Mango IPA – Home Brew with Mango Puree

After my last beer experiment, trying to make a grapegruit IPA with grapefruit extract, I thought my next beer should be something far more tropical, as I do love the huge fruity IPA’s like the stunning Cloudwater DIPA series of beers.

The grapefruit extract beer didn’t quite come out how I wanted, possibly just too high a dosage, or it just makes for a slightly chemical taste.  It wasn’t a bad beer, just wasn’t quite right.  Possibly needed a lot more hops to balance the grapefruit flavour.

So after speaking to my local craft brewer “Texas” Steve at Bexar County, I decided that rather than use whole mango’s and peel/cut/heat/cool and do it all myself, I’d use a cocktail makers friend, mango puree.  It has zero additives (apart from 10% sugar), and is pasteurised, so can be used straight from the squeezy bag.  1KG pack for £8 should be more than enough.

From what I’ve read adding to the secondary fermentation stage is the way to go – to try and keep the flavour locked in and not loosing too much of any delicate flavours as the yeast bubbles off the majority of the CO2.   The mango obviously has quite a bit of sugar in it, so it will add to the abv % and set the yeast off again for a longer fermentation.  Using the SS Brewtech fermentor means I don’t actually transfer – I just use the bottom tap to drain the trub and yeast after about 7 days, at which time I’ll up open the top and pour in my mango.  I’ll probably add my big dry-hop addition then too, 100g of a new experimental hop AU035 from Australia.  Like the other hops I’ve chosen, it is hopefully a fairly big tropical fruit flavoured hop.  I’m going for tropical fruits, with the sweetness of the mango, to balance a fairly high IBU with over 360g of hops being used.  I’ve no idea what the final strength will be if I’m honest… 6-7% probably, but I’m not really that concerned.  I’m using a touch of oats in this one, just for a bit of body/head retention – as I spotted that Cloudwater are doing that with their big DIPA beers.

To ensure a strong and full fermentation I’m going back to using two packets of dry yeast, which will chomp thru the extra sugars I’m sure.  I don’t brew to drink cheaply, I brew for fun and to try and make beer as good as my favourite craft breweries… one day I hope to get there!  🙂

UPDATE:  OK I’ve just kegged the beer, nearly 3 weeks after I started.  The initial main ferment was quick, about 4 days.  I actually added about 400g of the mango puree as I put the wort into the fermenter, and whipped it in to mix and get oxygen into the wort to help the yeast.  I thought I’d let the yeast get used to the sugars in the mango early on, so it was ready for the bulk later.  I added the rest 600g of mango after 5 days (as the fermentation had really calmed), along with 100g of the AU035 hop (pellet) to dry hop for two weeks.  So the beer coming out of the fermentor into my keg definitely smelled of fruit – and I could taste a decent amount of fruity mango in it, but it wasn’t overwhelming it, just s I wanted – I didn’t want a fruit beer, I wanted an IPA with fruit notes.   A little lacking in hop punch, but I tasted out of the early part of the beer, and the aroma and  hop often builds once carbonated.  It tasted pretty good mind you, and should be a quaffing 7%+ beer!

Mango IPA ingredients

Type: All Grain
Batch Size: 20.00 l
Boil Size: 24.73 l
Boil Time: 60 min
End of Boil Vol: 22.73 l
Final Bottling Vol: 19.00 l
Fermentation: Ale, Two Stage
Equipment: Braumeister 20l
Efficiency: 75.00 %
Est Mash Efficiency: 84.4 %
Brew Ingredients
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1
5.00 kg Crisp Clear Choice ale UK (5.0 EBC) Grain 2 73.5 %
0.30 kg Oats, Malted (2.0 EBC) Grain 3 4.4 %
0.30 kg Vienna Malt (10.0 EBC) Grain 4 4.4 %
0.20 kg Caragold uk (12.0 EBC) Grain 5 2.9 %
16.00 g Citra [14.00 %] – Boil 60.0 min Hop 7 21.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8
50.00 g Azacca [12.00 %] – Boil 10.0 min Hop 9 20.4 IBUs
50.00 g Mosaic (HBC 369) [11.80 %] – Boil 5.0 min Hop 10 11.1 IBUs
100.00 g Motueka [7.70 %] – Steep/Whirlpool 25.0 min Hop 11 25.2 IBUs
50.00 g Azacca [12.00 %] – Steep/Whirlpool 25.0 min Hop 12 19.6 IBUs
2.0 pkg Nottingham (Danstar #-) Yeast 13
0.50 tsp Yeast Nutrient Other 14
1.00 kg Fruit – Mango puree (0.0 EBC) Adjunct 15 14.7 %
100.00 g AU35 [6.00 %] – Dry Hop 7.0 Days Hop 16 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.066 SG
Actual Gravity: 1.070 SG
Est Final Gravity: 1.019 SG
Final Gravity: 1.019 SG
Actual Alcohol by Vol: 6.7 % + 0.5? for the mango?  so approx 7.2%
Bitterness: 97.3 IBUs
Est Color: 9.9 EBC

Mash Profile

Mash Name: Braumeister 4 step light body 76% efficiency
Sparge Water: 2.17 l
Sparge Temperature: 78.0 C
Total Grain Weight: 5.80 kg
Grain Temperature: 20.0 C
Tun Temperature: 20.0 C
Target Mash PH: 5.20
Mash Acid Addition:  PH 5.2 Stabilizer
Mash Steps
Name Description Step Temperature Step Time
add malt pipe Add 26.36 l of water and heat to 40.0 C over 20 min 40.0 C 0 min
Maltose mode Heat to 64.0 C over 5 min 63.0 C 60 min
Mash Step Heat to 69.0 C over 5 min 69.0 C 10 min
Mash Out Heat to 75.0 C over 5 min 75.0 C 5 min

Sparge: Rinse with thru with about 6l water at 78.0 C

Notes

Also add hop extract of citra – 4ml add late in fermenter before chilling down

Author: Krispy Brown

EX-CAMRA member and real ale and craft ale fan. I've left CAMRA as I feel they've become more about gaining members (and money) and their petty narrowmindedness around the whole craft/keykeg/cask puts me off them. Good beer is good beer! I do the odd brew myself - having spent a couple of grand more than I should on home brew kit (Braumeister and SS Brewtech gear). Always learning about the craft and the ingredients. I've a blog post here about a day with a local craft brewer making a new beer. I can often be found propping up the bar at Peterborough's best (only) craft beer bar, The Stoneworks. 22 lines of great beer, and decent gin too! I'm probably known by too many of my hometown's landlords, oops. I created the local CAMRA Peterborough Beer festival mobile web app several years ago, and am a regular festival judge helping pick the champion beers. Developer (PHP, Wordpress, Java), Webmaster of many sites, husband and cat owner. I also help put on DIY Punk gigs in my spare time, as part of group of mates called "The Scary Clown Presents...".

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