A few weeks ago Sith@Heart and I were in Vegas, and we stopped for dinner and a few beers at the Triple 7 brewery at the Main Street Station casino (downtown, not strip if you are looking for it). Their beers were generally decent, but what really caught our attention was the seasonal - a mango hefeweizen. It was excellent - if you are in Vegas and head to Freemont St. make sure to try it out.
So I am going to try and make one of my own. The Triple 7 was so sweet I think they may have used extract or puree to add to the beer, as opposed to using raw fruit in the fermentation process. I am going to try the raw fruit and see what happens.
First step - the hefeweizen. I opted for a German style:
Steep 5oz Caramunich type 3 (60L) for 30 minutes at 150F. (steep in 1/2 gallon, sparge with 1/2 gallon)
Add 1.5 gallons water. Bring to boil.
Add 6 lbs. liquid wheat malt extract, .8oz Hallertau hop pellets (4.3% AA)
Boil 1 hour.
After boil, cool, add water to make 5.5 gallons.
Pitch Wyeast 3333 German Wheat.
I am going to let that primary ferment for a week or so, then add mango puree to the secondary fermenter and see what happens.