Lemon Farmhouse - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lemon Farmhouse

168 calories 12.5 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 30 min
Batch Size: 3.7 gallons (ending kettle volume)
Pre Boil Size: 4.01 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 94%
Calories: 168 calories (Per 12oz)
Carbs: 12.5 g (Per 12oz)
Created: Wednesday September 18th 2019
1.052
1.006
6.0%
29.0
5.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
68 oz Deer Creek - Colonial Pilsner68 oz Colonial Pilsner $ 0.00 / oz
$ 0.00 		36.3 1.8 60.7%
24 oz Deer Creek - Pale Spelt24 oz Pale Spelt $ 0.00 / oz
$ 0.00 		37.7 3 21.4%
12 oz Deer Creek - Double Dutch12 oz Double Dutch $ 0.00 / oz
$ 0.00 		35.4 20 10.7%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition) $ 0.00 / oz
$ 0.00 		42 0.5 7.1%
112 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Yakima Valley Hops - Magnum0.35 oz Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 14.1 Boil 30 min 19.57 14.9%
0.50 oz Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops Pellet 10.1 Boil 10 min 9.45 21.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops $ 0.00 / oz
$ 0.00 		Pellet 10.1 Boil 0 min 42.6%
0.25 oz Nelson Sauvin0.25 oz Nelson Sauvin Hops $ 0.00 / oz
$ 0.00 		Pellet 10.1 Dry Hop 3 days 10.6%
0.25 oz Yakima Valley Hops - LUPOMAX Citra0.25 oz LUPOMAX Citra Hops Lupulin Pellet 18.5 Dry Hop 3 days 10.6%
2.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tbsp Citric acid Water Agt Mash 1 hr.
0.75 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
2 tsp Lemon Zest Spice Boil --
 
Yeast
- Lallemand - Farmhouse
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 0
Yellow Dry
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal BIAB - Single Infusion - No Sparge Infusion 158 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.07 20.3  
Mash volume with grains 5.59 22.4  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.48 g | 17.9 qt) 4.01 16  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 3.23 g | 12.9 qt) 3.7 14.8  
Estimated amount in fermentor 3.7 14.8  
Total: 5.07 20.3
Equipment Profile Used: System Default
 
Notes

Citric acid concentration in "Other Ingredients" should be 5%.

Use 1/2lb. lemons for 5-gal of Mash Water. Remove wax from lemons with hot water and paper towel. Zest lemons and set zest aside. Quarter lemons and add to mash. Remove lemons with spent grain and discard.

Add zest at end of boil.

Pitch yeast cool (64°F - 18°C)
Open ferment at 70°F - 21°C for 3-4 days, watching for signs of slowing activity.
Once fermentation slows, close with airlock and let free rise to ≈ 75°F - 24°C, or slightly above. Stay below 80°F - 27°C.

Leave in fermenter for ≈ 2 weeks, dry hopping with 2-3 days left.

Last Updated and Sharing
 
2,033
Views
6
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-10-02 14:36 UTC