Lemon Saison #1 - Beer Recipe - Brewer's Friend

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Lemon Saison #1

170 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 4.1 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Source: VK
Rating:
4.67 (3 Reviews)

Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday June 18th 2015
1.052
1.009
5.6%
29.9
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 71.8%
1.25 lb German - Wheat Malt1.25 lb Wheat Malt 37 2 12.8%
0.75 lb Flaked Rye0.75 lb Flaked Rye 36 2.8 7.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.6%
0.50 lb Gambrinus - Munich - 30L0.5 lb Gambrinus - Munich - 30L 30 30 5.1%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz New Zealand Rakau0.5 oz New Zealand Rakau Hops Pellet 11.2 Boil 60 min 25.96 16.7%
0.50 oz Lemon Drop0.5 oz Lemon Drop Hops Pellet 4.7 Boil 10 min 3.95 16.7%
0.50 oz New Zealand Rakau0.5 oz New Zealand Rakau Hops Pellet 11.2 Boil 0 min 16.7%
0.50 oz Lemon Drop0.5 oz Lemon Drop Hops Pellet 4.7 Boil 0 min 16.7%
1 oz Lemon Drop1 oz Lemon Drop Hops Pellet 4.7 Dry Hop 14 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Other Boil 15 min.
1 tsp Yeast nutrient Other Boil 10 min.
8 tbsp Lemon Juice Flavor Boil 5 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 10 tbsp       CO2 Level: 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature -- 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.14 g | 28.6 qt) 5.72 22.9  
Mash volume with grains (equipment estimates 7.92 g | 31.7 qt) 6.5 26  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.68 g | 22.7 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.1 16.4  
Volume into fermentor 4.1 16.4  
Total: 5.72 22.9
Equipment Profile Used: System Default
 
Notes

Brewed 6/21/15. Mashed at 148-151 for ~75mins. It looks dark orange and smells biscuity; I'm thinking 20L Munich would have been much better than the 30L but they were out. Pre-boil gravity 1.050. OG 1.052, 60% efficiency. Missed my 70% target. Just over 4 gallons of wort (kettle holds ~4.25). Ambient fermentation temperature held at ~75 throughout.

+12 days: Added 1oz lemon drop hops. Gravity 1.001

+23 days: Bottled with 10 tbsp table sugar; Going for ~3 volume. 38 beers total..

+36 days: fridged.


Won 1st place at 2015 Denver County Fair in Saison category. Two judges gave it 35/50 and 39/50. One judge thought it leaned towards residual sweetness and was not quite dry enough; the other though it finished dry. Both agreed that the carbonation was a bit much and the bottle did gush a little.

Next time I want to increase aciduated malt to 0.5lb, increase rye to 1 - 1.25lb, replace munich with a touch of midnight wheat for color, and reduce alcohol content slightly. Use less priming sugar.



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  • Last Updated: 2018-02-16 00:11 UTC