Comments on: Belgian Kiwit

By: Kelly

Kelly — Fri, 09 Apr 2010 21:25:26 +0000

Town Hall Brewery in Minneapolis does a Mango IPA and it is fantastic! Try it!

By: Detroitmuthafer

Detroitmuthafer — Wed, 03 Feb 2010 03:36:09 +0000

Thanks Shane and Brad,

I’ll get back to you when I actually brew this one to tell you how it went. Thanks for all the help and information.

And I’ll keep brewin
Cheers!

D-Town

By: brad

brad — Sat, 30 Jan 2010 20:38:07 +0000

Shane brings up a great point here, if you are indeed using a carboy, then i think puree would be best.

Cheers!
Brad

By: Shane

Shane — Sat, 30 Jan 2010 20:29:30 +0000

D-Town,
Glad to hear you are experimenting with different fruits. As for transferring to the fermenter, I am gonna assume you are using a bucket, I would just sanitize a spoon and scoop out the mangos while you are chilling. If they are anything like the kiwi they will float. If you aren’t using a bucket it will be nearly impossible to get the mangos into the carboy in a sanitary manner. If this is the case I would just pasteurize the fruit in a pot on the stove at 140 degrees for about 15 mins, then I would puree them in a blender and add to the secondary fermenter. I hope this helps more that adds to the confusion.
Please let us know if you have any further questions.

Keep on Brewin

Shane

By: Detroitmuthafer

Detroitmuthafer — Sat, 30 Jan 2010 01:30:31 +0000

Thanks Brad for all the info.

Another question, I use an auto-siphon to transfer my wort into my fermenter. How would I transfer the mango into the fermenter without transferring all the trub at the bottom of the brew pot? I usually brew with a 20 quart stock pot on my stove, and yes it’s a 5 gallon batch. Just to give you more info it would be an extract with specialty grain brew.

D-Town

By: Brad

Brad — Fri, 29 Jan 2010 03:44:52 +0000

Hi Detroitmuthafer! Thanks for checking out the site, we have much more to come in 2010! You can use either one honestly but I prefer to use the real thing whenever possible. I added the kiwis to the end of the boil (flame out) to sanitize for about 5 minutes then dumped them along with the wort into the fermenter (no secondary). I’ve never brewed with Mangos before (sounds great though!!) and I honestly cannot recommend a proper amount for what I assume is a 5 gallon batch. I used 4 lbs. of kiwis in my Kiwit recipe and it worked out great. I will get Shane in on this thread and see what recommendations he might have for you.

Welcome to the world of homebrewing!

Cheers!
Brad

By: Detroitmuthafer

Detroitmuthafer — Fri, 29 Jan 2010 03:07:58 +0000

Hey Brad and Shane,

I am thinking of doing a Mango IPA. I am kind of new to home brewing I just had some questions. Should I use Mango puree or chopped up mango? when should I add the Mango? Primary? Secondary? Any help would be appreciated.

Thanks in advanced for any help whatsoever.

Cheers!

D-Town