Saison Citron - Beer Recipe - Brewer's Friend

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Saison Citron

233 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Sunday November 29th 2020
1.072
1.005
8.8%
35.5
15.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Pilsner3.5 kg Pilsner 36 1.5 43.2%
3.50 kg Weyermann - Pale Wheat3.5 kg Pale Wheat 36 2 43.2%
0.28 kg Weyermann - CARABELGE0.275 kg CARABELGE 34 13.6 3.4%
0.28 kg Weyermann - Special W0.275 kg Special W 33.6 115 3.4%
0.56 kg Belgian Candi Sugar - Amber/Brown (60L)0.56 kg Belgian Candi Sugar - Amber/Brown (60L) - (late fermenter addition) 38 60 6.9%
8.11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 29.38 54.3%
21 g Tettnanger21 g Tettnanger Hops Pellet 4.5 Boil 20 min 6.11 22.8%
21 g Styrian Goldings21 g Styrian Goldings Hops Pellet 5.5 Whirlpool at 35 °C 0 min 22.8%
92 g / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 117.8 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
31665
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 75 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.6 L) 35.5
Mash volume with grains (equipment estimates 41.6 L) 40.4
Grain absorption losses -7.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 22
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Mash at 66C for 60 mins

BOIL ADDITIONS
60 mins - 63g of Styrian Golding
20 mins - 27g of Tettnanger
5 mins - 56g Brown Candi Sugar
0 mins - 27g of Styrian Golding

Pitching Yeast
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps.
Leave for 30 minutes, then mix the wort using aeration or by wort addition.

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  • Last Updated: 2021-02-26 07:54 UTC