samgruvr
Apprentice
I'm toying with ideas for making some (hopefully ingenious) brews with different tropical fruits. My first go is a batch with Mango in it. I bought a fresh mango, peeled, pureed and added in with 15 left on the boil.. which ended up being 30 minuted before the end of a 90 minute boil.. but....
I'm curious to know about folks flavor and overall success when using fresh fruit.
I'm curious to know about folks flavor and overall success when using fresh fruit.
- When have you added it to the boil?
Have you tried a boil add, a primary add or a secondary add?
What sugar content is relevant in different fruits?
What about nuts? Has anyone brewed with nuts?
My brew this week is a Mango Saison Pale Ale
2lb Vienna
1/2lb rolled organic oats
1/2lb flaked wheat
5lb Extra Light DME (use 7 to bump up the booze)
1lb Honey
Put the grain in 3 gallons of water and bring the grain to 160 deg F and let steep for 20
- have a beer
top to 5.5 gallons and BOIL!!
@ 0 minutes: 2oz Kent Golding
@ 25 minutes: 1oz Aussie Galaxy
- have another beer
@ 50 minutes (oops, had to deal with the dog): 5lb DME and one pureed mango
@ 55 minutes: add 1lb honey
@ 78 minutes: Add 1oz Pacifica (formerly Pacifica Hallertau)
off heat at 80 minutes
at 90 minutes began active cooldown with immersion chiller (Which needs to be swapped for a cold plate)
25 minutes to cool 5.3 gallons of wort to <80 degrees and add one smack-pack of WYeast 1214 Belgian Abbey (Chimay)
O.G. - 1.062
That was in the snow before the superbowl, and after a good bottle swirl on Monday, the yeast kicked up and tore through it.
I'm hoping it's a light, hoppy, fruity beer.. just in time for a spring kegging!
Thanks all!