So I'm fairly new at this, I've brewed 4 batches. My next batch I'm thinking about adding mango to my IPA. I've searched and found many different answers. Doing a 1.5 gallon BIAB and was planning on getting a couple ripe mangos, cutting them up, and then freezing them for about 5 days. Should I then thaw and mash up and put them in a bowl with some vodka? Should I puree and add some vodka? Pour right into fermenter after about a week or in a bag?
I've started experimenting with fruit additions in the last year and have had mixed results. Expect to do some experimentation. If you're adding fresh fruit, I'd put it in a secondary fermenter and rack your beer on top of it. If you freeze your mango, you shouldn't also need to use vodka. Freezing is good because it both sanitizes and breaks down cell walls, allowing the fruit to release more flavor. I generally try to crush fruit as much as possible. I usually blend the fresh fruit into a puree, then freeze it, then add it to the fermenter (but allow it to return to room temperature before racking beer on top). Your other option is using a fruit extract. If you want a big mango flavor and aroma, your best bet might actually be to add extract to taste at bottling/kegging. I like working with fresh fruit, but objectively I would say that you get better fruit flavor from extracts. I would also add that because you're fairly new to brewing, it's not a bad idea to first make a base IPA that you like before experimenting with fruit. I know unconventional brewing is super fun, but it's important to master the basics. If you make a Mango IPA and it doesn't come out perfect, you'll have a really hard time isolating the problem. Is it the mango? Is it the hop schedule? Is it your process? At any rate, good luck and welcome to the best hobby on earth! Cheers!
Thanks for the info. You're probably right about getting the recipe down first, I may do a few more before I attempt this. But just curious, are you just pouring your puree straight into the secondary or are you putting it in a bag and racking on top?
I'm putting it straight in. The sugar in the fruit will trigger a true secondary fermentation, it'll churn around for a few days, and then the fruit bits will settle out to the bottom with the yeast. You'll want to rack the beer off of this and leave as much trub behind as possible.
No need to freeze mangos for any number of days b/c mango flesh is soft. Freezing is advised for fruit with 'tough' skins such as cherry or cranberry. A vodka 'chunk dunk' will sanitize the outer surfaces from any gizz they may have picked while they were being chunkified. Some folks seldom ... if ever ... bother sanitizing their fruit additions b/c the pH of fully fermented wort ... i.e., beer ... is low enough to inhibit spoilage from outside influences; however ... there's still a risk from wild yeast. IMO ... as well as IMBS (in my brew shed) ... better safe than sorry ... so I pasteurize fruit at ~165°F (+/- 10°F) for 30' in a double-boiler. There's no need to puree mango. Place your thawed and / or pasteurized chunky fruit in a grain / hop sac in a secondary fermentor. Rack your beer quietly (no bubbling!) from the primary onto the fruit. Rest one week. Package.
