Hey everyone. Somewhat new all grain brewer here and I'm on my first attempt of what will be a Mango Lager. It's a traditional lager that I want to infuse with mango for a fresh summery twist. I tasted something similar at a small brewery in Canton, NC that I loved. I've found much research online on when to add fruit in general but not specific to lagers. I don't want to transfer my lager to a secondary fermentation vessel and add fruit there which is what most of the research online touts as being the best way to add. I know the mango (being added as a puree) will have some fermentable sugars. So my question is when/how do I add it? What experience do you guys have? My options I think:
1) Add to primary vessel once fermentation is 75%+ attenuated and do so before the diacetyl rest at my fermentation of temp of 52 deg F
2) Add to primary vessel after fermentation is complete and after diacetyl rest as I begin to drop temp to lager or I could even add it after I'm down near lagering temps
Any thoughts?
Thanks!
1) Add to primary vessel once fermentation is 75%+ attenuated and do so before the diacetyl rest at my fermentation of temp of 52 deg F
2) Add to primary vessel after fermentation is complete and after diacetyl rest as I begin to drop temp to lager or I could even add it after I'm down near lagering temps
Any thoughts?
Thanks!