Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Wheat Ale made with Fresh Mango, and a slightly tart finish. (ABV 4.0)

Heat 3.5 L of brewing water to ~165°F (74°C) to reach a mash temperature of 152°F (67°C) when grain is added.

Heat strike water

Add crushed wheat, pilsner/two-row, flaked wheat and Carapils to the mash tun. Stir to eliminate dry clumps and rest at 152°F (67°C) for 60 minutes. Maintain gentle agitation or wrap mash tun to hold temperature.

Mash-in

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity, then vorlauf and collect first runnings.

Mash-out

Bring collected wort to a vigorous boil. Total boil time: 60 minutes.

Boil

At 60 minutes remaining (start of boil) add 0.5 oz Hallertau. This provides a low bittering profile appropriate for a 4.0% ABV wheat ale. Continue boiling.

Bittering addition (60 min)

With 10 minutes left in the boil, add 0.25 oz Saaz, 1 tsp Whirlfloc (optional), and 0.5 tsp yeast nutrient. Boil remaining 10 minutes.

Flavor / aroma addition (10 min)

After 60-minute boil, rapidly chill wort to ~68°F (20°C) using an immersion or plate chiller. Transfer cooled wort to sanitized fermenter, leaving behind hop/trub solids.

Cool wort

When wort is ~68°F (20°C), aerate thoroughly (shake or use oxygen) and pitch the wheat ale yeast. Ferment at 64–68°F (18–20°C). Expect active fermentation in 24–72 hours.

Pitch yeast

While primary fermentation begins, prepare the mango: peel and dice ripe mangoes, puree in a blender, then pass through a fine sieve or food mill to remove fibrous bits. For 2 lbs of puree, aim for ~28–32 oz finished puree. Pasteurize if preferred by heating to 160°F (71°C) for 10 minutes and cooling quickly to 68°F (20°C) to avoid introducing wild microbes.

Prepare mango puree

After primary fermentation has slowed (typically 4–7 days, when airlock activity diminishes and gravity is near stable), rack beer to a sanitized secondary fermenter and add the cooled mango puree. Gently stir to incorporate, avoiding introducing oxygen. Close fermenter with airlock and allow to condition on fruit for 5–10 days at 64–68°F (18–20°C). Taste after 5 days; extend up to 10 days for stronger fruit character.

Fruit addition (secondary)

During secondary or at packaging, add up to 0.5 tsp lactic acid (or use acidulated malt during mash) to achieve a slightly tart finish. Add small increments (0.1 tsp) and taste; target pH ~3.8–4.3 and a bright but not sour finish.

Add tartness adjustment

When gravity is stable for 3 days and desired flavor is reached, sanitize bottles and bottling equipment. Boil 3.5 oz priming sugar in 12 oz (350 ml) water for 10 minutes, cool, and add to bottling bucket.

Prepare for bottling

Rack beer gently into bottling bucket on top of priming solution, mix gently to distribute without splashing. Fill and cap bottles.

Transfer and bottle

Condition bottles at 68–72°F (20–22°C) for 10–14 days to carbonate. Chill and check carbonation, then refrigerate and enjoy. Target carbonation: moderate (2.4–2.6 volumes CO2).

Condition

This recipe is scaled for a 1.5–2.0 gallon (6–8 L) batch (~4.0% ABV). If scaling to 5 gallons, multiply grain, hops, and mango proportionally. Fresh mango imparts aroma and sweetness; if using frozen puree, pasteurize gently before use. Monitor fermentation closely—fruit can restart fermentation. Sanitation is critical when adding fruit.

Wheat malt (crushed)

Pilsner / Two-row pale malt (crushed)

Flaked wheat

Carapils / Dextrine malt

Hallertau (or Tettnang) - 4% AA

Saaz (or similar noble hop) - 3.5% AA

Wheat ale yeast (California ale or Wyeast 1010 / Safale US-05)

Fresh ripe mango puree (peeled, pureed, strained)

Lactic acid (or acidulated malt) - to adjust tartness

Whirlfloc or Irish moss (optional, for clarity)

Yeast nutrient

Brewing water (adjusted to moderate hardness, chloride:sulfate ~1:1)

Priming sugar (dextrose) for bottling

Mango Cart- Golden Road Brewery, California

Make Mango Cart- Golden Road Brewery, California Recipe in just 168h . Wheat Ale made with Fresh Mango, and a slightly tart finish. (ABV 4.0)

Mango Cart- Golden Road Brewery, California

Descriptors

Tasting Notes

Food Pairings

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