[Stonecutter]

I want to make a mango-coconut hefeweizen (somewhat on the strong side, maybe around 6% ABV). I have my grain already, and I have about 3 lbs of freshly chopped mango that I just put in the freezer. I also have 1 liter of pure coconut water. My question is: How can I best incorporate the mangos and coconut water to bring out their flavors in the finished product?

Ingredients:
6.5 lbs Pale Wheat
3 lbs German Pils
2 lbs Munich II
1.5 lbs Vienna

3 lbs fresh mango (now frozen)
1 liter coconut water

Should I use the mango in the mash, the boil, primary fermenter, or secondary fermenter?
Should I use the coconut water in the boil or added directly to the fermenter (primary or secondary)?

I intend to brew tomorrow, so rapid responses would be extremely appreciated!

[blatz]

i'm not too sure on the coconut water, but for the mango, you will get the most out of it by adding to the secondary, IMO.

[pete b]

I have never brewed with coconut water but drink it now and then so I know it has some coconut flavor but is, well, watery. Because the taste isn't very strong my instinct is to add it post primary so not too much flavor and aroma is lost. The problem with that is that it is high in water and low in sugar so it will water down the beer so you'll need to keep that in mind. So now I wonder if you want to add it to the boil. I just have no idea how volatile the flavor and aroma compounds in coconut water are. Sorry that's not very helpful, I'm just thinking out loud because its an interesting ingredient.

[Iliff Ave]

I have never brewed with coconut water but drink it now and then so I know it has some coconut flavor but is, well, watery. Because the taste isn't very strong my instinct is to add it post primary so not too much flavor and aroma is lost. The problem with that is that it is high in water and low in sugar so it will water down the beer so you'll need to keep that in mind. So now I wonder if you want to add it to the boil. I just have no idea how volatile the flavor and aroma compounds in coconut water are. Sorry that's not very helpful, I'm just thinking out loud because its an interesting ingredient.

I was thinking the same thing. Have you considered using flaked coconut added to the fermenter with the mango? I think that coconut water might end up all but undetectable.

[Steve Ruch]

I have never brewed with coconut water but drink it now and then so I know it has some coconut flavor but is, well, watery. Because the taste isn't very strong my instinct is to add it post primary so not too much flavor and aroma is lost. The problem with that is that it is high in water and low in sugar so it will water down the beer so you'll need to keep that in mind. So now I wonder if you want to add it to the boil. I just have no idea how volatile the flavor and aroma compounds in coconut water are. Sorry that's not very helpful, I'm just thinking out loud because its an interesting ingredient.

I was thinking the same thing. Have you considered using flaked coconut added to the fermenter with the mango? I think that coconut water might end up all but undetectable.

I agree. When I brew a coconut wheat I use extra large flakes from Fred Meyer. I've never used mango, but I think very much mango would overpower the coconut.

[erockrph]

If you're planning on using coconut water, I'd adjust your volume and OG to account for the late addition of cocunut water, then add it after high krausen or in secondary.

[norcaljp]

The mango gives off more of a tangy flavor, hard to identify (for me at least) as mango, but it can also be very good in a wheat beer.
One of my buddies just brewed an American Wheat with Mango. He didn't tell anyone what fruit he used, and none of us were even close when we all guessed. I'd still be hard pressed to say it tastes like Mango. But it adds a nice bit of tang almost sour note to the beer. He used the mango in secondary. Froze it for a while, then thawed and blended it before adding it to secondary.


Not sure how coconut would go with it, but it sounds very interesting to me.

[Stonecutter]

I decided to up the ante on the coconut. I'm adding a full gallon of coconut water right to the boil. I've used coconut water in soup before, and its flavor is fairly potent and resilient, even when brought to high temperatures. I'm hoping the smoothness of the coconut flavor will balance well with the tang of the mango. I'm also planning to add the thawed mango to the primary fermenter. It might not maximize the mango contribution, but I've used apples in primary fermentation with success, so I'll see what happens.

Other details of the recipe:
Hops: 1oz Hallertau (2.7% AA) 60 minute-boil
Yeast: Wyeast 3068

[Wort-H.O.G.]

I decided to up the ante on the coconut. I'm adding a full gallon of coconut water right to the boil. I've used coconut water in soup before, and its flavor is fairly potent and resilient, even when brought to high temperatures. I'm hoping the smoothness of the coconut flavor will balance well with the tang of the mango. I'm also planning to add the thawed mango to the primary fermenter. It might not maximize the mango contribution, but I've used apples in primary fermentation with success, so I'll see what happens.

Other details of the recipe:
Hops: 1oz Hallertau (2.7% AA) 60 minute-boil
Yeast: Wyeast 3068

coconut water is probably more subtle that coconut chips. they can be pretty powerful and overwhelming if you don't get the addition just right.