Mango-Madness - Beer Recipe - Brewer's Friend

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Mango-Madness

117 calories 9 g 330 ml
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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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 40 min
Temperature -- 71 °C 20 min
5 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.3 L) 30.4
Mash volume with grains (equipment estimates 35.6 L) 32.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 23
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.

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  • Last Updated: 2018-11-26 07:50 UTC