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Lemondrop Saison

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

Original Gravity:

1.066

Final Gravity:

1.011

ABV (standard):

7.3%

IBU (tinseth):

31.8

SRM (morey):

6.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Horizon (Pellet)	23.55	20%
2 oz	lemondrop (Pellet)	8.2	80%
2.50 oz / $ 0.00

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

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

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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