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LemonDrop Saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Jim
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)

Created: Thursday June 11th 2015

Original Gravity:

1.052

Final Gravity:

1.004

ABV (standard):

6.3%

IBU (tinseth):

29.3

SRM (mosher):

5.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 65°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
17 lb	German - Pilsner17 lb Pilsner	38	1.6	82.9%
1.50 lb	Invert Sugar1.5 lb Invert Sugar - (late boil kettle addition)	46	1	7.3%
2 lb	Soft White Wheat Berries2 lb Soft White Wheat Berries	26	2	9.8%
20.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	2.7	First Wort	0 min	5.8	26.7%
1.50 oz	Saaz1.5 oz Saaz Hops	Pellet	4.6	Boil	60 min	12.23	20%
4 oz	Lemon Drop4 oz Lemon Drop Hops	Pellet	4.4	Boil	10 min	11.31	53.3%
7.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)	5.8	26.7%
1.50 oz	Saaz (Pellet) 1.4999999965689 oz Saaz (Pellet) Hops	12.23	20%
4 oz	Lemon Drop (Pellet)	11.31	53.3%
7.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	148 °F	75 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

White Labs - Belgian Saison II Yeast WLP566

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 438 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carbonate CO₂ Level: 2.5 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
56	8	16	51	72	74
Mash: 2.6 Gypsum, 2.6 CaCl2, .6 Epsom Boil: 2.2 Gypsum, 2.2 CaCl2, .5 Epsom For 8.13g mash, 6.78g sparge. May need 5+mL of lactic to lower mash pH.
Mash Chemistry and Brewing Water Calculator

Notes

My recipe:

Mash: 8.13 gal
Boil: 6.78 gal

Add inverted sugar syrup in last minute of boil.
Use crushed soft white wheat berries in mash.
Low mash pH (5.4 room temp)
90 minute boil
Ferm: start at 65-70, ramp up to mid 80s.

Last Updated and Sharing

1,337

Views

Brews

Public: Yup, Shared
Last Updated: 2015-07-08 21:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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LemonDrop Saison

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