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Got a packet of Mango puree hanging around so looking to use up this weekend in a fairly basic IPA recipe but adding the puree to the fermenter at the tail end of fermentation.
Any adjustments to my normal recipe or mash temps I need to consider? have set up a recipe aiming for about 5.4% and thinking a lower mash temp for a direr less sweet base beer to counter the additional sweetness the mango puree will add (assuming it will add some sweetness). Not a fan of sweet IPA's.
Also what's a good hop to accompany mango? Got some left over centennial, sabro, chinook, Amarillo, mosaic that need using up so probably enough to make up a half decent hopstand addition and have time to order more hops if I decide on a dry hop addition.
Experience and suggestions welcome. Will be my first 'Throw in what I've got lying around' recipe.
Thanks.
Any adjustments to my normal recipe or mash temps I need to consider? have set up a recipe aiming for about 5.4% and thinking a lower mash temp for a direr less sweet base beer to counter the additional sweetness the mango puree will add (assuming it will add some sweetness). Not a fan of sweet IPA's.
Also what's a good hop to accompany mango? Got some left over centennial, sabro, chinook, Amarillo, mosaic that need using up so probably enough to make up a half decent hopstand addition and have time to order more hops if I decide on a dry hop addition.
Experience and suggestions welcome. Will be my first 'Throw in what I've got lying around' recipe.
Thanks.