Method: Table sugar
Amount: 10 tbsp
CO2 Level: 3 Volumes
Notes
Brewed 6/21/15. Mashed at 148-151 for ~75mins. It looks dark orange and smells biscuity; I'm thinking 20L Munich would have been much better than the 30L but they were out. Pre-boil gravity 1.050. OG 1.052, 60% efficiency. Missed my 70% target. Just over 4 gallons of wort (kettle holds ~4.25). Ambient fermentation temperature held at ~75 throughout.
+12 days: Added 1oz lemon drop hops. Gravity 1.001
+23 days: Bottled with 10 tbsp table sugar; Going for ~3 volume. 38 beers total..
+36 days: fridged.
Won 1st place at 2015 Denver County Fair in Saison category. Two judges gave it 35/50 and 39/50. One judge thought it leaned towards residual sweetness and was not quite dry enough; the other though it finished dry. Both agreed that the carbonation was a bit much and the bottle did gush a little.
Next time I want to increase aciduated malt to 0.5lb, increase rye to 1 - 1.25lb, replace munich with a touch of midnight wheat for color, and reduce alcohol content slightly. Use less priming sugar.
Award Winning Recipe
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Last Updated: 2018-02-16 00:11 UTC
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Lemon Saison #1
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RobBob • 01/16/2018 at 12:08am Brewed this today and got WAY better efficiency than expected...Came in at 1.063 OG. Followed your original recipe and didn't modify per your suggestions in the notes. In primary now, will let you know how it turns out! Thanks for sharing.
This came out great. Again my efficiency was high, so alcohol content was 7.88%. Tasted somewhat like a keller beer or a bock. However, got great reviews for those I shared with; maybe even got a few people into home brewing themselves! thanks for sharing, mate.
jdhenry08 • 07/17/2021 at 10:42pm
4 of 5
Brewed today with the changes mentioned in the notes (acidulated malt at 0.5lb, flaked rye to 1.0lb, and Munich replaced with 1oz midnight wheat). Pre-boil gravity was 1.052, OG was 1.062, for a brewhouse efficiency of 76.7%. We plan on bottle conditioning with corn sugar; I'll update when it's drinkable!
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