Adding a mango flavor to a blonde ale

Discussion in 'Homebrewing' started by Smalls16, Jul 15, 2016.

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  1. Smalls16

    Smalls16 Initiate (0) Jul 11, 2016 Georgia

    We are about one week into a secondary fermentation process with a blonde ale and the plan was to do a peach flavor for this batch. We're pretty new to this so we asked at the homebrew shop about when we should add in the flavoring and they recommended after fermentation and before bottling. The twist is that we now want to also add in a mango flavor to get a nice combination flavor in there for a summer last hurrah beer. I can't find any add ins in mango flavor around us so we'll have to add the flavoring with fresh mango. The guy at the brew shop was saying to boil some of the fruit in some water and use that for mango. He suggested to add the mango in the secondary fermentation and have it do it's thing for a few days and then add the peach at bottling. Does that sound plausible?
     
    #1 Smalls16, Jul 15, 2016
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    It's plausible. But I don't recommend boiling the fruit, unless you want pectin haze in your beer. I have added fruit many times to secondaries, and have always just frozen, thawed, and cut/mushed it a bit before use. Freezing will kill some (but not all) bugs and will help break down the fruit. I've never had any problems with this method. If it will make you feel better, you could dunk it in some starsan solution before freezing.

    Whatever you do, make sure the secondary has enough headspace to allow for the fermentation of the fruit's sugars. Normally, you want to minimize headspace in secondary, but not when you're adding fermentables.
     
    #2 VikeMan, Jul 15, 2016
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  3. Smalls16

    Smalls16 Initiate (0) Jul 11, 2016 Georgia

    So will the fermentation of the fruit also alter the ABV? And will it alter it even more when I add the peach at bottling?

    Have you ever used a fruit syrup like what you would find in a coffee / tea shop (like the vanilla or hazelnut at a starbucks)? Would that also create the pectin haze?
     
    #3 Smalls16, Jul 15, 2016
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    It will affect the ABV. Whether it increases it or decreases it depends on the original ABV and beer volume, and the type of fruit added. The reason it may decrease the ABV is that fruit contains water as well as sugars.

    You're adding peach extract, right? There should be little/no sugar in the extract. (I assume you are not using a concentrate or puree or syrup for the peach, since the LHBS told you to add at bottling.)

    I haven't. Dunno.
     
    #4 VikeMan, Jul 15, 2016
    Last edited: Jul 15, 2016
  5. Smalls16

    Smalls16 Initiate (0) Jul 11, 2016 Georgia

    Yes, I am adding a peach extract I bought at the LHBS.

    I may have to give the syrup a try sometime and see what happens. :slight_smile:

    Thank you so much for all your advice! I'll let you know how it turns out!
     
    #5 Smalls16, Jul 15, 2016
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