Wheat Beer With Mango And Passionfruit

[waggastew]

Recently made a wheat beer which I split in two after a week in primary and added fruit to half (see link below). I did this as I wanted to have a plain wheat beer and was also not sure if the fruit beer would turn out OK.

http://www.aussiehomebrewer.com/forum/inde...showtopic=49997

I ended up putting the pulp of 2 mangoes in the food processor with 2/3 cup of passionfruit pulp and 200g maltodex/dex. I then froze this mix for 1hr and added it to the 10L of beer in a 10L cube. It was left to ferment out for nine days at 20degC and then I bottled it without filtering. The odd bit of fruit made it through.

In terms of aroma you can definitely smell the fruit without is dominating. The same goes for the taste, the fruit really enhances the beer without it being like a mouthful of fruit salad. Would definitely recommend the combo of passionfruit and mango. Next year I may do two 23L batches of wheat beer, one with fruit, instead of splitting like this year.

 

[Josh]

Were you happy with the mango and passionfruit flavours blending with the weizen yeast?

After having a chat with a guy at work, I am contemplating splitting a batch of Mango Weizen with him this Summer. I'm unsure whether to go with a weizen yeast like Wyeast 3068 or something more neutral like US05.

From the description it sounds like 2 mangos per 10L is about right. This guy really wants the mango flavour to come through. Do you think 10 mangos in 25L would be over the top?

 

[Parks]

Were you happy with the mango and passionfruit flavours blending with the weizen yeast?

After having a chat with a guy at work, I am contemplating splitting a batch of Mango Weizen with him this Summer. I'm unsure whether to go with a weizen yeast like Wyeast 3068 or something more neutral like US05.

From the description it sounds like 2 mangos per 10L is about right. This guy really wants the mango flavour to come through. Do you think 10 mangos in 25L would be over the top?

I think you would want to taste your mangos first as there can be a vast difference in the actual sweet mango flavour they contain. This is from the point of view of someone who gets boxes of free mangos each year to chow down on

 

[XavierZ]

Were you happy with the mango and passionfruit flavours blending with the weizen yeast?

After having a chat with a guy at work, I am contemplating splitting a batch of Mango Weizen with him this Summer. I'm unsure whether to go with a weizen yeast like Wyeast 3068 or something more neutral like US05.

From the description it sounds like 2 mangos per 10L is about right. This guy really wants the mango flavour to come through. Do you think 10 mangos in 25L would be over the top?

or just pour a shot or two of mango nectar in the bottom of the glass before pouring?

 

[waggastew]

The beer I made had the aroma of mango and passionfruit but still tasted mostly of beer. To me thats ideal and what I wanted. On the other hand if your mate wants sweet-mango-skirt-lifter then you may need to up the mango.

The mango/passionfruit worked fine with the weizen yeast, particularly the slightly banana hints. US05 would also work but you may end up more in the Aussie wheat beer end of things? I reckon you might as well use the kosher yeast ala 3068.

This year I plan to make an extract based weizen which I will split, half plain, half with hibiscus flowers. I did a 1L experiment with the hibiscus last year and it was superb. It has a real tannic acidity that goes very well with the base beer.

Stew

 

[jammer]

Just done a similar thing....
Made a 20l batch of wheat beer, then split into
Two fermenters....
California ale yeast in one
Wlp500 Trappist ale in the other...

Was gonna fruit the Belgian one with mango
Or sour cherry or something, in the keg....
Swaying toward mango after reading this!!