LemonDrop Saison - Beer Recipe - Brewer's Friend

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LemonDrop Saison

167 calories 10.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.9 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Jim
Calories: 167 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
Created: Tuesday June 16th 2015
1.052
1.004
6.3%
29.3
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb German - Pilsner17 lb Pilsner 38 1.6 82.9%
1.50 lb Turbinado1.5 lb Turbinado - (late boil kettle addition) 44 10 7.3%
2 lb Soft White Wheat Berries2 lb Soft White Wheat Berries 26 2 9.8%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 2.7 First Wort 0 min 5.8 26.7%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 4.6 Boil 60 min 12.23 20%
4 oz Lemon Drop4 oz Lemon Drop Hops Pellet 4.4 Boil 10 min 11.31 53.3%
7.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 8 16 51 72 74
Mash: 2.6 Gypsum, 2.6 CaCl2, .6 Epsom
Boil: 2.2 Gypsum, 2.2 CaCl2, .5 Epsom
For 8.13g mash, 6.78g sparge.

May need 5+mL of lactic to lower mash pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.53 gal (58.13 qt). Suggest reducing initial water volume to 11.89 gal (47.55 qt) and adding 2.53 gal (10.13 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume 10.4 41.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.42 g | 57.7 qt) 14.9 59.6  
Volume increase from sugar/extract (late additions) 0.11 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil volume (equipment estimates 12.48 g | 49.9 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.53 70.1
Equipment Profile Used: System Default
 
Notes

My recipe:

Mash: 8.13 gal
Boil: 6.78 gal

Substituted organic turbinado sugar for invert sugar.
Add sugar in last minute of boil.
Use crushed soft white wheat berries in mash.
Low mash pH (5.4 room temp)
90 minute boil
Ferm: start at 65-70, ramp up to mid 80s.

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  • Public: Yup, Shared
  • Last Updated: 2015-07-08 21:15 UTC
  • Snapshot Created: 2015-06-16 06:44 UTC
  • Link To Parent Recipe