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Lemondrop Saison

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

Original Gravity:

1.062

Final Gravity:

1.002

ABV (standard):

7.8%

IBU (tinseth):

31.6

SRM (morey):

5.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
7 g	Horizon (Pellet) 7 g Horizon (Pellet) Hops	18.99	20%
28 g	Lemondrop (Pellet) 28 g Lemondrop (Pellet) Hops	12.59	80%
35 g / $ 0.00

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

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

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.

Recipe Photos

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

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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