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

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Fjord & Fjell Sour Cherry Saison

206 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 61% (brew house)
Source: nahthan
Calories: 206 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Sunday July 3rd 2016
16.5 °P
3.1 °P
7.3%
37.6
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.45 kg German - Acidulated Malt0.45 kg Acidulated Malt 27 7.58 5.5%
7.70 kg German - Pilsner7.7 kg Pilsner 38 2.77 94.5%
8.15 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertauer50 g Hallertauer Hops Pellet 3.6 Boil 55 min 20.82 17.9%
85 g Styrian Goldings85 g Styrian Goldings Hops Pellet 1.3 Boil 25 min 9.08 30.4%
85 g Styrian Goldings85 g Styrian Goldings Hops Pellet 1.3 Boil 15 min 6.48 30.4%
60 g Lubelski60 g Lubelski Hops Pellet 3.8 Boil 1 min 1.16 21.4%
280 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Belgian Candi Sugar - Clear/Blond Flavor Primary 10 days
0.30 kg Cherries Flavor Secondary 14 days
0.90 kg Sour Cherries Flavor Secondary 14 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 379 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: 1.5g table salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 66 °C 60 min
17 L Infusion -- 76 °C 20 min
9 L Sparge -- 78 °C 40 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 17.9
Mash volume with grains 23.3
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 24.1 L) 27.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 36.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil Volume 23
Going into fermentor 23
Total: 45.8  
Equipment Profile Used: System Default
 
Notes

Starter: 2 x 1.5l at 9P (307g DME) for 1-2 days / stirplate

Pitched at 21 C raised to 24 C next day.
1 kg of sugar added during fermentation. 0.5 kg sugar 2 days after pitching. 0.5 kg sugar added 4 days after pitching.
Simple syrup preparation: 0.5 kg of sugar mixed into 1L 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 07:23 UTC