Need Habanero and Mango Advice

FWIW, I've found ground habanero to have a very nice habanero aroma and flavor. A bottle of that would ensure consistency that might not be found in fresh.

 

My experience with peppers in beer is that they hit their peak awesomeness very quickly when in contact. Sometimes their heat index grows on a scale beyond their peak flavor range, if that makes sense. 24-48 hours is usually where the flavor stays good, then you start getting this weird vegetal green bell pepper flavor that has no place in beer. My advice with the habaneros is to add a couple, pull them at 24 hours, then taste to see if you need to add more heat.

Mangos are one of the less expressive fruits I’ve used in brewing. Had to use a LOT (5+lbs.) to get a decent flavor. I have a theory that their texture has a lot to do with their perceived flavor...
Anyways, adding juice, like @EvenMoreJesus suggested is likely the much smarter method for getting the desired flavor than fermenting out fruit and rolling the dice.

 

Is there a mango concentrate, like McIlhenny vanilla or peppermint concentrate? I am familiar with mango powder from the bodega but it is a poor substitute. Maybe there is an alcohol based mango concentrate. Perhaps the powder could be used

FWIW my own experience with habs is that they can vary greatly.. Sometimes 1 is plenty, sometimes not. But they are always always always really burning hot, and in a good way.

I like mango and I like hab so yeah add that to beer.

 

In my experience mangoes (like peaches) are at their peak for a day or two, three at the most. I don't know how their flavor transmutes when brewing. The best tasting mangoes to me always have a piney taste and even more so in the aroma. It’s something that makes a good mango even mo’ bettah. A hop with that in its offering might be complementary; Azacca?, Vic Secret (per its profile)? I've not used Vic Secret but can attest (as I type) to a detectable amount of pine needle aroma from Azacca (not resinous like fat pine / heart pine).
If going with the Looza juice, published nutrition data HERE

Agree to the part about heat variance among peppers, even from the same plant. Sounds like an unintentional vote for using ground habanero, or at least (if using fresh) pureeing more than enough together to complete the recipe. I'd add, taste test, then add as needed from the same puree.
Two of the things I like about habaneros:
1) They are burning hot in a good way in that the heat is not overly residual. I'd rather have habanero than jalapeno because heat from the latter, while a bit more subdued, lingers longer on my tongue.
2) They have an awesome taste, enough so that I mix ground habanero together with chocolate syrup and vanilla ice cream; best of both worlds.....pepper heats you up and the milkfat cuts the heat.
hmmmm....vanilla habanero chocolate stout (nah)

Tolerance to heat from capsicum is pretty darned subjective. What's perceptible to one could approach in your face to another. It might take more than one shot to hit your bull.
I hope it works out; the combo sounds pretty tasty to be had while grilling.

 

I have used mangos a couple of times in milkshake ipa and kettle sours. I did 6lbs for 5 gallons and it wasn't in your face, but you could definitely tell they were in there.

 

I also forgot to add. I have used frozen and fresh. I did not notice any flavor or aroma difference between the 2 once it was in the beer. I also used a ninja blender and pureed the crap out of it.

 

I believe they float. I used 1 this way and just chopped and dropped it. Didn’t plug up the diptube so I think it floated. Probably safer to bag it so you can pull it. I didn’t get any vegetal taste leaving it in but it didn’t last too long either. hard to say what amount to use but if you want it in the background I would use 1. If you want people to really feel it 2 or 3 I grow a shitload of habaneros every year and the heat of my hot sauce varies quite a bit season to season

 

They all float down here

I always put mine into a paint sack with some SS chain links. Same I do with hops in the keg.

 

I'm looking to do a small batch of a Jalapeno IPA in a few weeks. I've seen some conflicting ideas on whether to add the jalapenos in the boil or in the secondary or even in both. Any one have a good recommendation or success either way? Looking for a little kick in the after taste. Thanks in advance!

 

How small is small???

 

Just a 1 gallon batch. If it goes well I'll upgrade to 5 gallons.

 

Well, next question is Joe much heat andpepper taste.

You see above who much me and otherwise for 5 gallon batches,,, so,, half or less of a jalapeño . Se above posts for methods.

Good luck

 

I'm of the camp that thinks the flavor of the pepper flesh matters. I wouldn't want Jalapeno flesh flavor in my IPA. Habanero on the other hand, has a mild tropical flavor that plays well with hops. If you must use Jalapeno, I would open the pepper up, remove the veins and seeds, throw the flesh of the Jalapeno into a dish you are preparing to eat, and add just the veins and seeds to the beer.

 

I suggest you check in with Mr. Moyer and the Sons of Alchemy HBC. He has advice regarding capsaicin and how to balance it with the yeast. Too much capsaicin etc will effect/kill the yeast. He has a great story about a guy who tried putting an insane amount hot peppers in a beer and it kept killing off the yeast.