Honey and beer go together extremely well – so well that this is our third honey beer this year. We’ve learned a little something from each batch and continue to work on making them tastier each time. For this beer we decided to take things tropical and use our Flavored Mango Honey. Flavored Mango Honey is our regular raw sage honey with light amounts of natural mango extract mixed in. It’s one of our best selling honeys and a customer favorite with five-star reviews.
The Mango Honey Ale turned out exceptionally well. When pouring it into a glass the first thing noticeable is a good frothy head, crisp carbonation, and a slightly hazy, golden body. It also has a wonderful bouquet of sweet, tropical mango with just a hint of honey. The taste starts with a solid mango flavor that carries through, minimal hop characters and finishes with a subtle, honey-floral flavor.
The Factory, a Long Beach restaurant dedicated to craft beers, recently had a homebrew festival. As you can see in the picture on the right we had our beer in the competition aptly named Capt. Mango and the Honeybees. Our beer was very popular, winning a silver medal in the Fruit Beer category and bronze in Best of Show! The beer festival was a fantastic event, and if you’re in the local area be sure to swing by The Factory for the good food, and craft beer or check out their Facebook page to find more fun events like the homebrew festival.
Mango Honey Bee Ale
Servings: 40 twelve-ounce beers
Active time: 30 minutes
Total time: 2 Hours
- 5 gallons of water
- 6 lbs. wheat liquid malt extract
- 8 oz. Carapils
- 1 lb. Mango Flavored Honey
- 4.8 AAU Vanguard Pellet Hops (60 mins)
- 4.8 AAU Tettnang Pellet Hops (20 mins)
- 4.8 AAU Vanguard Pellet Hops (20 mins)
- 32 oz. Wyeast American Ale Yeast(1056) (I made a yeast starter)
- Bring 3.5 gallons of water to 160°F
- Steep Carapils in a grain bag for 30 minutes.
- Remove Carapils and bring the water to a boil.
- When the water boils, slowly stir in 3 pounds (half) of the wheat liquid malt extract and add 4.8 AAU Vanguard Pellet Hops. Boil the wort for 40 minutes.
- After the mixture has boiled for 40 minutes, slowly stir in the rest of the wheat LME, and add 4.8 AAU Tettnang Pellet Hops and 4.8 AAU Vanguard Pellet Hops. Boil for 20 more minutes.
- After 60 mins flame out and cool the beer quickly.
- Once boil is complete, cool the beer quickly. When cooled to around 70°F, transfer the beer into a fermenter and pitch the yeast.
- Let beer ferment for about four days. On day four, heat honey and one cup of water in a pot, and boil for 10 minutes to kill any bacteria. Cool it and add it to the beer.
- Wait four to ten more days for the gravity to drop, then finally, bottle yourself some delicious Mango Honey Ale.
Homebrewing isn’t difficult, but it does take some equipment and know how. If you’re interested in brewing or learning, look for a local homebrew supply store, or there are plenty of resources online. I detailed the recipe for the Mango Honey Beer on BrewToad.