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Mango-Lasi-Saison

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

Original Gravity:

1.043

Final Gravity:

1.005

ABV (standard):

5.0%

IBU (tinseth):

29.6

SRM (morey):

8.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Eureka (Pellet) 50 g Eureka (Pellet) Hops		29.56	100%
50 g / $ 0.00

Mash Guidelines

Amount	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

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

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.

Recipe Photos

Last Updated and Sharing

1,653

Views

Brews

Public: Yup, Shared
Last Updated: 2018-03-05 11:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Beaver Brewer

Discussion about this recipe:

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GFHomebrew • 01/14/2018 at 09:05am

4 of 5

This is a solid beer a must is the yeast i feel this contributes 50% to tgis beverage. The amount of mangoes is debatable as 1st and 2nd brews resulted in similar results.
The Erueka hops also lend to the fruity flavours. Good luck brew it let me know your results.

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