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General Category => Beer Recipes => Topic started by: fmader on March 10, 2014, 12:10:23 AM

Title: Habanero/Mango Pale Ale
Post by: fmader on March 10, 2014, 12:10:23 AM
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.

Ready, set, criticize!
Title: Re: Habanero/Mango Pale Ale
Post by: tschmidlin on March 10, 2014, 02:09:56 AM
My only criticism is that you probably will not bring me one.
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on March 10, 2014, 02:10:49 AM
My only criticism is that you probably will not bring me one.

Washington is a long haul for me  :P
Title: Re: Habanero/Mango Pale Ale
Post by: tschmidlin on March 10, 2014, 02:16:44 AM
My only criticism is that you probably will not bring me one.

Washington is a long haul for me  :P
Grand Rapids?
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on March 10, 2014, 02:36:09 AM
My only criticism is that you probably will not bring me one.

Washington is a long haul for me  :P
Grand Rapids?

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.
Title: Re: Habanero/Mango Pale Ale
Post by: a10t2 on March 10, 2014, 03:36:57 AM
http://seanterrill.com/wp-content/uploads/2012/10/Mango-Habanero-IPA.pdf

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.
Title: Re: Habanero/Mango Pale Ale
Post by: hopfenundmalz on March 10, 2014, 03:54:44 AM
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/
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on March 10, 2014, 10:52:42 AM
http://seanterrill.com/wp-content/uploads/2012/10/Mango-Habanero-IPA.pdf

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.

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.
Title: Re: Habanero/Mango Pale Ale
Post by: hopfenundmalz on March 10, 2014, 11:58:38 AM
http://seanterrill.com/wp-content/uploads/2012/10/Mango-Habanero-IPA.pdf

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.

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.
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on March 10, 2014, 12:44:47 PM
http://seanterrill.com/wp-content/uploads/2012/10/Mango-Habanero-IPA.pdf

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.

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.
Title: Re: Habanero/Mango Pale Ale
Post by: pepperford on March 11, 2014, 12:52:44 AM
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.
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on March 13, 2014, 05:07:05 PM
Ok guys... Here is the first draft of a recipe...

Batch = 5.5 gal
OG = 1.060

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
Title: Re: Habanero/Mango Pale Ale
Post by: goschman on March 13, 2014, 06:29:04 PM
Love it! Please keep us posted on how it turns out. I was thinking about using habs in a blonde ale with similar goals.
Title: Re: Habanero/Mango Pale Ale
Post by: HoosierBrew on March 13, 2014, 06:31:56 PM
Sounds good !  I'll be curious to see how it comes out. The Citra will complement the mango for sure.
Title: Re: Habanero/Mango Pale Ale
Post by: goschman on March 26, 2014, 06:41:32 PM
Have you brewed this yet? I assume it's not done but would really like to hear the outcome. Don't forget to update...
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on March 26, 2014, 07:13:29 PM
Have you brewed this yet? I assume it's not done but would really like to hear the outcome. Don't forget to update...

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)
Title: Re: Habanero/Mango Pale Ale
Post by: goschman on March 26, 2014, 07:31:23 PM
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.
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on March 26, 2014, 08:24:35 PM
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.

I would suspend it in it's own bag. That way you can pull it out once you reach your desired heat.
Title: Re: Habanero/Mango Pale Ale
Post by: goschman on March 26, 2014, 08:32:41 PM
Yeah that is probably the best plan however it is hard for me to make any hard judgements from incomplete beers. I appreciate the advice!
Title: Re: Habanero/Mango Pale Ale
Post by: euge on March 26, 2014, 08:48:12 PM
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.

I think the heat fades like hops do though.
Title: Re: Habanero/Mango Pale Ale
Post by: goschman on April 21, 2014, 08:39:41 PM
Just finished up my attempt at a Habanero/Pineapple Wit that I will eventually dry hop with Citra. I seeded, deveined, and finely diced one habanero and added to the boil with 5 minutes remaining. It was not detectable in the hydrometer sample I took. I will taste again before dry hopping and decide if I should add some more post fermentation.
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on April 21, 2014, 09:04:37 PM
Just finished up my attempt at a Habanero/Pineapple Wit that I will eventually dry hop with Citra. I seeded, deveined, and finely diced one habanero and added to the boil with 5 minutes remaining. It was not detectable in the hydrometer sample I took. I will taste again before dry hopping and decide if I should add some more post fermentation.

Good to know
Title: Re: Habanero/Mango Pale Ale
Post by: euge on April 21, 2014, 10:13:14 PM
Sounds like one wasn't enough. That's good to know. Also, I'm starting to think that the "heat" fades quickly over a year's time. And perhaps intensity/stability might come from adding to secondary instead?
Title: Re: Habanero/Mango Pale Ale
Post by: goschman on April 21, 2014, 10:18:58 PM
Yeah my fear has always been going overboard. To be honest, I tasted a small piece of the hab about an hour prior to taking the sample. The heat may have still be lingering a bit so it is hard to say if it was really undetectable in the sample. I took one big drink at the end and thought it might be there but I am not sure. I will try to remember to update after tasting again and whether choosing to add more or not.
Title: Re: Habanero/Mango Pale Ale
Post by: HoosierBrew on April 21, 2014, 10:21:09 PM
Or in a nylon bag in the keg ? It's my favorite way of adding coffee beans, vanilla beans, etc.. Blatz's method of using teflon tape to tie to the bag is awesome - no worries about getting a seal like when using fishing line. I just like being able to sample and pull the flavoring when it gets exactly where I want it, flavor wise.
Title: Re: Habanero/Mango Pale Ale
Post by: golfgod04 on May 10, 2016, 04:16:07 AM
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.

Ready, set, criticize!


how did you sanitize the mangoes ?
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on May 10, 2016, 09:30:50 AM
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.

Ready, set, criticize!


how did you sanitize the mangoes ?

Soooo I still haven't brewed this. But I don't sanitize fruit when I add it to beer. I wash it well. Peel, pit, and cut to size, freeze, thaw, if I puree, I puree... Then add it to the secondary. You're pretty safe once primary fermentation is complete.
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on May 10, 2016, 11:06:50 AM
I also saw that you started another thread about a similar beer. I've actually redesigned this recipe a bit about a month ago. It is on my line up to get brewed... Hopefully next, but I have a big project building a deck onto my house right now, so it still might be a month or so. Here's the recipe...

Batch = 11
OG = 1.060
60 minute mash @ 150 Target pH of 5.4
Mash Water = 10.5
   Gypsum – 7.4g
   Calcium Chloride – 5.0g
   Epsom Salt – 2.6g
Sparge Water = 6
   Gypsum – 4.2g
   Calcium Chloride – 2.9g
   Epsom Salt – 1.5g
Total Water = 16.5
1 gallon of boil off and 1.5 gallons of mash/hop loss accounted for

85% Pale Two Row – 20 lb 8 oz
10% Munich – 2 lb 10 oz
5% Caramel/Crystal 60L – 1 lb 5 oz

60 minute – 1 oz Warrior
5 minute – 2 deveined and deseeded sliced habanero (bagged and allowed to steep through hop stand)
0 minute – 5 oz Citra (Chill to 175 and whirlpool for 30 minutes)
Dry Hop – 2.5 oz Citra in each keg

WLP 001 Cali Ale

Rack onto 7.5 pounds of cubed mangos (bag in paint strainer bag) for each secondary bucket.

Add habanero to keg to taste. Pull when desired heat is present.


Title: Re: Habanero/Mango Pale Ale
Post by: golfgod04 on May 10, 2016, 02:11:05 PM
I was worried about sanitizing the fruit and habanero before adding it to the secondary.  What I plan to do then is cut up a habanero and let it sit in vodka for an hour.  then put it in the secondary.  With the mangoes, I was going to cube them up, put them in the freezer for at least a day.  Then , using a juicer on the cubes to get the juice.  Then add the juice to the secondary. rack the beer ontop of the juice.  Then added the habanero 3 days or so before bottling
Title: Re: Habanero/Mango Pale Ale
Post by: JJeffers09 on May 12, 2016, 10:40:18 AM
I was worried about sanitizing the fruit and habanero before adding it to the secondary.  What I plan to do then is cut up a habanero and let it sit in vodka for an hour.  then put it in the secondary. With the mangoes, I was going to cube them up, put them in the freezer for at least a day.  Then , using a juicer on the cubes to get the juice.  Then add the juice to the secondary. rack the beer ontop of the juice.  Then added the habanero 3 days or so before bottling

why not make your juice, boil for sanitation, then cool covered and add the juice to your secondary?  Seems to me you are getting further from being sanitary while complicating your day.  Not that your day matters much to me, but that's not going to get you a sanitary juice in the end.
Title: Re: Habanero/Mango Pale Ale
Post by: erockrph on May 12, 2016, 11:35:28 AM
I was worried about sanitizing the fruit and habanero before adding it to the secondary.  What I plan to do then is cut up a habanero and let it sit in vodka for an hour.  then put it in the secondary. With the mangoes, I was going to cube them up, put them in the freezer for at least a day.  Then , using a juicer on the cubes to get the juice.  Then add the juice to the secondary. rack the beer ontop of the juice.  Then added the habanero 3 days or so before bottling

why not make your juice, boil for sanitation, then cool covered and add the juice to your secondary?  Seems to me you are getting further from being sanitary while complicating your day.  Not that your day matters much to me, but that's not going to get you a sanitary juice in the end.
Boiling juice almost always changes its flavor, and not typically for the better. I'm not sure how much pectin is in mangoes, but it will set a pectin haze as well. I wouldn't want to boil the juice, and I honestly don't think there's a need.
Title: Re: Habanero/Mango Pale Ale
Post by: JJeffers09 on May 12, 2016, 12:00:34 PM
I was worried about sanitizing the fruit and habanero before adding it to the secondary.  What I plan to do then is cut up a habanero and let it sit in vodka for an hour.  then put it in the secondary. With the mangoes, I was going to cube them up, put them in the freezer for at least a day.  Then , using a juicer on the cubes to get the juice.  Then add the juice to the secondary. rack the beer ontop of the juice.  Then added the habanero 3 days or so before bottling

why not make your juice, boil for sanitation, then cool covered and add the juice to your secondary?  Seems to me you are getting further from being sanitary while complicating your day.  Not that your day matters much to me, but that's not going to get you a sanitary juice in the end.
Boiling juice almost always changes its flavor, and not typically for the better. I'm not sure how much pectin is in mangoes, but it will set a pectin haze as well. I wouldn't want to boil the juice, and I honestly don't think there's a need.

Pasteurization is the route to take
160F/6sec
165F/3sec
170F/2sec
175F/0.5sec
180F then immediately cool
or I think you can do something crazy like 135F/30mins which would save him A CRAP LOAD of time vs a day.

Although taking the cubed, frozen, juiced mangos pitched directly into the secondary is better than the negatives of caramelized flavors from his juice? He wasn't proposing a sanitary process of putting mango juice in his hard earned product, why spoil it now, or take the risk?  Nope lets worry about pectin haze... ? I don't get it.
Title: Re: Habanero/Mango Pale Ale
Post by: fmader on May 12, 2016, 12:40:09 PM
I was worried about sanitizing the fruit and habanero before adding it to the secondary.  What I plan to do then is cut up a habanero and let it sit in vodka for an hour.  then put it in the secondary. With the mangoes, I was going to cube them up, put them in the freezer for at least a day.  Then , using a juicer on the cubes to get the juice.  Then add the juice to the secondary. rack the beer ontop of the juice.  Then added the habanero 3 days or so before bottling

why not make your juice, boil for sanitation, then cool covered and add the juice to your secondary?  Seems to me you are getting further from being sanitary while complicating your day.  Not that your day matters much to me, but that's not going to get you a sanitary juice in the end.
Boiling juice almost always changes its flavor, and not typically for the better. I'm not sure how much pectin is in mangoes, but it will set a pectin haze as well. I wouldn't want to boil the juice, and I honestly don't think there's a need.

Pasteurization is the route to take
160F/6sec
165F/3sec
170F/2sec
175F/0.5sec
180F then immediately cool
or I think you can do something crazy like 135F/30mins which would save him A CRAP LOAD of time vs a day.

Although taking the cubed, frozen, juiced mangos pitched directly into the secondary is better than the negatives of caramelized flavors from his juice? He wasn't proposing a sanitary process of putting mango juice in his hard earned product, why spoil it now, or take the risk?  Nope lets worry about pectin haze... ? I don't get it.

There's really no need to sanitize the fruit when adding it to the secondary. Your pH is low enough and alcohol content is present that you don't need to worry about bacterial growth. I'm pretty sure that pasteurizing fruit isn't going to shorten a brew day at all. I toss the fruit into a paint strainer bag, tie it off, and call it a day. No need for all of that other extra non-sense. I freeze and thaw the fruit, not for sanitary reasons, but to break up the fruit membranes. If you're going to juice it, I'm not sure that I'd even freeze and thaw. If you are to just add cubed fruit, make sure that you put it in some sort of strainer bag and save yourself a headache.

I'd be concerned about changing the flavor profile of the fruit too when heating it up. I'd be afraid that it would get caramelized to some extent.
Title: Re: Habanero/Mango Pale Ale
Post by: erockrph on May 12, 2016, 01:31:57 PM
There's really no need to sanitize the fruit when adding it to the secondary. Your pH is low enough and alcohol content is present that you don't need to worry about bacterial growth. I'm pretty sure that pasteurizing fruit isn't going to shorten a brew day at all. I toss the fruit into a paint strainer bag, tie it off, and call it a day. No need for all of that other extra non-sense. I freeze and thaw the fruit, not for sanitary reasons, but to break up the fruit membranes. If you're going to juice it, I'm not sure that I'd even freeze and thaw. If you are to just add cubed fruit, make sure that you put it in some sort of strainer bag and save yourself a headache.

I'd be concerned about changing the flavor profile of the fruit too when heating it up. I'd be afraid that it would get caramelized to some extent.
+1 to all of this.
Title: Re: Habanero/Mango Pale Ale
Post by: JJeffers09 on May 12, 2016, 02:17:51 PM
Is this because fungi, mold, and bacteria have never spoiled a batch in a secondary?(**Edit like gushers)  As long as you get the right pH and yeast creates ethanol you are not to worry, nothing will go wrong...