Mango Maya Seltzer Beer Recipe | Extract No Profile Selected | Brewer's Friend
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Mango Maya Seltzer

146 calories 7 g 12 oz
Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 3 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 146 calories (Per 12oz)
Carbs: 7 g (Per 12oz)
Created: Tuesday April 26th 2022
Amount Fermentable Cost PPG °L Bill %
5 lb Cane Sugar5 lb Cane Sugar 46 0 100%
5 lbs / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 oz whitelabs seltzermax Water Agt Mash --
3 oz brewers best mango flavoring Water Agt Mash --
2 oz brewers best coconut flavoring Water Agt Mash --
25 each vanilla extract drops Water Agt Mash --
Omega Yeast Labs - Lutra Kveik OYL-071
1 Each
Attenuation (avg):
Optimum Temp:
68 - 95 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 0 Volumes
Target Water Profile
RB Distilled / RO / Purified
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0


FG 1005 for 5.5% really took its time. lagging behind another fruited version i have going but still slow. some suggest may need to look at pH buffer, or possibly add more nutrient.

tonight kegged and flavored and carbed with 2oz brewers best mango 2 oz coconut and 25 droplets of vanilla extract. the mango flavoring really smells and tastes awful - kind of tangy and almost sour, artificialness. it is fairly old as well, but still. anyway next time should consider using real mango, possibly coconut too (but the coconut flavoring was fine).


brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago.

pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving

tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk.

anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation.

on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes.

i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg....

...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight.


initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes.

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  • Public: Yup, Shared
  • Last Updated: 2022-04-26 15:21 UTC
  • Snapshot Created: 2022-04-26 15:13 UTC
  • Link To Parent Recipe
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