So I’ve been kicking around this idea in my head for about a month now, so I figured to put a rough draft down in writing and get some feedback. I’m looking for a noticeable, but not overbearing mango flavor. I also want more of the habanero flavor rather than heat in this beer. Some heats ok, but I don’t want to have to give out a t-shirt every time sombody finishes one lol…
I’m thinking about an OG between 1.055 and 1.060. Maybe a grain bill of 80% two row, 15% Munich, and 5% carapils (for body). This very well could be single hopped with Citra. If not, I’ll use a neutral bittering hop and finish with Citra.
For the habanero, I’ll de-vein and seed probably just one habanero, bag it, and add it to the boil for the last 5 minutes. Then let it steep for a 30 minute hop stand with the 0 minute hops.
After primary fermentation, it’ll get racked onto 5 lbs of fresh mangoes. Once the secondary fermentation is complete, I’ll taste it for habanero flavor. If I feel there needs to be more, I’ll gut a couple more, bag and drop into the secondary until I get the desired taste.
Nope. I really wanted to go this year, but I have way too much going on this year with lots of expenses. I’ll actually be returning from a honeymoon in Vegas the day the NHC starts. I probably missed two great opportunities for me to go with it being in driving distance. Philly and Grand Rapids are about the same distance for me. One of these years I’ll make it to one. I think it’s be cool to meet everyone for one let alone the education.
I’ve brewed this a few times; people can’t get enough of it. No need for actual mango if you’re using a lot of Citra, IME. Just make sure to de-seed/vein the habs.
Speaking of GR and mango habanero beers, Founders made this one that I liked, but it wasn’t for everyone. It had a good mango flavor that then faded and the heat would build to a nice warming level. All gone, unless they make more. http://foundersbrewing.com/backstage-series/mango-magnifico-con-calor-2013/
Very nice looking recipe. I think I want to use actual fruit in mine though. If it was just me drinking this beer, I would consider using a good amount of Citra to achieve the desired mango flavor. However, this will be on tap for a 4th of July party and would be afraid that the masses wouldn’t drink it if it’s too hoppy. I’m don’t worry about the BMC drinkers because there’s never a guarantee with that. But I do what people who drink craft beers who are not a fan of hoppy beers to drink it.
So these BMC drinkers will have no problem with the habanero heat? Chili beers can be more polarizing than hoppy beers.
What ever you decide to brew, good luck. I have been mulling over doing a smoked chili beer. A small brewery about an hour from home does one that really hits the spot with me.
I had a typo… I’m not worrying about BMC drinkers because there’s never a guarantee with them. But for people like my fiancé and aunt who like crafts but aren’t fans of hops.
I would up the mango to 11/2 lbs per gallon, and have extract on hand to adjust. I recently did a beer with mango (almost 2 pounds per gallon). The aroma was pretty good, but the flavor was a bit too subtle, so I added a couple drops of extract per glass.
80% Pale Two Row – 9.75 lb
15% Munich – 2 lb
5% Carapils – 11 oz
60 minute – ½ oz Warrior
15 minute – 1 oz Citra
10 minute – Yeast nutrient and whirlfloc tab
5 minute – 1 deveined and deseeded sliced habanero (bagged and allowed to steep through hop stand)
0 minute – 2 oz Citra (30 minute hop stand)
Dry Hop – 2 oz Citra after secondary fermentation
WLP 001 Cali Ale
Rack onto 7.5 pounds of cubed mangos (bag in paint strainer bag) in secondary bucket
Taste for habanero flavor – potentially add more habaneros to taste
Add dry hops for a week or so after secondary fermentation is complete
This got pushed back. I have three more brews to do for my wedding over the next few weeks then I’m shutting down the brewery for two or three months. I’ve decided that I need a break from brewing and spend more time with family and do some fishing when the weather breaks and not worry about planning, recipe, yeast, racking, temp control, and kegging for a bit.
But when I come back, this will be one of the first. I’ll be sure to let you know… Or you can brew it and let me know 8)
Ok cool. I was more curious about the amount of heat from the habanero more than anything. I am planning to do a habanero pineapple wit soon but have not decided on how to add the hab. I am thinking about adding it to the secondary with the fruit.
Added 1 dried chile de arbol per gallon at 5 minutes before flameout. The flavor and heat came through nicely. You might consider a similar approach just for the habs. I added them whole straight into the kettle. Also used bitter orange with it. Phenomenal beer. Mango sounds interesting.
