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Passion Fruit Saison

116 calories 8.3 g 330 ml
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.86 liters
Post Boil Size: 21.75 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Trialben
No Chill: 20 minute extended hop boil time
Calories: 116 calories (Per 330ml)
Carbs: 8.3 g (Per 330ml)
Created Tuesday February 7th 2017
1.039
1.004
4.6%
19.6
6.2
5.4
12.22
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gladfield - German Pilsner Malt2.5 kg German Pilsner Malt 2.76 / kg
6.90
37.3 2.03 78.1%
0.20 kg Voyager Craft Malt - Winter Wheat Janz0.2 kg Winter Wheat Janz 5.80 / kg
1.16
38.8 2.54 6.3%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 3.1%
0.40 kg Gladfield - Munich Malt0.4 kg Munich Malt 4.00 / kg
1.60
36.8 7.87 12.5%
3.20 kg / 9.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops 0.08 / g
0.56
Pellet 11 First Wort 60 min 9.05 21.9%
25 g East Kent Goldings25 g East Kent Goldings Hops 0.08 / g
2.00
Pellet 5 Boil 0 min 10.53 78.1%
32 g / 2.56
 
Mash Guidelines
Amount Description Type Temp Time
22.5 L Infusion 65 °C 60 min
Temperature 72 °C 10 min
5 L Sparge 72 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
510 g Passion Fruit Flavor Secondary 0 min.
5 g Delta floc Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.36 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 154 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67.1 5 18 99.2 53.3 11.1
6g calcium sulfate 3G calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Notes

Actual yeast is Mangrove Jacks M27 Belgian Ale yeast wasn't on yeast list.

Pasteurise passion fruit 70c for half hour then add to fermentor once primary fermentation is waining.

Will start yeast off at 26c for 24 hours then let it free rise from there.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2021-08-28 09:34 UTC
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