Mango & Pink Peppercorn Saison Beer Recipe | All Grain Saison | Brewer's Friend
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Mango & Pink Peppercorn Saison

204 calories 18.5 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday April 26th 2020
1.062
1.012
6.6%
26.0
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 86.3%
0.50 lb German - Vienna0.5 lb Vienna 37 4 3.9%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.9%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 2%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 3.9%
12.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.42 50%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 5 min 6.58 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike 163 °F 145 °F 60 min
4 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz crushed pink peppercorn Spice Boil 5 min.
1 each Whirlfloc Fining Boil 15 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

I like to ramp the fermentation from 65 deg to 75 deg over the course of 4-5 days. I add 3 lbs of organic frozen mangoes (thawed) to the fermentor as primary fermentation begins to slow. Day 4-5. Fermentation may start up again. Let the beer sit on the fruit for about a week then transfer to keg or bottles.

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  • Public: Yup, Shared
  • Last Updated: 2020-04-26 22:03 UTC
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