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Mango & Pink Peppercorn Saison

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

Original Gravity:

1.062

Final Gravity:

1.012

ABV (standard):

6.6%

IBU (tinseth):

26.0

SRM (morey):

8.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	19.42	50%
1 oz	Challenger (Pellet)	6.58	50%
2 oz / $ 0.00

Mash Guidelines

Amount	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	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.

Last Updated and Sharing

501

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Brews

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

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