Mangos

Anyone used them in a sour/funky beer?

Just bought 10 medium-sized ones ’cause they were on sale at the grocery. Figured that I’d let them ripen, peel and chop them, add them to a fermenter, and then rack an existing sour beer onto them.

Any advice?

I’ve never used them, but I eat a lot of them. I mean, a lot. I think a sour beer is the best route. I would also not wait for them to fully ripen... unripe or just starting to ripen might be the way to go. A more intense flavor thanks to that natural acidity. As the mango ripens (and in fact begins to ferment itself), the taste can get a bit syrupy and cloying. I’ll defer to anyone who has used them in beer, but I’m not sure the fully ripe flavor is what you want.

Bought a bunch of dried ones, which will be going into already soured beer (about 1 year old base beer)

Just traded for a Crooked Stave WWBY... havent tried it yet but its a 100% Brett beer with Mango, Turmeric, Honey and Spice ! Looking forward to trying it with some nice Indian food.

Originally posted by Lukaduke
Just traded for a Crooked Stave WWBY... havent tried it yet but its a 100% Brett beer with Mango, Turmeric, Honey and Spice ! Looking forward to trying it with some nice Indian food.

We just brewed a wit beer with amchoor, an Indian spice which is simply dried sour green mango powder. Added at the end of the boil. Has a great sour mango characteristic post fermentation.

Originally posted by Davinci
We just brewed a wit beer with amchoor, an Indian spice which is simply dried sour green mango powder. Added at the end of the boil. Has a great sour mango characteristic post fermentation.

7.5 lbs in a 7bbl batch. I think that comes out around 1.5-2 oz in a 5 gallon batch. Just tossed it right in at 2 minutes. Settled out perfectly in the whirlpool.

Oops. my math was off. Long day at the brewery. More like 2.5-3 oz for a 5 gallon batch.

Originally posted by Davinci
Oops. my math was off. Long day at the brewery. More like 2.5-3 oz for a 5 gallon batch.