There is a long list of ingredients on my list of Things You Can't Buy In Cumbria - one of them is mango pulp (other things include peanut milkshake, decent lime pickle, date molasses, grape soda or cheap tahini and coconut oil). When I was down in the midlands I picked up a big can of the stuff as mango IPAs seemed to be all the rage a couple of years ago & I wanted to try making one.
Mash - 1 hour 25 mins starting at 68ºC & falling to 63ºC at the end.
2.5Kg pale ale malt
1.5Kg torrefied wheat
0.5Kg acid malt
1 teaspoon MgSO4
1 teaspoon CaSO4
½ teaspoon NaCl
1 tablespoon citric acid
Boil - 45 mins
100g El Dorado hop pellets 25 mins from end
8g Irish Moss 15 mins from end
100g El Dorado hop pellets 10 mins from end
850g of pulped mangoes 10 mins from end
100g El Dorado hop pellets as dry hops
The wort was then cooled using my wort chiller & splashed into fermenter to add some oxygen to it. 20 litres of wort at an OG of 1.050 were collected. US-05 yeast was added directly to the fermenter. The gravity at bottling was 1.024 - this should give an alcohol level of around 3.4% in the final beer.
Bottled after 8 days of primary fermentation.
Verdict at point of bottling: I was surprised at the high gravity, clearly plenty of fruit carbs aren't fermentable - it certainly tastes of mango. The tart acidity from the acid malt doesn't go quite as well with the mango as I thought it may, but it's still early days yet. Murky as heck.