Where'd My ManGo Wheat

Brewed: 11/5/2017 Kegged: 11/20/2017

Around the time of the AHA Learn to Homebrew day, the SheppyBrew Beer Model and I were talking about brewing a beer together.

When I asked her what she would like to brew, her answer was "A Mango Wheat".

Well, when Beer Model speaks, people listen. I put together a Mango Wheat beer recipe.

Actually, I went with the standard base I use for all my fruit wheat beers, the world famous Summer Lovin' Wheat. Mango puree on the secondary.

As you might imagine, the beer in light in flavor, allowing mango fruit flavor to shine through. Delicious and sessionable.

The name of the beer was picked by the Beer Model. Not sure if it has special meaning to her or if she just could only think of one pun. Just for the record, I would have called it "Mango Lovin' Wheat", which isn't nearly as good as her decision.

For more information on the Summer Lovin' series of beers, see Sheppy's Blog: Summer Lovin.

For more about the Mango Wheat, see Sheppy's Blog: Mango Wheat.

Where'd My ManGo Wheat --- Batch 2 (391)

Style	Fruit Beer	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	68.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.051 SG

Estimated FG

1.012 SG

Recipe Bitterness

27.1 IBUs (Rager)

Alcohol by Volume

5.2 %

BU : GU

0.532

Recipe Color

6.2 SRM

Color

Measured OG:

Measured FG:

ADF:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
8.09 gal	Denver, Colorado	Water	1	-	-
4.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
1.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	4	-	-
3 lbs 1.0 oz	Mango Puree (5.0 SRM)	Adjunct	5	22.6 %	0.35 gal
5 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	6	36.9 %	0.39 gal
5 lbs	Wheat Malt, Ger (2.0 SRM)	Grain	7	36.9 %	0.39 gal
8.0 oz	Honey Malt (25.0 SRM)	Grain	8	3.7 %	0.04 gal
0.500 oz	Hallertau Magnum [13.20 %] - Boil 60.0 min	Hop	9	27.1 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	10	-	-
1.0 pkg	SafeAle American Ale (Fermentis #US-05) [25.00 ml]	Yeast	11	-	-
4.00 oz	Mango Extract (Bottling 5.0 mins)	Flavor	12	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 32.37 qt of water at 157.2 F	150.0 F	45 min
Heat	Heat to 156.0 F over 10 min	156.0 F	20 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Modeled after NB Sunshine Wheat: ABV: 4.8%; 14IBU; Target Hops; Malts - Pale, Carapils, Wheat ; OG - 13.4 (1.054) FG - 1.9 (1.008)
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=75,Mg=15,Na=21,SO4=94,Cl=87,HCO3=104
Boil wort adding hops and yeast nutrient as specified.
Cool to as close to 60 degrees as possible to pitch.
Ferment under 65 for a couple of days, then let heat up to about 70. Total fermenation time 2 weeks.
Transfer to secondary on top of the can of mango puree.
Add mango flavoring at kegging time to taste. Start with 1oz and add another .5oz if you think it needs more mango aroma.
Keg and force carbonate. Drink when ready

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.046 SG)	Pre-boil Vol	(6.60 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Click here to see previous recipes

Brewing Notes
4/8/2026 Thinking I'll brew this beer soon. Maybe the next one after Chelsea Dagger.