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

This is our White Tank Wheat packed with fresh mango concentrate, fuller, fruiter, body with a smooth finish.

Heat 3.5 - 4.0 gallons of mash water to about 165°F (to reach a mash temperature of 150–152°F when grains are added).

Heat Strike Water

Add the crushed pilsner, wheat malt, and flaked oats to the mash tun and pour in the strike water. Stir thoroughly to eliminate dry clumps and hold temperature at 150–152°F for 60 minutes to convert starches to sugars and develop a smooth, full body.

Mash In

Raise the mash temperature to 168–170°F for 10 minutes to improve lautering.

Mash Out

Sparge with approximately 2 gallons of 170°F water until you collect about 5.5–6.0 gallons of wort in the kettle (adjust to your system losses).

Sparge

Bring the collected wort to a vigorous boil. Monitor carefully to avoid boil overs.

Bring to Boil

At the start of the 60-minute boil, add 0.5 oz Hallertauer (or Saaz) hops to provide a gentle, floral-bittering profile. This beer should be low-bitterness to highlight the wheat and mango — target ~10–12 IBU.

Bittering Addition

With 10–15 minutes left in the boil add 1 tsp Irish Moss or a Whirlfloc tablet to help protein breakouts and improve clarity (optional for a wheat beer; use if you prefer a cleaner finish).

Clarifier

At the end of the boil, cool the wort quickly to yeast-pitching temperature (66–70°F for wheat ale yeast) using a wort chiller or ice bath.

Cool Wort

Transfer cooled wort to a sanitized primary fermenter, topping up with water if needed to reach 5 gallons. Aerate well by shaking, splashing, or using an oxygenation system to provide oxygen for the yeast.

Transfer & Aerate

Pitch the chosen wheat ale yeast at 66–70°F. Ferment at a stable temperature in that range to encourage a clean, slightly fruity yeast character. Primary fermentation should be active within 12–48 hours.

Pitch Yeast

Allow primary fermentation to proceed for 5–7 days until vigorous activity slows. Gravity should drop significantly; final gravity target depends on equipment but expect a fuller body than a standard wheat due to mango concentrate.

Primary Fermentation

When primary fermentation is mostly complete (about 3–5 points from final gravity, typically days 5–7) or move to secondary, sanitize all equipment and add 24 oz of 100% mango concentrate directly to the fermenter. If using pasteurized concentrate, pour directly; if unpasteurized, consider pasteurizing in a sealed jar (heat to 160°F for 10 minutes) to avoid contamination. Gently mix to incorporate without introducing oxygen.

Mango Addition - Timing & Method

Allow the beer to condition on the mango for 4–7 days at fermentation temperature so the fruit character melds with the beer. Taste periodically to avoid over-fruiting; you want a fuller, fruit-forward mango aroma and flavor but a smooth finish.

Secondary Conditioning

If kegging, transfer to a sanitized keg and carbonate to ~2.5–2.7 volumes CO2 for a wheat-style, slightly effervescent finish. If bottling, dissolve 3 oz corn sugar in 8 oz boiling water, cool, and add to the bottling bucket, then transfer beer on top and gently mix to distribute priming sugar evenly.

Prepare for Bottling or Kegging

Bottle and cap. Condition bottles at room temperature for 10–14 days, then chill and carbonate check. If kegging, force-carbonate or set up for natural carbonation as desired.

Bottle or Keg

Cold condition the finished beer for at least 3–7 days to help the mango character smooth and to allow some haze to drop. Serve cold (40–45°F) in a tulip or wheat glass. Expect a fuller-bodied wheat with pronounced mango aroma and flavor and a smooth, fruit-forward finish.

Cold Conditioning & Serve

Pilsner malt

Wheat malt

Oats (flaked)

Dextrose (table sugar) - optional for dryness and higher FG control

Mango concentrate (100% mango, not syrup)

Hallertauer (or Saaz) whole or pellet hops

German wheat ale yeast (e.g., Wyeast 3068/White Labs WLP300) or American wheat yeast

Water

Water (for mash adjustments / sparge)

Irish Moss or Whirlfloc (clarifier) - optional

Corn sugar (dextrose) for priming - if bottling

State 48 Mango Wheat

Make State 48 Mango Wheat Recipe in just 24h . This is our White Tank Wheat packed with fresh mango concentrate, fuller, fruiter, body with a smooth finish.

State 48 Mango Wheat

Descriptors

Tasting Notes

Food Pairings

You might also like