Grapefuit Saison - Beer Recipe - Brewer's Friend

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Grapefuit Saison

134 calories 7.8 g 330 ml
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Beer Stats
Method: Extract
Style: Saison
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Joe
Calories: 134 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)
Created: Sunday June 9th 2019
1.045
1.002
5.6%
24.6
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.60 kg Dry Malt Extract - Pilsen0.6 kg Dry Malt Extract - Pilsen 42 2 18.9%
1.48 kg Briess - LME Pilsen Light1.48 kg LME Pilsen Light - (late boil kettle addition) 37.6 2 46.5%
0.60 kg Dry Malt Extract - Wheat0.6 kg Dry Malt Extract - Wheat 42 3 18.9%
2.68 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 kg German - Vienna0.5 kg Vienna 37 4 15.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Huell Melon30 g Huell Melon Hops Pellet 5 Boil 30 min 12.93 33%
30 g Lemondrop30 g Lemondrop Hops Pellet 5.2 Boil 10 min 6.35 33%
26 g Lemondrop26 g Lemondrop Hops Pellet 6 Boil 5 min 3.49 28.6%
5 g Galaxy5 g Galaxy Hops Pellet 16.1 Boil 5 min 1.8 5.5%
91 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
1 each Whirlfloc Water Agt Boil 5 min.
2 each Grapefruit Peel, sliced, no pith Flavor Boil 5 min.
1 each Grapefruit Peel, sliced, no pith Flavor Bottling 0 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 198.7 g       Temp: 20 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 22.8 L) 7.7
Mash volume with grains (equipment estimates 22.8 L) 8.1
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 23.1 L) 8
Volume increase from sugar/extract (late additions) 1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 20.8
Going into fermentor 20.8
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 7.7  
Equipment Profile Used: System Default
 
Notes
  • Chill water for fermentor.
  • Heat about 6 L water with minerals and steeping grains in a mesh bag. Once temperature reaches 155 F, turn off heat and hold for 30 minutes. Remove steeping grains.
  • Once almost boiling, add DME.
  • Add boil hops and start boil timers. Add aroma hops as specified.
  • Add LME, yeast nutrient and Whirlfloc, and grapefruit with 5 minutes left.
  • Put about 3 gallons of clean water into sanitized fermenter.
  • Use sanitized funnel to dump boiled wort into fermentor.
  • Top off with clear water.
  • Measure OG.
  • Pitch yeast.
  • Cap with airlock filled with sanitizer, ferment as cold as 64 F or as warm as 80 F, trying to keep it cool during the first three days.
  • Ferment for fourteen days, then add grapefruit zest/juice for one more day.
  • Bottle with 200 g sugar and refrigerate bottles after two weeks.
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  • Public: Yup, Shared
  • Last Updated: 2019-07-04 16:36 UTC