I like Matso’s Mango Beer however I can’t drink a lot of it in one go as it is a little to sweet for that, but I do like it enough to try my hand at brewing my own.

Below is a base recipe to play with, as you can see I am going to put some SAAZ-B into this brew as I think this will work well with the Mango.  I plan to brew two different batches, one I will drop in the mango 10 mins before flame out.  This should allow enough time to kill any nasties in the mango however we run the risk of destroying some of the flavour so the second batch will have the mango pitched in the secondary.  I will either pasteurise the mango at 65 degs for 30 mins before pitching or just throw it in. I am hoping if I decide to just throw it in, there will be enough alcohol in the beer after the primary fermentation to kill any bacteria they may be introduced.  So I am undecided as to which path I should take….

Anyways below is the proposed basic recipe for my beer (minus mango and yeast).  I haven’t picked a yeast yet as I am waiting for my yeast guru at http://www.proculture.com.au/ to suggest one of his fantastic strains.

Base Brew for Experimenting

Selected Style and BJCP Guidelines

0- No Style Chosen

Minimum OG: 0.000 SG Maximum OG: 0.000 SG
Minimum FG: 0.000 SG Maximum FG: 0.000 SG
Minimum IBU: 0 IBU Maximum IBU: 0 IBU
Minimum Color: 0.0 SRM Maximum Color: 0.0 SRM
Recipe Overview
Wort Volume Before Boil: 33.00 l Wort Volume After Boil: 25.00 l
Volume Transferred: 24.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 24.00 l Volume Of Finished Beer: 24.00 l
Expected Pre-Boil Gravity: 1.036 SG Expected OG: 1.047 SG
Expected FG: 1.010 SG Apparent Attenuation: 78.6 %
Expected ABV: 4.9 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 2.7 IBU Expected Color (using Morey): 4.9 SRM
BU:GU ratio: 0.06 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Ingredient Amount % MCU When
German Pilsner Malt 4.500 kg 90.0 % 2.0 In Mash/Steeped
German CaraMunich I 0.250 kg 5.0 % 2.9 In Mash/Steeped
Belgian CaraPilsner Malt 0.250 kg 5.0 % 0.8 In Mash/Steeped
Variety Alpha Amount IBU Form When
NZ B Saaz 7.0 % 10 g 2.7 Loose Whole Hops 10 Min From End
NZ B Saaz 7.0 % 10 g 0.0 Loose Whole Hops In Fermenter
Other Ingredients
Ingredient Amount When

No Yeast Chosen

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted


Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0
Mash Schedule
Mash Type: Full Mash
Schedule Name: Two Step Infusion (50-68C)


Step Type Temperature Duration
Rest at 50 degC 15
Raise by infusion to 68 degC 0
Rest at 68 degC 60
Recipe Notes