2019 BBD Blood Orange Saison Mango Pale
Brewed: 5/4/2019 Kegged: 5/24/2019
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 had been wanting to do another Blood Orange Saison.
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.
For more about SheppyBrew's Big Brew days ... see Sheppy's Blog: Big Brew Day
| 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 |
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| 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
| 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
| 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
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: | |||||
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| Pre-boil OG | (1.048 SG) | Pre-boil Vol | (12.45 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
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