Hi guys, planning on a mango beer, but not sure i've not got much of a clue about how to get the fruit flavour. I know there's a few wine makers on here who are used to playing with fruit so thought you'd be able to offer some advice guys.
The basic plan i've got so far is 50:50 wheat malt:pale malt base, to about 4.5%abv, then hopping with either citra and or cascade to help get the fruity flavours, probably lots of late hops maybe to about 35IBU's.
The thing i'm unsure about is the mango, hopefully gonna try using half fresh mango puree, half juice (if i can get any) just to keep costs down a little. Problem i've got is when to add the mango stuff. Should i boil it for a while seperate to the wort then add it to fv? Or add it later, when the beer is almost fermented out? Lastly, how much mango should I use?
Thanks guys for any thoughts or advice.
The basic plan i've got so far is 50:50 wheat malt:pale malt base, to about 4.5%abv, then hopping with either citra and or cascade to help get the fruity flavours, probably lots of late hops maybe to about 35IBU's.
The thing i'm unsure about is the mango, hopefully gonna try using half fresh mango puree, half juice (if i can get any) just to keep costs down a little. Problem i've got is when to add the mango stuff. Should i boil it for a while seperate to the wort then add it to fv? Or add it later, when the beer is almost fermented out? Lastly, how much mango should I use?
Thanks guys for any thoughts or advice.
