Hop combinations for mango forward IPA's?

Mosaic + Conan = mango, IMO.

Mosaic and Amarillo would also work, but I think that you get more into the orange + peach end of the spectrum with that combination.

 

I'd go Citra and/or Mosaic. You may get some other flavors as well, but mango will be in there.

 

Low 70s.

What's a "bittering hop"?

 

I don't think you'll get a more "mangoey" hop than Citra or Mosaic. I think if you want more mango flavor, you'll have to look at other options. @EvenMoreJesus is right to suggest yeast selection could play a role here, especially as it relates to biotransformation. Fermentation temperature plays a role, as you suggest. Other than that I'd start looking at fresh mango or extracts/puree.

 

citra by itself is mango all day for me. Throw in some 1318 for the peach and its ambrosia.

 

That is not an easy question to answer since this is very much palate specific. Factor in the other variable that hops will vary on a number of variables:

• Hop crop year
• Harvest time (e.g., early harvest, late harvest)
• How the specific hops are utilized (e.g., end of boil, dry hop, dry hop contact time,...)
• etc.

Folks will state use hops x,y, z,... and yeast strains x,y,z,... but unless they have the exact same palate as you...

The best that I can say is that based on the beers I have consumed the beers that featured the hops of Mosaic, Citra, and Galaxy and were heavily dry hopped with this sorts of hops plus fermented with yeast strains like Wyeast 1318 or Whitbread yeast stains and... I have often perceived flavors of mango in those sorts of beers.

Best of luck with your 'mango' beer!

Cheers!

 

planning a "shake" in March. Going to use pureed mango, lactose, and a vanilla bean. The recipe I put together is Mosaic in the whirlpool, then mosaic and amarillo (almost equal parts) dry hop during primary. Will be using Barbarian (Imperial Organic's "Conan"). First time brewing it and looking forward to see how it comes out.

 

Don't we all!?!

One of the positives of homebrewing is that we get to decide what ingredients and process to use to make a given beer. One of the 'negatives' is that it is not always easy to exactly predict how a given batch will turn out since we have limited control of what we buy.

Permit me to tell you a story. An IPA that I like to brew from time to time is a Simcoe/Amarillo IPA where I used a 50/50 mix of Simcoe & Amarillo for late kettle hop additions and dry hopping. Usually this beer results in a pleasant mix of pine and citrus. I brewed this beer last fall and I picked up zero pine in that batch and little in the way of citrus. That batch had a predominant flavor of spicy. It was a very tasty batch but it was by no means what I was shooting for.

Even if you find that a mix of A, B and C hops gets you the mango you are seeking you would be wise to cross your fingers on the next batch you make of this beer since there are just so many variables here. Commercial brewers have more control of what they are purchasing and the larger breweries can blend batches to obtain consistency.

Best of luck on your mango IPA.

Cheers!

 

As always, for simplicity's sake, I'd like to recommend organic vanilla extract. Other than that, it looks awesome. Can't wait to hear about it when it's ready to drink.

 

hmm. You know i never really brewed with vanilla - but 2 of the 3 new brews will feature the bean. I got a few tahitian beans for a decent price, which is why i'll be doing the bean. But any recommendations of brands for organic vanilla extract? I am always up for rotating ingredients in and out across different versions of a recipe.

 

Simply Organic is my favorite, but there are others out there:



Nielsen-Massey is also an excellent brand:

 

awesome, thank you. I assume due to loss of aroma in alcohol-free, i should stick to the alcohol having one right?

and sorry about the thread hijack.

 

Some of the mango-est hops can also be some of the weediest for me, for whatever reason. Not cat piss, but just dank buds.
Citra for sure, Simcoe too. Another hop I get big mango, orange marmalade, and, of course, weed from is Cashmere.

 

I just tasted a recent double IPA that tastes overwhelmingly of ripe mango and some pineapple. I used Hornindal Kviek from Omega yeast along with a heavy hand of Citra hops at flameout. I’m not sure if this is mainly due to the yeast, the Citra, or both as it’s the first time I’ve used this yeast.