Mango & Pink Peppercorn Saison - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Mango & Pink Peppercorn Saison

204 calories 18.5 g 12 oz
brewer logo
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
 
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
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.36 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
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.

Last Updated and Sharing
 
501
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-26 22:03 UTC