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Lemon Farmhouse

Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 3.7 gallons (ending kettle volume)
Pre Boil Size: 4.01 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 94%
Calories: 168 calories (Per 12oz)
Carbs: 12.5 g (Per 12oz)

Created: Wednesday September 18th 2019

Original Gravity:

1.052

Final Gravity:

1.006

ABV (standard):

6.0%

IBU (tinseth):

29.0

SRM (morey):

5.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
68 oz	Deer Creek - Colonial Pilsner68 oz Colonial Pilsner	$ 0.00 / oz $ 0.00	36.3	1.8	60.7%
24 oz	Deer Creek - Pale Spelt24 oz Pale Spelt	$ 0.00 / oz $ 0.00	37.7	3	21.4%
12 oz	Deer Creek - Double Dutch12 oz Double Dutch	$ 0.00 / oz $ 0.00	35.4	20	10.7%
8 oz	Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition)	$ 0.00 / oz $ 0.00	42	0.5	7.1%
112 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Yakima Valley Hops - Magnum0.35 oz Magnum Hops	$ 0.00 / oz $ 0.00	Pellet	14.1	Boil	30 min	19.57	14.9%
0.50 oz	Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops		Pellet	10.1	Boil	10 min	9.45	21.3%
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	$ 0.00 / oz $ 0.00	Pellet	10.1	Boil	0 min		42.6%
0.25 oz	Nelson Sauvin0.25 oz Nelson Sauvin Hops	$ 0.00 / oz $ 0.00	Pellet	10.1	Dry Hop	3 days		10.6%
0.25 oz	Yakima Valley Hops - LUPOMAX Citra0.25 oz LUPOMAX Citra Hops		Lupulin Pellet	18.5	Dry Hop	3 days		10.6%
2.35 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.35 oz	Yakima Valley Hops - Magnum (Pellet)	$ 0.00 / oz $ 0.00	19.57	14.9%
0.50 oz	Yakima Valley Hops - NZ Nelson Sauvin (Pellet)		9.45	21.3%
1.25 oz	Nelson Sauvin (Pellet)	$ 0.00 / oz $ 0.00	0	53.2%
0.25 oz	Yakima Valley Hops - LUPOMAX Citra (Lupulin Pellet)			10.6%
2.35 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.6 gal	BIAB - Single Infusion - No Sparge	Infusion	158 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
5 tbsp	Citric acid	Water Agt	Mash	1 hr.
0.75 tsp	Gypsum	Water Agt	Mash	1 hr.
0.25 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
2 tsp	Lemon Zest	Spice	Boil	0 min.

Yeast

- Lallemand - Farmhouse

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 63 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.98 psi Temp: 40 °F CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	5	45	105	0
Yellow Dry
Mash Chemistry and Brewing Water Calculator

Notes

Citric acid concentration in "Other Ingredients" should be 5%.

Use 1/2lb. lemons for 5-gal of Mash Water (scale up or down as necessary). Remove wax from lemons with hot water and paper towel. Zest lemons and set zest aside. Quarter lemons and add to mash. Remove lemons with spent grain and discard.

Add zest at end of boil.

Pitch yeast cool (64°F - 18°C)
Open ferment at 70°F - 21°C for 3-4 days, watching for signs of slowing activity.
Once fermentation slows, close with airlock and let free rise to ≈ 75°F - 24°C, or slightly above. Stay below 80°F - 27°C.

Leave in fermenter for ≈ 2 weeks, dry hopping with 2-3 days left.

Recipe Photos

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Last Updated: 2024-11-17 20:36 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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