Brewing a mango brett claus beer...need hop feedback

Discussion in 'Homebrewing' started by atomeyes, Aug 16, 2012.

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  1. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    Heya,
    I've decided to brew a blonde beer, ferment is with brett claus, then add a few lbs of fresh mangoes to it.
    I was debating about which hop to use.

    my gut says to add 0.25 oz of citra at 60 min, 0.25 oz at 10 min and 0.5 oz with 7 days left in secondary fermentation.

    but...part of me wonders if nelson sauvin would be a nice substitution for citra.

    i haven't used either of these hops, so experience and feedback would be great.
     
    #1 atomeyes, Aug 16, 2012
  2. Hands22

    Hands22 Initiate (0) Oct 14, 2011 Florida

    I've used both, and the only thing that's disappointed me about Nelson Sauvin is how quickly the fruity aroma and flavor fades. I'd imagine this could be an issue with a Brett beer if you plan on aging it.

    On a different note, how are you adding the mangoes? I just bottled a mango berliner weisse and they made racking a real pain.
     
    #2 Hands22, Aug 16, 2012
  3. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    A friend of mine did a very similar beer a few years ago that was awesome. He left out the late boil hops and added some chipotle peppers. If you want to add some hop aroma I'd go Citra, but I think you are right to go light on it since the Brett and mangos will provide similar aromatics.
     
    #3 OldSock, Aug 16, 2012
  4. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    My concern, I guess, was that it may just take like mango without having any depth. Hopefully the brett claus gives it depth.

    your friend's recipe was interesting. i was debating about adding some acid malt to give some tartness, but was worried that it might go overboard with the brett and mango. i feel like it needs some acidic kick to it, but i don't want it to be overpowering.

    hot peppers and mango makes sense...for thai food. :slight_smile:

    but any thoughts about citra or NS for bittering?
     
    #4 atomeyes, Aug 16, 2012
  5. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    I'd just use a small bittering charge and no late hops if you're bottling. Late and dry hops would mostly be wasted. You could dry hop in the keg and get some cool flavors. Citra sounds good. I'm having fun playing with Calypso in saisons. There is an apple skin/pear character that seems to go well with the 2724 style yeasts, and just a hint of American citrus flavor. Haven't tried it in a brett beer but could be interesting, IMO.
     
    #5 skivtjerry, Aug 16, 2012
  6. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    debating about it. will either add chunks (not likely) or will puree them. its probably less messy to leave them in chunks, now that i think about it. i was advised to leave the mangoes on brett for a month. not sure if they would get mushy or if the brett would do anything to the fruit after a month. we'll see.

    worst case scenario? i'll figure out a way to rack w/o the mango clogging the auto syphon. seeing that yeast cakes never clog it up, i can't see how mango would be an issue
     
    #6 atomeyes, Aug 16, 2012
  7. oregone

    oregone Initiate (0) Jul 2, 2008 Oregon

    Amarillo. Definitely highlights the Brett C character. No brainer (to me). Lots of peachy fruit character which is what that yeast will throw at you and highlights it.
     
    #7 oregone, Aug 17, 2012
  8. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    I've heard negative things about bittering with Citra, but never tried it myself. Honestly I don't think the variety matters much for low-moderate bitter beers.

    Acid malt really doesn't add much sourness. I did a beer with 20% that has barely any acidity.
     
    #8 OldSock, Aug 17, 2012
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