Superfluous Lemon Pepper Saison (Low Carb) - Beer Recipe - Brewer's Friend

Superfluous Lemon Pepper Saison (Low Carb)

142 calories 11.2 g
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.57 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 99%
Calories: 142 calories (Per )
Carbs: 11.2 g (Per )
URL: http://proam.beer/bcoem/
Created: Saturday February 18th 2023
1.044
1.006
5.0%
20.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row 36 1.75 84.7%
5.70 oz American - Carapils (Dextrine Malt)5.7 oz Carapils (Dextrine Malt) 33 1.8 4.3%
4.50 oz Belgian - Biscuit4.5 oz Biscuit 35 23 3.4%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.6%
132.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.26 oz Saaz0.26 oz Saaz Hops Pellet 7 Boil 60 min 7.57 27.1%
0.35 oz Magnum0.35 oz Magnum Hops Pellet 11.3 Boil 15 min 8.17 36.5%
0.35 oz Saaz0.35 oz Saaz Hops Pellet 7 Boil 15 min 5.06 36.5%
0.96 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Protein Infusion 130 °F 122 °F 15 min
Beta Infusion 122 °F 145 °F 90 min
Infusion 145 °F 167 °F 10 min
2.9 gal Batch Sparge 167 °F 170 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Tablet Fining Boil 15 min.
2 each Zest of a lemon Herb Boil 5 min.
1 tsp Black Pepper Spice Boil 5 min.
0.50 tsp AMG-Amyloglucosidase Other Primary 0 min.
0.81 ml alpha acetolactate decarboxylase Other Primary 0 min.
1 g Chalk Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
25.58 ml Phosphoric acid Water Agt Mash 1 hr.
0.04 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Liters
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.73 psi       Temp: 49 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
.04ml Phosphoric Acid to Sparge Water (5.4 ph)

add .9ml Phosphoric Acid to Mash (5.36Ph)

Add to Mash: Gypsum (Calcium Sulfate), Calcium Chloride, Epsom Salt, Chalk, Sodium Chloride (Canning Salt),

Gypsum(Calcium Sulfate): 4g
Epsom Salt (Magnesium Sulfate): 2g
Canning Salt (Sodium Chloride): .5g
Calcium Chloride (dihydrate): 1.5g
Chalk: 1g
Mash Chemistry and Brewing Water Calculator
 
Notes

75 min boil to reduce DMS
No finings to keep the clarity slightly hazy
Start fermentation at 68 and raise to 80 over course of fermentation
Add Champagne yeast if fails to attenuate enough

Winner of Strong Belgian Ale category and third in Best of Show at Winnipeg Brew Bombers Pro/Am Oct 2017 (This yeast rocks, especially with a little aging!)

1.6Qts/lb = 4.4 Gal
3g to Sparge



Award Winning Recipe
View Count: 385
Brew Count: 1
Last Updated: 2023-02-20 14:52 UTC

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