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Lemon Farmhouse

162 calories 12.1 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3.62 gallons (ending kettle volume)
Pre Boil Size: 4.29 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (ending kettle)
Hop Utilization: 94%
Calories: 162 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created Wednesday September 18th 2019
1.050
1.006
5.8%
33.3
6.0
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 63%
24 oz Deer Creek - Pale Spelt24 oz Pale Spelt 0.00 / oz
0.00
37.7 3 22.2%
12 oz Deer Creek - Double Dutch12 oz Double Dutch 0.00 / oz
0.00
35.4 20 11.1%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 0.00 / oz
0.00
42 0.5 3.7%
108 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nelson Sauvin0.25 oz Nelson Sauvin Hops 0.00 / oz
0.00
Pellet 10.1 Boil 60 min 13.35 12.5%
0.25 oz Nelson Sauvin0.25 oz Nelson Sauvin Hops 0.00 / oz
0.00
Pellet 10.1 Boil 30 min 10.26 12.5%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops 0.00 / oz
0.00
Pellet 10.1 Boil 10 min 9.68 25%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops 0.00 / oz
0.00
Pellet 10.1 Boil 0 min 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.99 gal BIAB - Single Infusion - No Sparge Infusion 153 °F 148 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 tbsp Citric acid Water Agt Mash 1 hr.
0.75 tsp Gypsum Water Agt Boil 1 hr.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Lallemand - Farmhouse
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 59 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
 
Notes

Remove wax from lemons with hot water and paper towel. Use 1/2lb. quartered lemons for 5-gal of Mash Water. Remove lemons with spent grain and discard.

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.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2023-08-29 16:40 UTC
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