarified. I will add findings and cold crash, so shouldn't be too murky.

The mango puree I have smells beautiful. I used 3 large mangos which weighed abut 600gms.

I will post the final results in about a month.

K

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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by WalesAles » Mon Jun 04, 2018 9:37 pm

ken,
What Kit did you use?

WA

kendizle
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Re: Mango IPA - Chocolate IPA - should I reduce sugar?

Post by kendizle » Tue Jun 05, 2018 8:32 pm

I've used a Mangrove Jacks Simcoe IPA.

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