Lemondrop Saison - Beer Recipe - Brewer's Friend

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Lemondrop Saison

199 calories 10.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mason Wheeler / Northern Brewer
Calories: 199 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)
URL: https://www.northernbrewer.com/documentation/allgrain/AG-Lemondrop-Saison.pdf
Created: Saturday May 12th 2018
1.062
1.002
7.8%
31.6
5.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 61%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 13.6%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 10.2%
0.25 lb German - CaraMunich I0.25 lb CaraMunich I 34 39 3.4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.7%
0.75 lb Weyermann - Barke Munich Malt0.75 lb Barke Munich Malt 37 7 10.2%
7.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Horizon7 g Horizon Hops Pellet 12.8 Boil 60 min 18.99 20%
14 g Lemondrop14 g Lemondrop Hops Pellet 5.9 Boil 10 min 6.35 40%
14 g Lemondrop14 g Lemondrop Hops Pellet 5.9 Whirlpool 0 min 6.24 40%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.4 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
I used Ozarka Spring Water PH was 6.0 added 1 gram of gypsum and 1 gram calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 qt Mash In/Acid Rest Temperature -- 131 °F 10 min
2 qt Protein Rest Temperature -- 144 °F 20 min
2 qt Enzyme Conversion Temperature -- 148 °F 20 min
2 qt Saccharification Rest Temperature -- 153 °F 20 min
2 qt Starch Conversion/Mash Out Temperature -- 163 °F 30 min
4 qt Sparge Fly Sparge -- 172 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.83 23.3  
Mash volume with grains 6.36 25.4  
Grain absorption losses -0.83 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.72 g | 22.9 qt) 4.75 19  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.53 g | 10.1 qt) 3.5 14  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Estimated amount in fermentor 3.48 13.9  
Total: 5.83 23.3
Equipment Profile Used: System Default
 
Notes

This is a 2.8 Gal (10 Liter) recipe 1.25 qt + 10 oz per pound of grains = 8.5 qt in the mash. Sparge is 7 qt for a total of 3.875 gallons.

My post boil OG on this was 1.060 (refractometer) using this exact recipe and that's what the original recipe called for. This is a DIY clone of Northern Brewer Lemondrop Saison

Fermentation Schedule: 2 weeks in a single vessel fermenter. Started Fermentation at 65 (f) and ramped up to 70 degrees (f) over the course of the two week fermentation. With FG at 1.002 i purged carboy with CO2 and lagered for 6 weeks then bottle conditioned for another 3-4 weeks.

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  • Last Updated: 2019-08-11 15:10 UTC