Mango-Lasi-Saison - Beer Recipe - Brewer's Friend

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Mango-Lasi-Saison

129 calories 9.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Trialben
Rating:
4.00 (1 Review)

Calories: 129 calories (Per 330ml)
Carbs: 9.6 g (Per 330ml)
Created: Tuesday October 24th 2017
1.043
1.005
5.0%
29.6
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.05 54.1%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 27%
0.50 kg New Zealand - Vienna Malt0.5 kg Vienna Malt 39.1 3.45 13.5%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 5.4%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Eureka10 g Eureka Hops Pellet 18.1 Boil 30 min 19.22 20%
40 g Eureka40 g Eureka Hops Pellet 18.1 Whirlpool at 80 °C 0 min 10.34 80%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Delta flock Fining Boil 10 min.
1,000 g Mango Purée Flavor Boil --
 
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
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
To achieve above numbers 3G gypsum 4g chloride and 3ml lactic acid 88% for =PH 5.22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 65 °C 40 min
23 L Temperature -- 71 °C 20 min
5 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.6 L) 30.6
Mash volume with grains (equipment estimates 34 L) 33
Grain absorption losses -3.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 21
Total: 30.6  
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.

Last Updated and Sharing
 
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  • Last Updated: 2018-03-05 11:01 UTC