LemonDrop Saison - Beer Recipe - Brewer's Friend

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LemonDrop Saison

167 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Jim
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Thursday June 11th 2015
1.052
1.004
6.3%
29.3
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 38 1.6 82.9%
1.50 lb Invert Sugar1.5 lb Invert Sugar - (late boil kettle addition) 46 1 7.3%
2 lb Soft White Wheat Berries2 lb Soft White Wheat Berries 26 2 9.8%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.7 First Wort 0 min 5.8 26.7%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 4.6 Boil 60 min 12.23 20%
4 oz Lemon Drop4 oz Lemon Drop Hops Pellet 4.4 Boil 10 min 11.31 53.3%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 8 16 51 72 74
Mash: 2.6 Gypsum, 2.6 CaCl2, .6 Epsom
Boil: 2.2 Gypsum, 2.2 CaCl2, .5 Epsom
For 8.13g mash, 6.78g sparge.

May need 5+mL of lactic to lower mash pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.53 gal (58.13 qt). Suggest reducing initial water volume to 11.89 gal (47.56 qt) and adding 2.53 gal (10.13 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume 10.4 41.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.42 g | 57.7 qt) 14.9 59.6  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil volume (equipment estimates 12.48 g | 49.9 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.53 70.1
Equipment Profile Used: System Default
 
Notes

My recipe:

Mash: 8.13 gal
Boil: 6.78 gal

Add inverted sugar syrup in last minute of boil.
Use crushed soft white wheat berries in mash.
Low mash pH (5.4 room temp)
90 minute boil
Ferm: start at 65-70, ramp up to mid 80s.

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  • Last Updated: 2015-07-08 21:15 UTC