Lemondrop Saison - Beer Recipe - Brewer's Friend

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Lemondrop Saison

216 calories 18.4 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mason Wheeler / Northern Brewer
Rating:
5.00 (1 Review)

Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday May 9th 2018
1.066
1.011
7.3%
31.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 66.7%
1.50 lb German - Pale Wheat1.5 lb Pale Wheat 39 1.5 12.5%
1 lb Finland - Munich Malt1 lb Munich Malt 36 7 8.3%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 4.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Horizon0.5 oz Horizon Hops Pellet 12.5 Boil 60 min 23.55 20%
1 oz lemondrop1 oz lemondrop Hops Pellet 6 Boil 10 min 8.2 40%
1 oz lemondrop1 oz lemondrop Hops Pellet 6 Boil 0 min 40%
2.50 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Deer Park Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use Deer Park Spring Water with no water chemistry changes
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Mash -- -- 152 °F 60 min
Sparge -- 170 °F 10 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 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.02 g | 16.1 qt) 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.05 32.2
Equipment Profile Used: System Default
 
Notes

I don't have an amount of Sparge Water as my sparge routine is to add 180 degree water, then sparge until I reach preboil volume of 6.5 gallons in the boil kettle.

Fermentation Schedule: 2 weeks in a single vessel fermenter. Started Fermentation at 64 (f) and ramped up to 68 degrees (f) over the course of the two week fermentation. I would recommend lagering (in the keg) at serving temperature for 2 weeks as the flavor continues to improve over time. this will allow the beer to properly carbonate. Good luck leaving the tap handle alone for the two weeks though.

Added Yeast Nutrient and 1 Whirlfoc tablet with 10 minutes left in the boil.

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  • Last Updated: 2020-02-16 15:28 UTC