Office brew: Imperial mango IPA
Friday 08 June 2018
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This is a classic case of combining your greatest loves in the misguided hope that it’ll deliver results. There are a few examples of this in the real world, cauliflower cheese, mint chocolate or even the humble jammie dodger. These culinary scientists should be celebrated and I want to follow in their footsteps and create a fruited IPA so delicious that we scrap this whole Beer52 thing and just start sending cases of this beer every month. This, of course, is my Mango DIPA.
Predicted to be a whopping 7.6%, this imperial mango IPA should be sweet, caramelly, piney and have a very slightly fruity bitterness and incredible body.
When researching hops there is one that stands out as the absolute king of the tropical mango flavour – Azacca. Named after the Haitian god of agriculture, it’s well known for its explosive tropical fruit flavours. It’s a great late/dry-hopping addition, so only 0.25oz goes into the 5 gallon boil, the other 2.75oz will go in later in the whirlpool and for dry-hopping. This should ensure we get a low bitterness to help me reminisce about drinking mango juice on the beach as a youngster or, more recently, straight from a carton in my underwear.
One of my most loved beers is Belching Beaver - Here Comes Mango! However, this also contains pineapple which I’ve heard contains proteins which make it a little difficult to homebrew. From a little more research, I happened across Founder’s Azacca IPA online, which looks exactly what I’m aiming for. They even did a variation with added mango, but it looks to be extremely small batch. This is concerning, but also exciting, maybe it was simply too incredible to unleash on the World?
Citra has strong mango characteristics, so we’ll back up the Azacca with a whole heap (3oz of pellets) in the whirlpool and for dry-hopping. As previously mentioned, some of my favourite beers are single hop citra so it seems a good choice for myself.
Obviously, there’s nothing more mango-y than mango itself, so I cut and squashed five whole mangoes to go in at 50 minutes. This worked out, roughly, at 2.5lb of mango. That’s as heavy as a human head!
For malts, we’ve used caramel malts, pale 2-row as well as flaked oats and white wheat. This should give a nice mouthfeel and beautiful amber colouring to the beer, as well as a solid backbone from which the Azacca can shine.
The yeast, as recommended by Brewstore, is “Hazy Daze WLP4042” which I’m told is the hottest New England yeast on the market and perfect for hop-forward IPAs. In retrospect, maybe a paler malt base would have let the haze come through a bit better, but this should still look incredible.
I made a couple of errors in preparation. Firstly, there is such a thing as too much sanitiser. Coating the entire carboy in highly concentrated sanitiser is unnecessary and could even taint the flavour of the beer. Also, by boiling mango, I’m concerned we’ll lose some of the bright vibrant tropical flavour and turn it more into a “stewed apple”. All my fears are allayed once I get a smell of the Azacca hop, what an absolutely incredible aroma.
This was a fairly straightforward brew thanks to our grainfather and all the assistance from brewstore in Edinburgh. The beer was racked and yeast pitched. Now we wait, and see if this really is one small step for man, and one giant leap for man-go.
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