Saison Recipe - 3 - Mango Mandacca Saison

Recipe Info

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3 - Mango Mandacca Saison

by on
All Grain
5 Gallon(s)
5.5 Gallon(s)
15 min
70%
(Scaled based on master recipe to provide unique tasting notes) Split batch #3 from 2 Gallons master, 3 Gallons 2nd runnings Add first wave of dry hops at peak krausen (biotransformation) and other wave 3-5 days before bottling Table sugar fermentable in the form of mango puree/chunks to better estimate ABV consider only adding spice tincture to 1/2 of the bottles

This recipe was cloned from Master Mandacca Saison.

Fermentables

% lb fermentable ppg   L   usage  
63% 3.8095 Pilsner - BE 36
Mash
16% 0.9524 Munich - Dark 20L - US 35
20°
Mash
10% 0.5952 Rye - DE 38
Mash
6% 0.38 Table Sugar - Sucrose - US 46
Late
6% 0.34 Table Sugar - Sucrose - US 46
Late
6.0771 lb

Hops

oz variety type usage time AA   IBU  
0.194 Azacca Pellet Boil 60 minutes 15.0 13.2
0.25 Azacca Pellet Dry Hop 10 days 15.0 0.0
0.5 Mandarina Bavaria Pellet Dry Hop 10 days 9.9 0.0
0.25 Azacca Pellet Dry Hop 4 days 15.0 0.0
0.5 Mandarina Bavaria Pellet Dry Hop 4 days 9.9 0.0
0.27 Azacca Pellet Boil 20 minutes 15.0 11.1
1.964 oz IBUs calculated using the Brewgr formula

Yeast

name attenuation  
White Labs French Saison Ale WLP590 90%
 

Other Stuff

amount unit name usage
0.25 tsp White Pepper (in tincture) Bottle
0.5 oz Orange zest (in tincture) Bottle
3 lb Mango Puree/Chunks Primary
1 lb Pineapple chunks Boil
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. 5.5oz table sugar for 2.8Vol at 78 deg
  2. 8.7oz table sugar for 4vol at 78 deg

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

3 - Mango Mandacca Saison
Saison
5.00 Gallons Liters
5.50 Gallons Liters  @  15  min
1.034
1.003
4.9° SRM
70%
24.3 IBU (brewgr)
0.72
3.9% ABV
107 per 12oz
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