Monday, September 10, 2012

Mango hefe follow up

After letting the hefeweizen ferment for 2 weeks, I added the puree of 4 mangoes (heated to 160 degrees to pasteurize) and added them to 3 gallons of the hefe.  I let that ferment 2 weeks and then bottled.

The result was, as I expected, a nice beer, but with subtle fruit notes.  The mango hefe in Vegas must have used juice or extract, rather than fermenting the fruit.

The beer is still pretty tasty, although one of the bottles massively foamed up when I opened it, so I need to be careful...