Fjord & Fjell Biere de Mars II - Beer Recipe - Brewer's Friend

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Fjord & Fjell Biere de Mars II

176 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 80 liters (ending kettle volume)
Pre Boil Size: 82.95 liters
Pre Boil Gravity: 13.7 °P (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Tore Haugholt
Hop Utilization: 94%
Calories: 176 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Tuesday January 16th 2024
14.2 °P
3.4 °P
5.8%
22.4
10.3
5.4
46.74
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
13.20 kg Weyermann - Floor-Malted Bohemian Pilsner13.2 kg Floor-Malted Bohemian Pilsner CHF 1.80 / kg
CHF 23.76 		36.3 1.9 58.7%
5 kg Weyermann - Abbey Malt5 kg Abbey Malt CHF 1.60 / kg
CHF 8.00 		36.8 17 22.2%
2.13 kg Weyermann - Bioland Weizenbraumalz hell2.13 kg Bioland Weizenbraumalz hell CHF 1.60 / kg
CHF 3.41 		37.3 4 9.5%
1.16 kg Weyermann - Beech Smoked Barley1.16 kg Beech Smoked Barley CHF 1.60 / kg
CHF 1.86 		35 2.7 5.2%
1 kg Weyermann - Acidulated1 kg Acidulated CHF 2.52 / kg
CHF 2.52 		27 3.4 4.4%
22.49 kg / CHF 39.54
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Barbe Rouge40 g Barbe Rouge Hops CHF 0.03 / g
CHF 1.20 		Leaf/Whole 11.1 Boil 55 min 11.21 21.1%
150 g Mistral Bio150 g Mistral Bio Hops CHF 0.04 / g
CHF 6.00 		Leaf/Whole 5.8 Boil 15 min 11.14 78.9%
190 g / CHF 7.20
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
15 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
- Farmhouse Yeast #9: Ebbegarden Kveik
Amount:
1 Each
Cost:
CHF 0.00 / each
CHF 0.00
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
22 - 37 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 566 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.86 bar       Temp: 4 °C       CO2 Level: 5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 10 22 31 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47.25 L Mash In Strike 66 °C 58 °C 30 min
Mash Out Temperature -- 72 °C 20 min
33 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.1 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 86.65 L. Suggest reducing initial water volume to 45.4 L and adding 41.25 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.07 L. Suggest reducing initial water volume to 30.56 L and adding 16.67 L sparge/top-off. 47.2
Strike water volume at mash thickness of 2.1 L/kg 47.2
Mash volume with grains 62.1
Grain absorption losses -22.5
Remaining sparge water volume 59.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 86.7 L) 83
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 76.3 L) 80
Estimated amount in fermentor 80
Total: 106.3  
Equipment Profile Used: System Default
"Fjord & Fjell Biere de Mars II" Saison beer recipe by Tore Haugholt. All Grain, ABV 5.81%, IBU 22.35, SRM 10.28, Fermentables: ( Floor-Malted Bohemian Pilsner, Abbey Malt, Bioland Weizenbraumalz hell, Beech Smoked Barley, Acidulated) Hops: (Barbe Rouge, Mistral Bio) Other: (Gypsum, Beer Nutrient, Calcium Chloride (dihydrate))
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  • Last Updated: 2024-02-02 08:17 UTC
  • Snapshot Created: 2024-01-16 20:15 UTC
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