homebrewandbeer.com

after experimenting with oranges, was just wondering if anyone has used Mangos in their brews with any success

I have quite a lot left over from last season and would like to somehow get them in a bottle

Any ideas on how to do this would be fruitly appreciated.

Always wanted to try this

http://www.morgansbrewing.com.au/recipe ... ilter=true

Let us know if you give it a go. Maybe start out small by adding mango extract to one of your usual recipes.

Cheers,
Jay.

cheers for the quick reply Jay.

No extract on hand, just kilos of frozen mango cheeks.

the morgans recipe looks like a good place to start tho, any idea why he would use Cluster hops.

are they a fruity, citrusy type hop.

might boil up a kilo with 200gm malt for say 20 min with some cascade thrown in for last 10 min.
I've got a Coopers Pils, 750gm dex, 250gm maltodex.

does this sound ok.

no bloody idea wot i'm doin

Don't know much about fruit but maybe you could blend the flesh (without skin) and boil her up in some water. I imagine that the extract is a bit more concentrated than the real deal straight off the tree so I'd up the volume a bit.

Don't know too much about cluster hops but do know that they are popular in america and can be used for both bittering and finishing.

Cheers,
Jay.

tommo wrote:after experimenting with oranges, was just wondering if anyone has used Mangos in their brews with any success

I have quite a lot left over from last season and would like to somehow get them in a bottle

Any ideas on how to do this would be fruitly appreciated.

I don't know if a mango beer would really "work". But a mango wine/spirit would probably be pretty good. And since the mango would be providing the primary flavour (instead of just supplementing the malt), you could offload quite a bit more of the stuff. Pineapple wine is supposed to be divine, mango wine could be pretty good too.

Anonymous wrote:
I don't know if a mango beer would really "work".

where's your sense of adventure mate.

only joking guest, ta for suggestions.

had a look at an old post by DD where he says that the Fruit must be kept @ 130 for 10 / 15 min to pastuerise.( End of boil. )

All threads seem to lead towards an ale being mango friendly, so i'm going to go with a Pale Ale, Morgans Caramalt, some Cascade, 500gm Maltodex for head, Safale Yeast, 1kg Mangoze.

still no idea what i'm doing but bugger it , it's only money.

cheers
tommo

It will bd fine, just pasturize it

Dogger

Just another suggestion Tommo, but I reckon your mangoes would go well with a wheat beer. Something like -

1.7kg kit (I've found Morgan's Wheat goes good)
1kg wheat malt (dry)
1kg of your mango pulp
10g hallertau (10min to go)
10g hallertau (end of boil)
Safwheat yeast (or any other liquid wheat yeast)

And if you wanted to post a bottle to Sydney for me to taste, I'd be more than willing

If not, and whatever recipe you choose, definitely post your tasting notes on this thread. I'd be keen to give it a bash myself.

AH yes,

Evo, Sydney, Australia

By the way, get my raspberry brew ..



Dogger

I agree that either a pils or a wheat beer would be a good starting point. I'd boil the mango in a few litres of water, maybe in a muslin bag, for 30-60mins. Squeeze out the bag when you are done to get the last of the juice and then mix your must with the rest of your wort. If you don't have the muslin bag, you could boil the mango pieces loose and just strain out the loose pieces when you are done.

alright then, the pale ale is out.

I've got the Coopers Pils
1kg malt. coopers
1.5kg mango
Cascade
Safale.

Evo,
I've never done a wheat beer so i'll see how it goes with the pils.
Sounds good tho.
Re: Postal. Evo, Sydney.
Will that do or shall i put N.S.W on the cap

Mr Funk,
cheers dude, will boil and strain.
Should i still add 250gm to boil to assist the hops or not

cheers
t0mMo

Ah nice.

Yeah, Evo, Sydney, Australia. And no, there's no point putting NSW on the cap. Normally when Australia Post deliver (oxymoron) Dogger's bottles the cap is missing as is the contents. Postman Pat DOES have a healthy glow in his cheeks though.

Don't forget to post your tasting notes Tommo. And when I say post, I mean here, on the forum. Sounds interesting this one.

Interesting discussion this.

I've considered putting mango nectar in a beer. Never done it though.

The first time I tasted Little Creatures Pale Ale there was an overwhelming (in a good way) nose of mango.

Given that I reckon Thomas Cooper's Sparkling Ale homebrew tastes a bit like a LCPA, I might try making it with a little mango nectar and a few Cascade pellets.

I was thinking of using Golden Circle mango nectar (considering Golden Circle is about the only Aussie-owned food company remaining): http://www.goldencircle.com.au/content/index.cfm?ID=86

And yes, I'll ensure there's no preservative in it before I start. Although if you only put in 500ml or 1 litre, would it kill the yeast?

Oliver

The drawback with using fruit instead of nectar or some sort of syrup is that too many chunks of fruit pith, etc. can end up in the bottle, where they rot, and make your brew taste, well, like rotten mangoes. You may need to rack or filter before bottling.

See,

two good reasons to rack (one here, one previous), know lets talk bulk prime



Dogger

also when using raw fruit, which contains pectin, you need to add an enzyme to brake it down otherwise you end up with cloudy wine.

probably called pectoside, or pectose. or some other stupid derivative of pectin.

probably called pectoside, or pectose. or some other stupid derivative of pectin.

That'll be pectinase, then. Though pectoside is better.

Never had an issue that I needed pectinase (called Certo here). Never had a problem with cloudy beer but then, it was a bit dark. My raspberry lagers were OK though, no chill haze.

Dogger

While we're on the subject of fruit and beer, the missus tried an apple brew at the Belgian Beer Cafe while we were in Brisbane and now wants me to give it a go at home. Forgot the name after a few too many Leffe Brunes and Kwaks but I think it was called florisgarden (spelling?)

Any suggestions?

Also what are good quantities of fruit to add to beer to give...
1) a subtle hint?
2) a knock your head off fruit flavour?

Cheers,
Jay.

I used about 4 lbs raspberries and it was very nice. I have been known to use 10 lbs of cherries to though. I used 96 oz peaches (two industrial cans) and that was very good.

Dogger