Fjord & Fjell Saison 1911 II (Jovaru) - Beer Recipe - Brewer's Friend

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Fjord & Fjell Saison 1911 II (Jovaru)

153 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 113.5 liters
Post Boil Size: 109 liters
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Post Boil Gravity: 12.5 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: www.horscategoriebrewing.com
Hop Utilization: 94%
Calories: 153 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday April 15th 2022
12.5 °P
2.4 °P
5.4%
30.4
8.0
5.3
81.80
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
28 kg Weyermann - BIOLAND Pilsner Malt (Organic)28 kg BIOLAND Pilsner Malt (Organic) CHF 1.60 / kg
CHF 44.80 		29 2.8 94%
1.80 kg German - Acidulated Malt1.8 kg Acidulated Malt 27 7.58 6%
29.80 kg / CHF 44.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Korsta100 g Korsta Hops CHF 0.11 / g
CHF 10.50 		Pellet 7.1 Boil 60 min 17.2 25%
100 g Korsta100 g Korsta Hops CHF 0.11 / g
CHF 10.50 		Pellet 7.1 Boil 30 min 13.22 25%
100 g Aramis100 g Aramis Hops CHF 0.08 / g
CHF 8.00 		Pellet 7.1 Boil 0 min 25%
100 g Aramis100 g Aramis Hops CHF 0.08 / g
CHF 8.00 		Pellet 7.1 Dry Hop at 25 °C 5 days 25%
400 g / CHF 37.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Gypsum Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
15 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
- Farmhouse Yeast #32 - Jovaru
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 934 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.48 bar       Temp: 23 °C       CO2 Level: 5.5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
61.95 L Mash In Strike 69 °C 62 °C 25 min
Temperature -- 69 °C 45 min
55 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.1 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 110.05 L. Suggest reducing initial water volume to 45.4 L and adding 64.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 82.25 L. Suggest reducing strike water volume to 25.73 L and adding 36.85 L sparge/top-off. 62.6
Strike water volume at mash thickness of 2.1 L/kg 62.6
Mash volume with grains 82.2
Grain absorption losses -29.8
Remaining sparge water volume (equipment estimates 78.2 L) 81.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 110.1 L) 113.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume (equipment estimates 100 L) 109
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 109 L) 100
Total: 144.2  
Equipment Profile Used: System Default
"Fjord & Fjell Saison 1911 II (Jovaru)" Saison beer recipe by www.horscategoriebrewing.com. All Grain, ABV 5.39%, IBU 30.42, SRM 7.96, Fermentables: ( BIOLAND Pilsner Malt (Organic), Acidulated Malt) Hops: (Korsta, Aramis) Other: (Gypsum, Table Salt, Beer Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2022-05-03 10:38 UTC
  • Snapshot Created: 2022-04-15 08:40 UTC
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