I was going to take my new brew keg on her maiden voyage with a nice, easy drinking wheat beer when a coworker mentioned he was making mango wine and I thought “Hmmm. How about a mango wheat?”.

So that’s what I’m doing. Here’s the specs

4# Pale Malt 2 row
3# Wheat Malt
1/2# Crystal 10L

1/4 oz. Simcoe @ 60 minutes
1/4 oz. Simcoe @ 5 minutes

WYeast 3068 (Weihenstephan Weizen)

5# mangoes, sliced, smushed and frozen to be added to secondary for 7 days.

I plan on doing a decoction for this one since it will be a little low on the gravity and I want to ensure that (a) I increase my efficiency to ensure I don’t make piss colored water and (b) to add a little caramelization to the brew to really bring out the ‘wheattieness’. I’ve never done a decoction before, so this will be a first, but I’m not that worried about it. Mostly because worry is the #1 killer of good homebrew.

As always, there will be a follow-up post, hopefully with pictures.