Farmhand Lemon Ginger Saison - Beer Recipe - Brewer's Friend

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Farmhand Lemon Ginger Saison

191 calories 12.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.02 gallons
Post Boil Size: 1.25 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Saturday July 8th 2023
1.059
1.005
7.1%
19.8
3.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.34 lb Dingemans - Belgian Pilsner Malt2.3375 lb Belgian Pilsner Malt 37 1.6 100%
2.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Hallertau Hersbrucker6 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.55 50%
6 g Hallertau Hersbrucker6 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 5.27 50%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Lemon peel Flavor Boil 10 min.
3 g Ginger root Flavor Boil 10 min.
0.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
0.30 g Baking Soda Water Agt Mash 1 hr.
1.84 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
6 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
59 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 24 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.25 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Farmhand Lemon Ginger Saison
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.38 qt 151 °F 151 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.06 g | 16.2 qt) 2.56 10.2  
Mash volume with grains (equipment estimates 4.25 g | 17 qt) 2.75 11  
Grain absorption losses -0.29 -1.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 2.02 8.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.25 5  
Volume into fermentor 1.25 5  
Total: 2.56 10.2
Equipment Profile Used: System Default
"Farmhand Lemon Ginger Saison" Belgian Pale Ale beer recipe by Jerry Hansen. BIAB, ABV 7.09%, IBU 19.82, SRM 3.16, Fermentables: (Belgian Pilsner Malt) Hops: (Hallertau Hersbrucker) Other: (Lemon peel, Ginger root, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-07-08 00:10 UTC