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how many grams of mango should I use for a mango sour IPA?
ChatGPT said:
ChatGPT
The amount of mango to use in a mango sour IPA depends on the desired level of fruitiness and the size of your batch. Here are some general guidelines:
- For a noticeable but balanced mango flavor: Use about 250–500 grams of mango per 4 liters (1 gallon) of beer. This gives a fruity character without overwhelming the sour and hoppy flavors.
- For a more intense mango flavor: Use about 500–1000 grams per 4 liters (1 gallon). This is ideal if you want the mango to dominate the flavor profile.
Factors to Consider:
- Type of Mango: Fresh mangoes are great, but puréed or frozen mango is often more convenient and consistent. Frozen mango is already broken down and may blend better into the beer.
- Addition Timing: Mango can be added during primary fermentation, secondary fermentation, or at the end of fermentation:
- Primary Fermentation: Subtle mango flavor; yeast will ferment some of the sugars.
- Secondary Fermentation: More prominent mango flavor.
- Post-Fermentation: Adds fresh, bright mango flavor but can increase risk of infection if not handled carefully.
- Pasteurization: If using fresh or frozen mango, pasteurize it (heat to ~70°C for a few minutes) to avoid contamination.
How large is your batch, and how intense do you want the mango flavor to be?
4o
You said:
I want quite noticiable flavor and my batch is 26 liters
ChatGPT said:
ChatGPT
For a 26-liter batch of mango sour IPA, aiming for a noticeable mango flavor, you’ll want to use between 3.25–6.5 kg of mango, depending on how intense you want the fruitiness. Here’s a breakdown:
- Moderate fruitiness:
- Use 3.25–4 kg (around 125–150 grams per liter).
- This provides a balanced, noticeable mango flavor without overpowering the sour and hoppy notes.
- Strong fruitiness:
- Use 5–6.5 kg (around 190–250 grams per liter).
- This creates a bold, prominent mango flavor, great if you want the mango to be the dominant characteristic.
Practical Tips:
- Type of Mango: Go for mango purée or frozen mango chunks. They’re easy to measure and process.
- Sanitization: If using fresh or frozen mango, pasteurize it by gently heating it to ~70°C (160°F) for 10 minutes and then cooling it before adding to your beer.
- Addition Timing: Add mango during secondary fermentation for the best fruit character, as this preserves more of the fresh mango aroma and taste.
Would you like help fine-tuning the recipe or process?
4o
You said:
can you suggest any other fruits that I can use in a sour IPA, which won’t increase the sourness?
ChatGPT said:
ChatGPT
Certainly! Many fruits can complement a sour IPA without significantly increasing the sourness. The key is to choose fruits that are naturally sweet, balanced, or neutral in acidity. Here are some great options:
Tropical Fruits
- Pineapple
- Adds bright, tropical flavors and pairs beautifully with hops.
- Can enhance the fruity profile without overwhelming sourness.
- Guava
- Provides a creamy, tropical sweetness with minimal acidity.
- Blends seamlessly with sour IPAs.
- Passionfruit
- While slightly tart, passionfruit can intensify tropical notes when used in moderation.
- Papaya
- Mild and sweet, papaya offers body and tropical aroma without much acidity.
Stone Fruits
- Peach
- Juicy and sweet, peaches add a delicate fruitiness. Use ripe peaches for better sweetness.
- Apricot
- Offers a sweet, slightly tangy flavor that balances well in sours.
- Nectarine
- Similar to peach but with a slightly firmer and brighter flavor.
Berries
- Raspberry
- Slightly tart but sweet enough to complement sour IPAs when balanced with lactose or other sweeteners.
- Blackberry
- Rich, sweet, and earthy, with a subtle tartness.
Melons
- Watermelon
- Refreshingly sweet and mild. Adds body without tartness.
- Cantaloupe
- Smooth, sweet flavor that pairs well with hops and sour notes.
Citrus Fruits (Careful with Acidity)
- Orange
- Sweet orange varieties like Valencia or Cara Cara add zest and juice without too much acidity.
- Tangerine
- Offers a sweeter, less acidic citrus character.
Tips for Use:
- Sweetness Balance: Fruits like mango, peach, and papaya help mellow sourness because of their natural sweetness.
- Timing: Add fruits during secondary fermentation for a fresh and vibrant flavor.
- Experimentation: Blend fruits (e.g., mango + passionfruit or peach + raspberry) for layered complexity.
Would you like suggestions for specific combinations or quantities for your batch?
4o
You said:
Thank you very much.
ChatGPT said:
ChatGPT
You’re very welcome! 
Best of luck with your mango sour IPA, and feel free to reach out if you need help fine-tuning the recipe or experimenting with other fruits. Happy brewing! 
4o
You said:
How about a pastry sour IPA? What do you think I can add during fermentation to give pastry flavor?
ChatGPT said:
ChatGPT
A pastry sour IPA is a fantastic idea! To achieve the rich, dessert-like flavor characteristic of pastry-style beers, you can use ingredients that contribute sweetness, creamy textures, and bakery-inspired flavors. Here’s a guide to what you can add during fermentation:
Key Ingredients for Pastry Flavors
1. Lactose (Milk Sugar)
- Adds sweetness and creaminess without being fermentable by yeast.
- Use about 250–500 grams per 20 liters for a noticeable sweetness, adjusting based on your batch size and taste.
2. Vanilla Beans or Extract
- Provides a warm, sweet, and aromatic flavor reminiscent of desserts.
- Dosage: Use 1–2 whole vanilla beans (split and scraped) or 5–10 mL of high-quality vanilla extract per 20 liters. Add during secondary fermentation for the best flavor.
3. Cinnamon or Other Spices
- Cinnamon, nutmeg, or allspice can mimic the flavors of baked goods.
- Use sparingly (e.g., 1–2 grams of cinnamon per 20 liters) to avoid overpowering the beer.
4. Coconut
- Toasted coconut gives a creamy, tropical pastry flavor.
- Use 200–500 grams of toasted coconut flakes per 20 liters. Add to the secondary fermentation for about 3–7 days, then rack off to avoid excess oils.
5. Fruits
- Fruits like raspberry, cherry, or peach can emulate pie or tart fillings.
- Use 1–2 kg per 20 liters, depending on the intensity you want.
6. Graham Cracker or Biscuit
- Adds a subtle crust-like flavor. You can steep crushed graham crackers or biscuits in your wort before fermentation, but some brewers use graham cracker flavor extracts during secondary fermentation.
7. Almonds or Hazelnuts
- Nuts can impart a marzipan or praline-like quality.
- Use roasted and crushed nuts (about 200 grams per 20 liters) or nut extracts during secondary fermentation.
8. Maple Syrup or Honey
- Adds a sweet, sticky pastry character.
- Use real maple syrup or pasteurized honey (about 250–500 mL per 20 liters) during secondary fermentation. Be cautious of secondary fermentation reactivating yeast.
9. Cocoa Nibs
- For a chocolatey, brownie-like note.
- Use 200–300 grams of roasted cocoa nibs per 20 liters. Add during secondary fermentation and steep for 5–7 days.
How to Enhance the Creaminess
- Use a high-flocculating yeast to leave some residual sweetness.
- Add flaked oats or wheat in the mash for a fuller body.
- Consider adding marshmallow flavoring or actual marshmallows (though marshmallows can be tricky due to melting sugars and gelatin).
Flavor Pairing Ideas
- Coconut Cream Pie: Coconut + Vanilla + Lactose.
- Peach Cobbler: Peach + Cinnamon + Vanilla + Graham Cracker.
- Chocolate Raspberry Tart: Raspberry + Cocoa Nibs + Vanilla + Lactose.
- Key Lime Pie: Lime Zest + Vanilla + Graham Cracker.
- Banana Bread: Banana Purée + Cinnamon + Vanilla + Almonds.
Would you like help with a specific recipe or ingredient proportions for your pastry sour IPA?
4o
You said:
Thank you. I already brewed and my beer is in fermentation stage. I used Wildbrew Philly Sour as yeast. Can you update your suggestions in this context?
ChatGPT said:
ChatGPT
Memory updated
Using Wildbrew Philly Sour yeast is an excellent choice for a pastry sour IPA—it produces a balanced acidity and leaves residual sweetness, which complements dessert-like flavors beautifully. Here’s how to tailor the additions for this stage:
Updated Suggestions for Post-Fermentation Additions
Since your beer is already fermenting, focus on additions during secondary fermentation to enhance pastry flavors:
1. Lactose (Milk Sugar)
- Why: Adds sweetness and a creamy mouthfeel to balance the acidity of Philly Sour.
- How: Dissolve 250–500 grams in a small amount of water, pasteurize by heating, cool, and add directly to the fermenter.
2. Vanilla Beans or Extract
- Why: Brings a rich, dessert-like aroma and flavor.
- How: Split and scrape 1–2 vanilla beans or add 5–10 mL of high-quality vanilla extract directly into the fermenter. Let it steep for 3–7 days.
3. Cinnamon or Other Spices
- Why: Adds a warm, bakery-like spice note.
- How: Add 1–2 grams of cinnamon sticks (or ground cinnamon in a sanitized bag) for a subtle flavor. Steep for 3–5 days and taste frequently to avoid overpowering.
4. Fruits
- Why: Philly Sour works wonderfully with fruit, as its acidity highlights the sweetness and flavor.
- How: Add 2–5 kg of puréed or pasteurized fruit, depending on the intensity desired (e.g., peach, raspberry, or cherry). Ferment for another 5–7 days.
5. Toasted Coconut
- Why: Adds creaminess and pastry-like richness.
- How: Toast 200–500 grams of unsweetened coconut flakes, sanitize by baking or soaking in vodka, and add during secondary fermentation for 3–7 days.
6. Cocoa Nibs
- Why: Provides a chocolatey, dessert-like quality.
- How: Add 200–300 grams, soaked in vodka for sanitization, to the fermenter for 5–7 days.
7. Graham Cracker or Biscuit Flavor
- Why: Mimics pie crust or baked goods.
- How: Add graham cracker extract or steep crushed graham crackers (in a sanitized bag) during secondary fermentation.
8. Almond or Nut Extracts
- Why: Adds praline or marzipan-like flavors.
- How: Use a few milliliters of almond or hazelnut extract, which can be added directly.
Timing Tips
- Additions like vanilla, spices, coconut, and cocoa nibs should go in for 3–7 days.
- Fruits may require 5–10 days to ferment completely if sugars are still present.
- Taste the beer every 1–2 days during secondary fermentation to avoid over-extraction or unwanted flavors.
Would you like more details on combining flavors or quantities?
4o
You said:
That’ll be wonderful.
ChatGPT said:
ChatGPT
Let’s design some flavor combinations and quantities tailored for a pastry sour IPA brewed with Wildbrew Philly Sour yeast. These combinations will enhance the dessert-like character of your beer while balancing the yeast’s natural tartness.
Flavor Combination Ideas
Each idea includes the primary flavors, approximate quantities for a 26-liter batch, and instructions for adding the ingredients.
1. Coconut Cream Pie
- Ingredients:
- Toasted coconut flakes: 500 g
- Vanilla beans: 2
- Lactose: 500 g
- Instructions:
- Toast the coconut flakes until golden brown, sanitize by baking or soaking in vodka, and add to the fermenter for 5–7 days.
- Split and scrape vanilla beans, add them directly to the fermenter, or soak in vodka for easier extraction.
- Dissolve lactose in water, pasteurize, cool, and add to the fermenter.
- Profile: Creamy, tropical, and subtly sweet.
2. Raspberry Cheesecake
- Ingredients:
- Raspberry purée: 4 kg
- Vanilla extract: 10 mL (or 2 beans)
- Lactose: 500 g
- Graham cracker extract: 10–15 mL
- Instructions:
- Add pasteurized raspberry purée during secondary fermentation. Let ferment for 5–7 days.
- Add vanilla and graham cracker extracts directly into the fermenter.
- Dissolve lactose in water, pasteurize, cool, and add.
- Profile: Sweet, tart, and reminiscent of a creamy raspberry cheesecake.
3. Key Lime Pie
- Ingredients:
- Lime zest: 15–20 limes (zest only)
- Graham cracker extract: 10–15 mL
- Vanilla extract: 5 mL
- Lactose: 500 g
- Instructions:
- Zest limes (avoid the white pith for bitterness), soak in vodka for a few hours, and add the zest and vodka to the fermenter.
- Add graham cracker and vanilla extracts directly.
- Dissolve lactose in water, pasteurize, cool, and add.
- Profile: Tangy, sweet, and creamy, with a hint of pie crust.
4. Chocolate Cherry Tart
- Ingredients:
- Cherry purée: 3–4 kg
- Cocoa nibs: 300 g
- Vanilla extract: 10 mL (or 2 beans)
- Lactose: 500 g
- Instructions:
- Add pasteurized cherry purée to the fermenter and let ferment for 5–7 days.
- Sanitize cocoa nibs by soaking in vodka, then add to the fermenter for 3–5 days.
- Add vanilla extract and lactose as described above.
- Profile: Sweet, chocolatey, and slightly tart.
5. Banana Bread
- Ingredients:
- Banana purée (or ripe bananas): 3–4 kg
- Cinnamon sticks: 2–3
- Vanilla extract: 5 mL
- Almond extract: 5 mL
- Lactose: 500 g
- Instructions:
- Add pasteurized banana purée to the fermenter.
- Add cinnamon sticks and steep for 3–5 days, tasting daily.
- Add almond and vanilla extracts directly to the fermenter.
- Dissolve and add lactose.
- Profile: Sweet, nutty, with warming spices.
Tips for Combining Flavors
- Start small with extracts: Add a few milliliters, then taste and adjust.
- Steeping time matters: Ingredients like coconut, cocoa nibs, and spices can quickly overpower. Taste every 1–2 days during steeping.
- Balance acidity: Philly Sour’s tartness pairs well with sweet and creamy flavors, but adding lactose is key to softening the acidity.
- Layer flavors: Combine fruits and spices for complexity. For example, vanilla and cinnamon enhance fruit-forward profiles.
Would you like me to refine any of these combinations further or explore a specific flavor theme?
4o
You said:
Can you suggest a substitute from Turkey for graham cracker?
ChatGPT said:
ChatGPT
In Turkey, a great substitute for graham crackers would be “Eti Burçak” or similar whole-grain biscuits. They have a slightly sweet and nutty flavor profile that’s quite similar to graham crackers and work perfectly for mimicking the pastry or pie crust flavor in your beer.
How to Use Them:
- Crush or Grind: Break the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Preparation:
- You can steep the crushed biscuits directly in the beer during secondary fermentation using a sanitized mesh bag to minimize sediment.
- Alternatively, make an extract by soaking the crumbs in vodka for a few days, then strain and add the liquid to your fermenter.
- Quantity: Use about 200–300 grams of crushed biscuits for a 26-liter batch.
Flavor Profile:
- Adds a mild sweetness and a biscuity, nutty character that complements dessert-like themes such as cheesecakes or pies.
Would you like tips on how to incorporate them seamlessly into your pastry sour IPA?
4o
You said:
yes I would like that but please try to be as concise as possible.
ChatGPT said:
ChatGPT
Here’s how to use Eti Burçak biscuits in your beer:
- Crush Biscuits: Use 200–300 g for a 26-liter batch.
- Steeping: Place the crumbs in a sanitized mesh bag. Add the bag to the fermenter during secondary fermentation for 3–5 days, tasting daily.
- Alternative Method: Soak the crushed biscuits in vodka for 2–3 days to create an extract. Strain and add the liquid to the fermenter.
- Filter Out Sediment: If steeping directly, cold crash or rack carefully to minimize biscuit residue.
This adds pie crust-like sweetness and nuttiness. Let me know if you’d like more help!
4o
You said:
Thank you very much. It’s always nice to talk to you.
ChatGPT said:
ChatGPT
You’re very welcome! It’s always a pleasure to chat with you as well. Best of luck with your pastry sour IPA—I’m sure it will turn out amazing. Feel free to reach out anytime if you need more tips or just want to share the results. Cheers and happy brewing!
4o
You said:
Cheers!
ChatGPT said:
ChatGPT
Cheers! Enjoy the brewing journey!
