Home › Guides › Mango puree per barrel
How Much Mango Puree per Barrel of Beer?
Most breweries start at 15.5 lbs of mango puree per barrel (0.5 lb/gal) for a hazy IPA and go up to 46.5 lbs/BBL (1.5 lb/gal) for a fruited sour. The right rate depends on how much mango you want to taste and how much fermentable sugar you can accept.
Starting rates by style
| Beer style | lbs per BBL | lb per US gal | Gravity added* |
|---|---|---|---|
| Hazy IPA | 15.5 | 0.50 | +0.004 SG (+1.0 °P) |
| Mango wheat / blonde ale | 23.25 | 0.75 | +0.006 SG (+1.5 °P) |
| Fruited sour / gose | 46.5 | 1.50 | +0.012 SG (+3.1 °P) |
| Cider / fruit wine | 62 | 2.00 | +0.016 SG (+4.1 °P) |
*At 17.9 °Bx, the Brix of our reference lot. Use the Brix on your lot's Certificate of Analysis for exact numbers.
At 0.5 lb/gal, mango reads as a supporting note under the hops. At 1.5 lb/gal and above it becomes the main flavor, and the beer picks up noticeable body, color and haze from the pulp.
Boxes to order for common batch sizes
Aarlika puree ships in 44.1 lb aseptic bag-in-box units. Round up to whole boxes.
| Style (rate) | 7 BBL | 15 BBL | 30 BBL |
|---|---|---|---|
| Hazy IPA (15.5 lbs/BBL) | 109 lbs · 3 boxes | 233 lbs · 6 boxes | 465 lbs · 11 boxes |
| Mango wheat (23.25 lbs/BBL) | 163 lbs · 4 boxes | 349 lbs · 8 boxes | 698 lbs · 16 boxes |
| Fruited sour (46.5 lbs/BBL) | 326 lbs · 8 boxes | 698 lbs · 16 boxes | 1,395 lbs · 32 boxes |
| Cider (62 lbs/BBL) | 434 lbs · 10 boxes | 930 lbs · 22 boxes | 1,860 lbs · 43 boxes |
A pallet holds 40 to 46 boxes (1,764 to 2,028 lbs), so a 30 BBL cider uses about one pallet. For any other batch size, the mango dosage calculator works out pounds, boxes and leftover in one step.
How to work it out yourself
- Convert your batch to gallons: BBL × 31.
- Multiply by your rate in lb per gallon. Example: 15 BBL × 31 = 465 gal × 0.5 lb/gal = 232.5 lbs.
- Divide by 44.1 and round up: 232.5 ÷ 44.1 = 5.3, so 6 boxes, with 32 lbs left in the last box.
- Plan for the leftover. Once opened, a bag keeps 72 hours at 32°–40°F, so either round the rate up to use the whole box or schedule a second batch.
Things that change the rate
- Base beer strength. A bitter, high-IBU IPA hides fruit; push toward 0.75 lb/gal if mango needs to come through the hops.
- Fruit sugar. Every 0.5 lb/gal adds about 4 gravity points that the yeast will ferment, raising ABV by roughly 0.5% at full attenuation. Lower your base gravity if you need to hold ABV.
- Yield loss. Pulp settles with the yeast. Expect to lose some beer volume to the extra trub at higher rates, and allow for it when you plan packaging.
- Brix of the lot. Our spec minimum is 16.0 °Bx; the reference lot is 17.9 °Bx. A lower-Brix lot adds slightly less sugar and flavor per pound. See the specifications for every lot limit.
Run a pilot first: split a small batch and dose two rates side by side before committing a full brew. When you are ready to dose, see when to add fruit puree to a hazy IPA, then size the order with the dosage calculator and the 44.1 lb aseptic mango puree.
Quick answers
How much mango puree for a 10 BBL hazy IPA?
155 lbs at 15.5 lbs/BBL, which is 4 boxes of 44.1 lbs with about 21 lbs left over.
How many pounds of puree per gallon of beer?
0.5 lb/gal for a hazy IPA, 0.75 for a mango wheat, 1.5 for a fruited sour and 2.0 for cider.
Does mango puree raise ABV?
Yes. Mango sugar ferments out, adding about 0.5% ABV for every 0.5 lb/gal at a typical lot Brix.