Fjord & Fjell Cherry Saison - Beer Recipe - Brewer's Friend

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Fjord & Fjell Cherry Saison

238 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 28.7 liters
Pre Boil Gravity: 8.3 °P (recipe based estimate)
Efficiency: 61% (brew house)
Source: nahthan
Calories: 238 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Wednesday April 1st 2015
18.8 °P
3.2 °P
8.6%
40.2
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.40 kg German - Acidulated Malt0.4 kg Acidulated Malt 27 7.58 7%
4.60 kg German - Pilsner4.6 kg Pilsner 38 2.77 80.7%
0.70 kg Belgian Candi Sugar - Clear/Blond (0L)0.7 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 12.3%
5.70 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertauer Mittelfrüh25 g Hallertauer Mittelfrüh Hops Pellet 4.8 Boil 55 min 23.15 20%
31 g Styrian Goldings31 g Styrian Goldings Hops Pellet 2.2 Boil 25 min 9.35 24.8%
31 g Styrian Goldings31 g Styrian Goldings Hops Pellet 2.2 Boil 15 min 6.67 24.8%
38 g Saazer38 g Saazer Hops Pellet 3.2 Boil 1 min 1.03 30.4%
125 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Cherries Flavor Secondary 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 282 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 80       CO2 Level: 4.5 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Water additions:
- Mash: 1g table salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Infusion -- 66 °C 60 min
7.5 L Infusion -- 78 °C 20 min
9 L Sparge -- 78 °C 40 min
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 11.5
Mash volume with grains 14.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.1 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 28.7
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 15
Going into fermentor 15
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Starter: 2l at 8P for 1 day / stirplate

Pitched at 21 C raised to 24 C next day.
0.7 kg of sugar added during fermentation. 0.35 kg sugar 2 days after pitching. 0.35 kg sugar added 4 days after pitching. simple syrup preparation: 0.35 kg of sugar mixed into 700mL of water and boiled for 15min.
OG without sugar additions: 16.1P (1.066)

Actual OG/FG: 19.3P (1.080) / 1.3P (1.005)

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  • Last Updated: 2018-05-04 07:21 UTC