Mango

The inspiration for this beer comes from the traditional Indian Lassi drink, a sweet or spiced yogurt-based drink, commonly flavoured with fruit such as Mango. Like my other sours, this beer will have wheat and oat additions to add body and fullness. I’ll also be adding some lactose to counteract the sourness add to the body of the beer. For the fruit addition, I’ll be adding about 4kg of pureed mango as well as 1L of mango pulp (or mango nectar if I cant find the pulp). [Read More]

Time for another sour! This time it’s going to be Mango, utilising 3kg of mango puree. The process will be the same kettle sour as my previous ones: - Flaked Oats will be added to give the beer body, mouthfeel and slight sweetness. - Fruit addition will be added during primary/secondary to get a fresher flavour and avoid cooked-flavours. - A mesh bag will be used to catch the fruit particles and make kegging easier. [Read More]

This time around, I decided to go with a Mango IPA since I love mango and wanted to try making a fruit beer. I now have my Brewzilla 3.1 35L setup and a better, larger fermentation fridge. Hopefully this will up the quality of my homebrew and make the process a lot easier. The Mango is added during fermentation with the hops and left for a week or two. Mango IPA [Read More]