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

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Lemon Pepper Basil Saison

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Yeasty Boys Brewing
Rating:
4.00 (1 Review)

Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Wednesday March 1st 2017
1.049
1.010
5.1%
26.7
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 41.7%
10 lb American - Wheat10 lb Wheat 38 1.8 41.7%
4 lb United Kingdom - Pilsen4 lb Pilsen 36 1.8 16.7%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Hallertau Hersbrucker44 g Hallertau Hersbrucker Hops Pellet 6.4 Boil 60 min 18.56 34.1%
2 oz Willamette2 oz Willamette Hops Pellet 6 Boil 10 min 8.13 43.9%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 0 min 22%
4.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Irish Moss Fining Boil 15 min.
2 oz Basil Herb Boil 5 min.
2 each Lemon Zest Flavor Boil 5 min.
20 g Black Peppercorn Spice Boil 5 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.7 Volumes
 
Target Water Profile
userwaterprofile-11628
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 100
Gypsum.......................8g
CaCl..............................10g

Phos. Acid(75%)...........11mL = 5.3 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 qt Infusion -- 162 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.67 gal (50.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.67 gal (2.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 8.4 33.6  
Mash volume with grains 10.32 41.3  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 7.52 g | 30.1 qt) 7.85 31.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.67 g | 50.7 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.25 65
Equipment Profile Used: System Default
 
Notes

1 lemon zest was 11 grams. Pitched yeast at 22° C.

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  • Last Updated: 2018-09-02 08:59 UTC