Posts Tagged ‘mango saison’

Dry Hop: Mango Saison

Sunday, November 18th, 2012

Mango Saison is progressing. I racked it on the mangos in late October. I have tasted it a couple times along the way but nothing fantastic has greated my taste buds or ofactory. As I put more thougt into it, I came to the realization that although I really like to eat mangos, they are very subtle. Time to move this beer forward.

Dry hop!

Mouteka. From the way I get it, Mouteka should lend a lemon, lime, and, potentially, tropical fruits. Exactly what I wanted from the real manogs.

The other thing I noticed with this taste: Wyeast 3711 doesn’t have the same peppery character of WLP566. It might be too early (but past experience doesn’t lead me to believe this) but the Brett character is extrodianarily subdued.

Bottling will be this coming weekend. Hopefully there is enough character there to appreciate. Enjoy!

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Secondary: Mango Saison

Tuesday, October 30th, 2012

peeled mangos to go into mango saison

The time has come for Mango Saison to move from primary to secondary. I have been mulling over adding the mangos to this beer for a long time.

The process I settled on:

  1. Freeze the fruit
  2. Remove the fruit from the freezer when ready to use
  3. Let it sit for a short time before preparing (should be easier to prepare mostly frozen)
  4. Sanitize the peeler, knife, and cutting board
  5. Peel all the Mangos (damn cold on the hands)
  6. Cut the Mangos into small enough chunks to fit into the carboy
  7. Rack the Saison on top of the Mangos
  8. Let it sit

sliced mangos ready for mango saison

Not sure how long I need to let this mixture marinate. At this point I figure to start tasting around the month range, creating a timetable based on aroma/flavor from there.

I remember pitching the Brett with this beer on brew day, thinking that was a mistake. I am on the fence at this point. The aroma of the beer (I forgot to take the gravity) wasn’t quite what I was expecting and, since I didn’t taste it, I have not idea where to set expectations (Right now they aren’t high, which pains me).

I am still planning on dry hopping before I bottle (Motueka based on a lemon-lime, tropical, and spicy description, feel it should add a nice compliment to the Mango and base Saison). Enjoy!

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Brewed: Mango Saison

Monday, September 24th, 2012
first wort hops

First runnings with an ounce of Fuggle

The brew day for Mango Saison has been a long time coming. A little over a month ago, I shared some correspondence I had with Mike Tonsmeire on the topic of a Mango Saison. Since then I have been collecting and freezing Mangos while letting Texas Wedge (rye saison aged on Brett B and C for three months) finish as I wanted to use the Brett from that batch in the upcoming batch.

I made a starter 1.5L starter on Thursday with my original aim of brewing Saturday. That wasn’t to be (hopefully another entry soon). I ended up starting with Bears kickoff on Sunday, brewing and watching the anemic Bears’ offense. Glad I had something to keep me occupied. Saturday afternoon, when I bottled the aforementioned Texas Wedge, I added the Brett to the starter. I really don’t know if that was a good idea. I didn’t have a sanitized container for the yeast and I figured the sugars would liven up the Brett. It seemed right, why not.

The brew day was lengthened by a 75 minute mash and 90 minute boil. The longer mash is to help convert since Saison’s are usually at the lower end of mash temps (150 is usually about tops) while the longer boil is to help with DMS (think I have that right). More directly: it is what I learned.

General Information
Recipe Type: All Grain
Yeast: Wyeast 3711 B. bruxellensis and B. claussenii w/ primary
Yeast Starter: 1.5L
Batch Size (Gallons): 5.50 (5.00 actual)
Original Gravity: 1.051 (1.053 actual)
Final Gravity:
IBU: 24.1
Color: 7.5 SRM
Boiling Time (Minutes): 90
Alcohol by Volume: 5.7%
Primary Fermentation: 30 days @70*F to 78*F
Secondary Fermentation: 2 months @70*F with Brett strains and Mango

Grain Bill:
10.00# Pilsner (German)
0.50# Oats
0.25# Special B

Mash:
Saccharification Rest @ 150*F for 75 minutes.

Hop Bill:
1.00 oz Fuggles (4.5%) @ 60 min
1.00 oz Fuggles (4.5%) first wort hop
1.00 oz Amarillo/Citra dry hop

The plan is to let this beer ferment out, drop on top of five pounds of mangos, and let the Brett go to work for a while. I will be tasting as I go so I really don’t know how long I will let sit. Better yet, I really don’t know if it will turn out all that great. Possibly Citra and/Amarillo will dry hop the beverage (or at least some) before bottling. Enjoy!

Updates:
2012-10-28: Racked on top of five pounds of mangos
2012-11-18: Dry hopped with an ounce of Mouteka

Useless Fact:A skunk can spray its stinky scent more than 10 feet.

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