iRen / Hjortron - Beer Recipe - Brewer's Friend

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iRen / Hjortron

157 calories 12.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Wednesday January 17th 2024
1.052
1.007
6.0%
26.3
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Finland - Pilsner Malt1.4 kg Pilsner Malt 37 2 39.7%
1 kg Viking - Vienna1 kg Vienna 37 3.6 28.4%
0.60 kg Finland - Wheat Malt0.6 kg Wheat Malt 38 2 17%
0.53 kg SE - Apelsinblomshonung0.525 kg SE - Apelsinblomshonung - (late fermenter addition) 36 2 14.9%
3.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 4.5 Boil 50 min 18.19 29.4%
10 g Fuggles10 g Fuggles Hops Pellet 6 Boil 20 min 6.18 11.8%
10 g Saaz10 g Saaz Hops Pellet 3.1 Boil 10 min 1.91 11.8%
20 g Fuggles20 g Fuggles Hops Pellet 6 Aroma 0 min 23.5%
20 g Saaz20 g Saaz Hops Pellet 3.1 Aroma 0 min 23.5%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 kg Hjortron Flavor Secondary 7 days
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Piteå (Degeränget)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2.4 g CaCl*2H2O, 1.6 g CaSO4, 2.5ml (3.0g) 80% Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion 66 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 25 L) 21.9
Mash volume with grains (equipment estimates 27 L) 23.9
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.1 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 15
Top off amount 1.5
Volume into fermentor 16.5
Total: 21.9  
Equipment Profile Used: System Default
 
Notes

Sikta på 15 L @ 1.047 för att sedan späda med totalt 1.5 L honungsvatten (1.125 L vatten + 525 g honung) efter 3-4 dygn.

Fick 15.7 L @ 1.047 (kunde lätt fått ut mer).

Pitcha vid 18.5 grader och håll det tills jäsningen kommit igång. Låt därefter självstiga i rumstemperatur (värm upp om det behövs, till ca 26 grader). Den nådde max ca 25.3 grader på egen hand.

Tillsatte ca 2.4 kg hjortron efter 9 dygn (14 dygn innan buteljering). Volymen ökade ca 2.2 L.

112 g socker för planerad 2.65 CO2 (16.5 L)

FG 1.0095 (Anmärkningsvärt eftersom jag trodde mig minnas 1.008 innan honungen), mätt i grumligt öl (jäst och hjortronbös).
ABV baserat på detta: 5.9 %

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  • Last Updated: 2024-02-20 14:27 UTC