2019 BBD Blood Orange Saison Mango Pale
Brewed: 05/04/2019 Kegged: 05/24/2019
 For 2019 Big Brew Day, the SheppyBrew Beer Model really wanted to host a brew session.
We invited our friend "Doc" and our friend "Du" over with their beer equipment. We also invited several non-brewers who were interested in learning about homebrewing (and/or sitting around drinking homebrew and eating barbecue) .
For this event, SheppyBrew decided to do our first 10 gallon batch of beer.
I don't have a 10 gallon fermentor, so I was going to have to ferment in separate vessels anyway. I thought I'd split the batch.
One of the non-brewing friends wanted a Mango beer, so the "other" fermentor became a Mango Pale Ale.
Boom!
When it comes right down to it, I like the Blood Orange Saison more than the Mango Pale Ale. The Saison is exactly what I pictured a Blood Orange Saison should be.
The Mango Pale just tastes too much like mango and not enough like a pale ale. I think it would benefit from finishing hops. Also, less of the mango flavoring.
But both beers are delicious. Both are very drinkable. Yummy.
| 2019 BBD Saison Pale --- Batch 1 |
| Style |
|
Saison |
|
Batch Size |
|
10.00 gal |
| Type |
|
All Grain |
|
Boil Size |
|
12.45 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
90 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.057 SG |
|
Estimated FG |
|
1.005 SG |
| Recipe Bitterness |
|
29.0 IBUs (Rager) |
|
Alcohol by Volume |
|
6.8 % |
| BU : GU |
|
0.506 |
|
|
|
|
| Recipe Color |
|
5.2 SRM |
|
|
|
|
| Measured OG: |
|
1.058 |
|
Measured FG: |
|
1.013 (MPA)
1.002 (BOS) |
| ADF: |
|
78% (MPA)
96% (BOS) |
|
Measured ABV: |
|
5.9 (MPA)
7.4 (BOS) | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 24.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 18 lbs 12.0 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
68.2 % |
| 1 lbs 12.0 oz |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
6.4 % |
| 1 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
4 |
3.6 % |
| 1.000 oz |
Magnum [12.70 %] - Boil 60.0 min |
Hop |
5 |
29.0 IBUs |
| 2.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
6 |
- |
| 1.0 pkg |
French Saison Ale (White Labs #WLP590) |
Yeast |
7 |
- |
| 1.0 pkg |
Nottingham Yeast (Lallemand #-) [23.66 ml] |
Yeast |
8 |
- |
| 2.00 tsp |
Yeast Nutrient (Primary 3.0 days) |
Other |
9 |
- |
| 3 lbs |
Fruit - Blood Orange (0.0 SRM) |
Adjunct |
10 |
10.9 % |
| 3 lbs |
Mango Puree (5.0 SRM) |
Adjunct |
11 |
10.9 % |
| 2.00 oz |
Blood Orange Extract (Bottling 5.0 mins) |
Flavor |
12 |
- |
| 2.00 oz |
Mango Extract (Bottling 5.0 mins) |
Flavor |
13 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 26.88 qt of water at 155.6 F |
145.0 F |
90 min |
Batch sparge with 3 steps
(1.60gal, 5.74gal, 0.97gal) of 168.0 F water
Recipe Notes
From
Denver water, 24g gypsum puts my water profile
at
Ca=113,Mg=8,Na=21,SO4=247,Cl=23,HCO3=104
Make starter a day or two
before brew day.
Brew as directed. Chill to as close to 60F as possible. Rack
into two separate 5 gallon fermentors.
Pitch saison yeast into one. Notinham
into other.
About 1 week into fermentation, add puree. Mango to Pale Ale.
Blood Orange to saison.
Keg or bottle.
Yeast url:
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=199
Optimum Temp range
for yeast: 65 - 77
Brewing Record
| Brew Date: |
|
|
|
Strike Temp: |
|
|
| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.048 SG) |
|
Pre-boil Vol |
|
(12.45 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
|