Need Habanero and Mango Advice

Discussion in 'Homebrewing' started by VikeMan, Jun 5, 2018.

  1. VikeMan

    VikeMan Meyvn (1,408) Jul 12, 2009 Pennsylvania
    Beer Trader

    I'm toying with the idea of a high-ish gravity blond ale (or some other pale style) with Habaneros and Mangos. Although I've done quite a few beers with fruit, I've never used either of these fruits, and thus I have no good sense of how much to use in a 5 gallon batch. Looking for ideas about starting points for something midway between barely perceptible and in-your-face. From the habaneros, I'm looking for both the heat and the pepper flavor. I'd probably use both fruits in secondary. TIA for any recommendations based on your experience.
     
  2. jmdrpi

    jmdrpi Poo-Bah (4,916) Dec 11, 2008 Pennsylvania

    No advice on amounts - and not sure what part of PA you live in - but have you ever had Free Will's Safeword? It's a mango habanero DIPA - the hops work with the flavors - but that beer is in your face.
    https://www.freewillbrewing.com/ipas?lightbox=dataItem-ja0dkeu3

    Maybe they would give you pointers, as it appears that they might cooperate with Keystone Homebrew on some other Free Will "clone" kits they sell.
     
  3. Prep8611

    Prep8611 Aspirant (295) Aug 22, 2014 New Jersey

    I recently did a peach and poblano saison. My recommendation would be roast the habaneros after removing seeds and white stem (with gloves) and adding last 5 minutes of boil with mango purée then remango in secondary or primary( whichever is your current way of doing things) that should get u enough balanced heat.
     
  4. pweis909

    pweis909 Poo-Bah (1,717) Aug 13, 2005 Wisconsin
    Premium Member

    I've wanted to use mangoes for some time but haven't yet. I've never been a big fan of beers with chilis but this concept sounds appealing as the mango could complement the pepper, whereas I don't generally find pepper heat and beer to complement. In short, nothing to add except an eagerness to hear how this develops.
     
  5. MrOH

    MrOH Crusader (795) Jul 5, 2010 Maryland

    While not a beer, Charm City Meadworks has a mango-comapeno chili mead that is really nice. Maybe reach out to them?
    So far as mango selection, go to an asian grocer to buy them, trust me, they're better. Get the atafualas(?) if they have them (I think they're just now going out of season).
     
  6. telejunkie

    telejunkie Aspirant (225) Sep 14, 2007 Vermont

    Mango is one of those that I find has a moderate contribution. I had 6 lbs in my last 5 gal batch of a fruited IPA and it was there but now where near taking over the hops. I bought a bag of frozen mango and was happy with results and not having to prep something like 12 mangoes or however the whole fruit substitute would be the equivalent.
    As for habanero...think I would just do one. I would probably do like 3-5 seeds in the mix along with the pulp, but I like some heat. You could not do any seeds if you want to keep it minimal heat. I'm sure just the pulp would still be "felt" in a blonde
     
  7. Supergenious

    Supergenious Disciple (395) May 9, 2011 Michigan

    I did a stout once with habanero. It turned out nice. I added them both in the boil and then again at secondary. I’d have to check my notes for quantity. I cut them in two, used seeds and all for boil. Then made a tincture with vodka and added to taste in the keg. The heat wasn’t overpowering, just with nice burn in the aftertaste.
     
  8. FeDUBBELFIST

    FeDUBBELFIST Meyvn (1,085) Oct 31, 2009 Pennsylvania

    Did a habanero kolsch that turned out exactly the way I wanted it, which was fresh habanero flavor with just above mild heat gain towards the back end of the palate.

    I used a flask and boiled 8-12 oz of water, de-seeded and de-veigned 3 habaneros, added them to the boiling water, took it off heat and shook to get contact with all sides of the flesh. Cooled and added the water portion only to the beer.

    Not sure the boiling part was necessary fron a sanitization standpoint, just a cautionary measure and it worked for my purposes. Next time I will add the habaneros to the end of the boil for ease, but this method worked for adding at kegging.

    Keep in mind this was only for a 5% beer and no fruit was involved.
     
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  9. GormBrewhouse

    GormBrewhouse Disciple (347) Jun 24, 2015 Vermont

    Made a blue heat stout with habanyero added 1 whole fresh hab last 10 minutes of the boil with a few thin puncture marks in it. Fished it out afterwards. Nice brew. No experience with mangos
     
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  10. jbakajust1

    jbakajust1 Moderator (1,277) Aug 25, 2009 Oregon
    Premium Member Beer Trader

    I've played with both quite a bit. Couple things... what yeast are you using? I have found that biotranformative yeasts will strip the heat out. Cal Ale will let the heat and flavor shine, but London III, West Yorkshire, Brett, will soften it much like it does with IBUs. Mango is a very fragile fruit and needs a lot to get the flavor to come across, especially if the sugars are being fermented. Use Alfonso Mangos for the biggest punch of flavor, at least 1#/gal. 2 Habs in a 5 gallon for a couple days should be good - I treat mine like a dry hop, suspend inside keg, shake, sample, pull when it is where you want it.
     
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  11. Naugled

    Naugled Defender (635) Sep 25, 2007 New York

    No advice for mangoes or amounts or timing, but my wife does use a lot of habaneros.

    We found what brings out the tropical fruit flavors of the habaneros and reduces the heat is how they are prepared. If you cut them open and remove all of the seeds and webbing, and then roast them quickly it removes much of the heat and brings out the sweetness and flavors.

    But I've never tried them in a beer yet. Ever since drinking Cave Creek Chili beer years ago I've never been a fan.
     
  12. epk

    epk Initiate (151) Jun 10, 2008 New Jersey

    Second that, mangos are a pain to cut up. Having them all ready to go is not a bad idea. We did it once years ago and then we started using a mango extract for a PA we brewed each year. If you did go extract, as usual, go in with a light hand.
     
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  13. MrOH

    MrOH Crusader (795) Jul 5, 2010 Maryland

    If you use pretty much the same technique for cutting a mango as you would an avocado, its not so hard
     
  14. GreenKrusty101

    GreenKrusty101 Crusader (747) Dec 4, 2008 Nevada

    Chiles and almost any other sweet fruit pair well...maybe use both in a secondary to keep from destroying all the fruit flavor and flaming the capsicum. :slight_smile:
     
  15. Eggman20

    Eggman20 Initiate (141) Feb 14, 2017 Minnesota

    I've done a blond with fresh mango frozen with 1lb/gallon. It was very tasty but the mangos were a pain to work with. Will try frozen next time and adding habanero sounds like an excellent idea.
     
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  16. EvenMoreJesus

    EvenMoreJesus Savant (915) Jun 8, 2017 Pennsylvania
    Premium Member

    As always, this stuff is killer and easy to use:

    [​IMG]
     
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  17. GreenKrusty101

    GreenKrusty101 Crusader (747) Dec 4, 2008 Nevada

    Wouldn't it be great though, if you could get the concentrate before they reconstituted it?
     
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  18. EvenMoreJesus

    EvenMoreJesus Savant (915) Jun 8, 2017 Pennsylvania
    Premium Member

    Absolutely. I always liked using white or red grape juice concentrate for projects. Super easy stuff.
     
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  19. MrOH

    MrOH Crusader (795) Jul 5, 2010 Maryland

    Goya has frozen concentrates, but you may need to live in an area with a decent Latino population for it to be available.
     
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  20. VikeMan

    VikeMan Meyvn (1,408) Jul 12, 2009 Pennsylvania
    Beer Trader

    Thanks for all the advice. When I brew this, I'll follow up. In the meantime, I may be experimenting with these two ingredients in a non-malt based beverage, so will probably learn something there too that will help me dial in the amounts for the Blonde Ale.
     
  21. riptorn

    riptorn Initiate (134) Apr 26, 2018 North Carolina

    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.