Hello everyone !!
I've been thinking of brewing a Hibiscus mango Wheat Ale, but I'm having some trouble with the mango addition. I live in the tropics, so I have fresh mango almost constantly. Still, I have been reading a lot about frozen mango, canned mango, and even people who trow juice in secondary fermentation. At the moment, I'm leaning toward utilizing Dole Frozen Mango Chunks, but I want to know if I need to pasteurized frozen mango or if I can just place the mango in a bag and throw it on my carboy (also how much mango should I add).
https://dolesunshine.com/us/en/products/ingredients/16oz-frozen-mango-chunks.html
This is my recipe so far (4 gal)
I'm going for a simple grain schedule that would give a lighter color so the hibiscus can turn my beer ruby red
5 lb pilsner
3 lb wheat
0.5 flaked wheat
100 gs of hibiscus the last 15 mins of the boiling
For the hops, I have some motueka, cascade, nugget, mosaic, and citra in my freezer, so I'm still thinking about what to do with my hop schedule.
Yeast: Safale 05
I've been thinking of brewing a Hibiscus mango Wheat Ale, but I'm having some trouble with the mango addition. I live in the tropics, so I have fresh mango almost constantly. Still, I have been reading a lot about frozen mango, canned mango, and even people who trow juice in secondary fermentation. At the moment, I'm leaning toward utilizing Dole Frozen Mango Chunks, but I want to know if I need to pasteurized frozen mango or if I can just place the mango in a bag and throw it on my carboy (also how much mango should I add).
https://dolesunshine.com/us/en/products/ingredients/16oz-frozen-mango-chunks.html
This is my recipe so far (4 gal)
I'm going for a simple grain schedule that would give a lighter color so the hibiscus can turn my beer ruby red
5 lb pilsner
3 lb wheat
0.5 flaked wheat
100 gs of hibiscus the last 15 mins of the boiling
For the hops, I have some motueka, cascade, nugget, mosaic, and citra in my freezer, so I'm still thinking about what to do with my hop schedule.
Yeast: Safale 05