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Ginger/Lemon saison

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Unk.
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
URL: http://www.wichitahomebrewers.org/bcoem/
Created: Tuesday December 9th 2014
1.057
1.010
6.1%
22.2
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 78%
1 lb Belgian - Munich1 lb Munich 38 6 9.8%
1 lb American - Wheat1 lb Wheat 38 1.8 9.8%
4 oz American - Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.7 Boil 60 min 20.15 66.7%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.7 Boil 5 min 2.01 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Ginger root Flavor Boil 1 hr.
1 tsp Irish Moss Other Boil 15 min.
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
2 oz Ginger root Flavor Boil 5 min.
5 oz Lemon Peel Spice Boil 5 min.
2 each Juice of 1 lemon Other Boil 5 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Sparge -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.48 17.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

I won First in Spice Herb or Vegetable beer(46 of 50 points), and second in saison (36 of 50)
See the attached picture



Award Winning Recipe
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  • Last Updated: 2015-06-08 23:41 UTC