Spring Citrus Citra Saison - Beer Recipe - Brewer's Friend

Spring Citrus Citra Saison

204 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.58 gallons
Post Boil Size: 6.08 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Wednesday August 25th 2021
1.062
1.012
6.6%
26.3
8.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Dingemans - Belgian Pilsner Malt11 lb Belgian Pilsner Malt 37 1.6 75.9%
2.50 lb Weyermann - Vienna Malt2.5 lb Vienna Malt 37 3.5 17.2%
1 lb Weyermann - CaraWheat1 lb CaraWheat 31 45 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Citra0.3 oz Citra Hops Leaf/Whole 11 First Wort 0 min 10.49 14.6%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Boil 15 min 15.77 48.8%
0.75 oz Citra0.75 oz Citra Hops Leaf/Whole 11 Boil 0 min 36.6%
2.05 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.44 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Extra Ingredients:
4 oz. corn sugar added to boil

Approx. 1 liter of fresh-squeezed backyard navel orange juice (14 Brix) added to primary fermenter only after 2 weeks of fermentation. The OJ was pasteurized at 170 F for 20 minutes before adding to fermenter.

"Dry-zested" the beer in secondary for 10 days, using the zest from one lemon, one lime and one grapefruit.

Yeast:
Wyeast 3711 French Saison, two-liter starter

Special Instructions / Notes:
Fermented cool (62 F) ambient for first 3 days, then moved the fermenter indoors and placed on a heat mat for remaining duration

View Count: 1605
Brew Count: 0
Last Updated: 2021-08-25 08:32 UTC

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