Farmhouse Saison Pepper/Lemon - Beer Recipe - Brewer's Friend

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Farmhouse Saison Pepper/Lemon

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday July 19th 2012
1.050
1.010
5.3%
31.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Wheat7 lb Wheat 38 1.8 32.9%
1.25 lb Rolled Oats1.25 lb Rolled Oats 33 2.2 5.9%
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 61.2%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz cascade1.5 oz cascade Hops Leaf/Whole 7 Boil 90 min 33.3%
1.50 oz Cascade1.5 oz Cascade Hops Leaf/Whole 7 Aroma 5 min 33.3%
1.50 oz Centennial1.5 oz Centennial Hops Leaf/Whole 10 Boil 5 min 33.3%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz black pepper Spice Boil 5 min.
0.50 oz Lemon Zest Spice Boil 5 min.
1 tbsp Whirlfloc Other Boil 15 min.
1 tbsp yeast nutrient Other Boil 5 min.
1 tbsp gelatin Fining Primary 1 min.
0.50 oz Grapefruit zest Herb Boil 5 min.
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Belgian Water Profile Antwerp
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 12 20 69 87 81
This is to treat 20 gallons of water.

chalk - 4 grams
baking soda - 6 grams
gypsum - 6 grams
calcium chloride - 12 grams
epsom salt - 10 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
infusion mash at 157-160 Infusion -- 159 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.42 gal (53.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.42 gal (5.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.3 37.2  
Mash volume with grains 11 44  
Grain absorption losses -2.66 -10.6  
Remaining sparge water volume (equipment estimates 7.03 g | 28.1 qt) 8.61 34.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.42 g | 53.7 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.91 71.6
Equipment Profile Used: System Default
 
Notes

spices are added 5 minutes until flameout directly to the boil

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish.

Total water needed is 20 gallons. Mash strike temp is 9 gallons at 172. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 157 for 75 min.

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  • Last Updated: 2012-07-19 04:15 UTC