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Lemon pepper Saison

Lemon pepper Saison

Saison • All Grain • 10 gal


great with food

August 24, 2013 at 12:47pm

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 8 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 8 lbs Pilsen Malt; Best Malz

    Pilsen Malt; Best Malz

    Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” foundation for almost all beer specialities. The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions. The properties of the malt: low protein levels, high extract content, light colour and high enzymatic activity.

  • 5 lbs Vienna Malt; Best Malz

    Vienna Malt; Best Malz

    BEST Vienna Malt deepens the light and brilliant colour of the beer and creates a pleasant, full-bodied taste. Selected brewing barley is used to produce the malt and manufactured according to a special malting process. This malt has a high enzymatic potential, too.

  • 2 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1.7 oz Perle - 9.4 AA% whole; boiled 60 min


    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Black Peppercorns - 10 minutes (omitted from calculations)

    Black Peppercorns

    Peppercorns are the berries of a tropical vine. They have a warm pungent slightly nutmeg flavour and a hot, biting taste.

  • 1 oz Lemon peel (dried) - 10 minutes (omitted from calculations)

    Lemon peel (dried)

    Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.

  • Wyeast 3724 Belgian Saison™

    Wyeast 3724 Belgian Saison™

    Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.


French Saison, 3711, is what I used

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.058 1.048 - 1.065
Terminal Gravity: 1.007 1.002 - 1.012
Color: 13.8 SRM 5 - 14
Alcohol: 6.7% ABV 5% - 7%
Bitterness: 34.7 IBU 20 - 35


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