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Sour Lemon Saison- "Lemon Sass"

Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Thursday January 30th 2020

Abbey trappist single

OG: 1.049 FG: 1.008 ABV: 5.4% IBU: 26

Original Gravity:

1.060

Final Gravity:

1.013

ABV (standard):

6.2%

IBU (tinseth):

23.0

SRM (morey):

4.4

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Belgian - Pilsner11 lb Pilsner	37	1.6	78.6%
0.50 lb	American - White Wheat0.5 lb White Wheat	40	2.8	3.6%
0.50 lb	American - Rye0.5 lb Rye	38	3.5	3.6%
2 lb	American - Vienna2 lb Vienna	35	4	14.3%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Yakima Valley Hops - East Kent Golding1 oz East Kent Golding Hops	Pellet	6.2	Boil	60 min	19.26	50%
1 oz	Lemondrop1 oz Lemondrop Hops	Pellet	6	Whirlpool	0 min	3.74	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Yakima Valley Hops - East Kent Golding (Pellet)	19.26	50%
1 oz	Lemondrop (Pellet)	3.74	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Strike	166 °F	152 °F	60 min
4.85 gal	Sparge	166 °F	--	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Slaked Lime	Water Agt	Mash	1 hr.
6 g	Lactic acid	Water Agt	Mash	1 hr.
1 oz	Lemon Myrtle	Herb	Whirlpool	0 min.

Yeast

Omega Yeast Labs - Belgian Saison II OYL-042

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Medium
Optimum Temp:	70 - 84 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 117 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

The objective of this beer is to provide an incredibly clean and crispy saison with refreshing lemon character and a tart sour profile. This will be brewed as a kettle sour using a sour culture blend from Listermann supplies. After fermentation, we will be testing the amount of lemon juice to be added based on tasting different ratios. Ideally, we will carbonate this beer around 3.0 vols of carbonation to provide a nice pallet scrubbing sensation that is a characteristic of saison.

-Need lemon juice for cold side addition

Last Updated and Sharing

788

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Brews

Public: Yup, Shared
Last Updated: 2020-03-06 01:04 UTC

System Default

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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