Superfluous Lemon Pepper Saison - Beer Recipe - Brewer's Friend

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Superfluous Lemon Pepper Saison

172 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
URL: http://proam.beer/bcoem/
Created: Tuesday February 14th 2017
1.053
1.006
6.3%
33.3
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Canadian - Pale 2-Row4.25 lb Pale 2-Row 36 1.75 84%
3 oz American - Carapils (Dextrine Malt)3 oz Carapils (Dextrine Malt) 33 1.8 3.7%
2 oz Belgian - Biscuit2 oz Biscuit 35 23 2.5%
8 oz Turbinado8 oz Turbinado - (late boil kettle addition) 44 10 9.9%
81 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 16.7 40%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 7 Boil 15 min 8.29 20%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 8.29 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.45 each Irish Moss Tablet Fining Boil 15 min.
0.50 each Zest of a lemon Herb Boil 5 min.
0.50 tsp Black Pepper Spice Boil 5 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 124 B cells required
Lalvin Champagne Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 qt 12 qts strike at 159 Infusion -- 148 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.71 6.8  
Mash volume with grains 2.08 8.3  
Grain absorption losses -0.57 -2.3  
Remaining sparge water volume (equipment estimates 3.12 g | 12.5 qt) 3.61 14.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.01 g | 16 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 5.32 21.3
Equipment Profile Used: System Default
 
Notes

75 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation
Add Champagne yeast if fails to attenuate enough

Winner of Strong Belgian Ale category and third in Best of Show at Winnipeg Brew Bombers Pro/Am Oct 2017 (This yeast rocks, especially with a little aging!)



Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2017-10-26 15:47 UTC