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Lemon Cubeb Saison

204 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 17.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 204 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Saturday August 2nd 2025
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OG: 1.052 FG: 1.004 ABV: 6.3% IBU: 29

1.063
1.007
7.3%
30.5
4.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Belgian - Pilsner30 lb Pilsner 37 1.6 71.4%
4 lb German - Vienna4 lb Vienna 37 4 9.5%
4 lb American - White Wheat4 lb White Wheat 40 2.8 9.5%
2 lb Rice Hulls2 lb Rice Hulls 0 0 4.8%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.8%
42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Crystal2.5 oz Crystal Hops Pellet 2.6 Boil 60 min 7.05 21.7%
4 oz Tettnanger4 oz Tettnanger Hops Pellet 2.7 Boil 60 min 11.72 34.8%
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5.5 Boil 15 min 8.88 26.1%
2 oz Crystal2 oz Crystal Hops Pellet 2.6 Boil 15 min 2.8 17.4%
11.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Gypsum Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
13 g Baking Soda Water Agt Mash 0 min.
3 oz Lemon peel Flavor Boil 15 min.
5 tsp Black Pepper Water Agt Mash 15 min.
30 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
24 Grams
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 348 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 40 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
West Hartford, Connecticut, USA 2024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Strike 127 °F 122 °F 60 min
12.5 gal Sparge 168 °F -- --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.93 gal (75.73 qt). Suggest reducing initial water volume to 11.84 gal (47.35 qt) and adding 6.93 gal (27.73 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.2 gal (64.8 qt). Suggest reducing strike water volume to 8.8 gal (35.2 qt) and adding 4.2 gal (16.8 qt) sparge/top-off. 13 52  
Strike water volume at mash thickness of 1.3 qt/lb 13 52  
Mash volume with grains 16.2 64.8  
Grain absorption losses -5 -20  
Remaining sparge water volume (equipment estimates 11.02 g | 44.1 qt) 12.25 49  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.77 g | 75.1 qt) 20 80  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.43 -1.7  
Post boil Volume (equipment estimates 17 g | 68 qt) 17.5 70  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.5 g | 70 qt) 17 68  
Total: 25.25 101
Equipment Profile Used: System Default
 
Notes

Step mash, 122 for 30, 149 for 60, 168 for 10
Used cubeb pepper instead of black pepper
Water salts split between mash and sparge

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  • Last Updated: 2025-08-18 14:18 UTC