Mango Flavoured Beer

[Seewhymit]

Hi guys,

Relatively new to homebrewing, got my first batch on ATM (an Extra Dry clone as a proof of concept). For my second beer I am planning on brewing a mango infused/flavored beer. Something that should be good during the warmer months around Christmas. What beer do you guys suggest I add the mango flavoring too?

My plans as far as infusing mango flavoring into the beer is to replace 250grams worth of sugar for some mango nectar. I have a 2L bottle that has 251grams of sugar in the whole bottle, so I was planning on dumping that in, in place of 250grams worth of sugar. Does this seem like a good way to go?

I appreciate you guys taking the time to help a beginner out.

 

[Blackapple]

Dont do it!

Get your processes down first, learn how to make a good base beer and then add fruit to it if you must.

I tried making a fruit beer early in my brewing life.....fucken disaster....

Good fruit beer is good, bad fruit beer is nasty.

 

[Truman42]

Have a look at this

Matsos mango beer

I lived in Broome for many years and this beer is very nice. Maybe give them a call and ask for some tips on brewing it. They may not tell you, but then again you never know?

 

[Dazza88]

Stella hops = mango.

 

[dkaos]

Hi guys,

Relatively new to homebrewing, got my first batch on ATM (an Extra Dry clone as a proof of concept). For my second beer I am planning on brewing a mango infused/flavored beer. Something that should be good during the warmer months around Christmas. What beer do you guys suggest I add the mango flavoring too?

My plans as far as infusing mango flavoring into the beer is to replace 250grams worth of sugar for some mango nectar. I have a 2L bottle that has 251grams of sugar in the whole bottle, so I was planning on dumping that in, in place of 250grams worth of sugar. Does this seem like a good way to go?

I appreciate you guys taking the time to help a beginner out.

What will probably happen is that the yeasties will ferment out a lot of that flavour, so I would rack into secondary with your flavour and keep it at a low temp below what the yeast can function at. So I would go at like 10 degrees.

Good luck!