Saison Recipe - Khao Neeo Mamuang Saison

Recipe Info

Recipe Image

Khao Neeo Mamuang Saison

by on
All Grain
8 Liter(s)
10 Liter(s)
60 min
I had a lot of sticky rice and thought was I could do with it. I decided to brew a Saison using the BE-134 yeast. Soak sticky rice for 12 hrs and steam cook for 30minutes with rice 1:2 water ratio. Cool down to 56c or so and mash with malt grains to do a protein rest at 50C for 20-30minutes. Heat water up to 65C do sac rest for 1 Mash out and Vorlauf until clear and then sparge to collect 10 liters of wort. Add Hallertau Blanc as first wort hops then boil for 60 minutes in a pressure cooker. Add yeast nutrient and whirfloc 10 minutes before flame out. Close pressure cooker and let chill normally for 24hrs as a no-chill cube. Open and smell the wort it was fantastic. Pour wort to fermenter and pitch yeast packet. Ferment at 18C for 12 hours and step up 3degrees every 12hrs. after two weeks, add mango puree and toasted coconut flakes and dry hop with galaxy hops.

This recipe was cloned from RICE AND SWEET POTATO GLUTEN FREE BEER.


% kg fermentable ppg   L   usage  
25% 0.5 Maris Otter Pale - UK 38
22% 0.45 Pale Ale - DE 39
8% 0.17 Rye - DE 38
4% 0.08 Special B - BE 30
40% 0.8 Glutinous Rice 38
2 kg


g variety type usage time AA   IBU  
12 hallertau blanc Pellet First Wort 60 minutes 7.0 24.5
5 Galaxy Pellet Flame Out 0 minutes 14.2 0.0
17 g IBUs calculated using the Tinseth formula


name attenuation  
BE-134 90%

Other Stuff

amount unit name usage
0.4 kg Mango Puree fresh or canned added to secondary Secondary
0.3 kg Toasted Coconut Flakes Boil

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Toast coconut flakes 160C for 30 minutes.
  2. Add toasted coconut with Mango after 1 week

Tasting Notes (0)

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Recipe Facts

Khao Neeo Mamuang Saison
8.00 Gallons Liters
10.00 Gallons Liters  @  60  min
11.3° SRM
24.5 IBU (tinseth)
6.9% ABV
195 per 12oz
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