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Mango-Madness

117 calories 9 g 330 ml
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Trialben
Calories: 117 calories (Per 330ml)
Carbs: 9 g (Per 330ml)
Created Friday November 9th 2018
1.039
1.005
4.5%
22.5
6.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.05 57.1%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 14.3%
0.50 kg New Zealand - Vienna Malt0.5 kg Vienna Malt 39.1 3.45 14.3%
0.50 kg New Zealand - Red Back Malt0.5 kg Red Back Malt 35.4 32.99 14.3%
3.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Galaxy10 g Galaxy Hops Pellet 17 Boil 30 min 16.56 16.7%
25 g Eureka25 g Eureka Hops Pellet 18.1 Whirlpool at 80 °C 5 min 5.9 41.7%
25 g Galaxy25 g Galaxy Hops Pellet 17 Dry Hop 3 days 41.7%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 65 °C 40 min
Temperature 71 °C 20 min
5 L Sparge 75 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Delta flock Fining Boil 5 min.
1,000 g Mango Purée Flavor Boil 0 min.
5 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.75 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Leeuwenhoek Saison Yeast Blend WLP564
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
19 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
To achieve above numbers 3G gypsum 4g chloride and 3ml lactic acid 88% for =PH 5.22
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
Strike water volume (equipment estimates 8.79 g | 35.2 qt) 8
Grain absorption losses -0.9
Mash Lauter Tun losses -0.2
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 6.9
Boil off losses -1.5
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 6.1
Hops absorption losses (whirlpool, hop stand) -0
Volume into fermentor 6.1
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Yeast is Leeuwenhoek WLP564 Saison blend yeast.

Used Weyermann Special W instead of Dingermans SPECIAL B.

Added 3 mangoes puréed in thermo temp70c half hour.

Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there.

OmIT the above recipe is as stated above transfer med from previous Mango-lasi Raison.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-26 07:50 UTC