Citrus Saison - Beer Recipe - Brewer's Friend

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Citrus Saison

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 gallons (fermentor volume)
Pre Boil Size: 27.7 gallons
Post Boil Size: 25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday March 21st 2019
1.059
1.013
6.1%
34.6
7.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36.67 lb American - Pilsner36.67 lb Pilsner 37 1.8 72.7%
8.33 lb American - Vienna8.33 lb Vienna 35 4 16.5%
4.20 lb German - Spelt Malt4.2 lb Spelt Malt 37 2 8.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 2%
4 oz German - Carafa III4 oz Carafa III 32 535 0.5%
50.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Citra3.5 oz Citra Hops Pellet 11 Boil 20 min 18.66 25.9%
5 oz Citra5 oz Citra Hops Pellet 11 Boil 10 min 15.96 37%
5 oz Citra5 oz Citra Hops Pellet 11 Whirlpool 30 min 37%
13.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
27.05 ml Lactic acid Water Agt Mash 1 hr.
10.80 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
69 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 632 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- 148 °F 60 min
16.1 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.15 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 25.01 gal (100.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 13.01 gal (52.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.17 gal (72.69 qt). Suggest reducing strike water volume to 8.04 gal (32.18 qt) and adding 6.17 gal (24.69 qt) sparge/top-off. 14.22 56.9  
Strike water volume at mash thickness of 1.15 qt/lb 14.22 56.9  
Mash volume with grains 18.17 72.7  
Grain absorption losses -6.18 -24.7  
Remaining sparge water volume (equipment estimates 17.14 g | 68.6 qt) 19.84 79.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 25.01 g | 100 qt) 27.7 110.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume (equipment estimates 23.19 g | 92.8 qt) 25 100  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 24.81 g | 99.3 qt) 23 92  
Total: 34.05 136.2
Equipment Profile Used: System Default
 
Notes

Aprrox 1L fresh navel orange Juice added to end of primary
Dry zest 1 lime, lemon, and grapefruit
Leave fermentation temp low for first few days then ramp up

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  • Last Updated: 2020-10-20 12:41 UTC