Fjord & Fjell Grisette (Simonaitis) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Fjord & Fjell Grisette (Simonaitis)

108 calories 10.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 90 liters (fermentor volume)
Pre Boil Size: 105 liters
Pre Boil Gravity: 7.7 °P (recipe based estimate)
Post Boil Gravity: 8.9 °P (recipe based estimate)
Efficiency: 71% (brew house)
Source: David Janssen
Hop Utilization: 94%
Calories: 108 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Saturday November 11th 2017
8.9 °P
1.9 °P
3.7%
27.3
6.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.10 kg German - Pilsner5.1 kg Pilsner 38 2.77 34.5%
2 kg German - Wheat Malt2 kg Wheat Malt 37 3.84 13.5%
1 kg Flaked Wheat1 kg Flaked Wheat 34 3.84 6.8%
5.80 kg Smoked Malt5.8 kg Smoked Malt 37 6.51 39.2%
0.90 kg German - Acidulated Malt0.9 kg Acidulated Malt 27 7.58 6.1%
14.80 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
130 g Lubelski130 g Lubelski Hops Pellet 4.8 Boil 60 min 19.7 36.1%
50 g Lubelski50 g Lubelski Hops Pellet 4.8 Boil 15 min 3.76 13.9%
60 g Savinjski Golding60 g Savinjski Golding Hops Pellet 4.1 Boil 15 min 3.85 16.7%
120 g Savinjski Golding120 g Savinjski Golding Hops Pellet 4.1 Dry Hop 5 days 33.3%
360 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
8 g Table Salt Water Agt Mash 1 hr.
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 402 B cells required
- Simonaitis Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 402 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.8 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash: 8 g gypsum / 8 g table salt / 6 g calcium chloride
Sparge: 9 ml lactic acid / < 6 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Mash In Temperature -- 55 °C 25 min
36 L Saccharification Infusion -- 65 °C 50 min
Mash Out Temperature -- 73 °C 15 min
22 L Sparge Sparge -- 76 °C 30 min
Starting Mash Thickness: 4.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 99.75 L. Suggest reducing initial water volume to 45.4 L and adding 54.35 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 70.45 L. Suggest reducing strike water volume to 35.63 L and adding 25.05 L sparge/top-off. 60.7
Strike water volume at mash thickness of 4.1 L/kg 60.7
Mash volume with grains 70.4
Grain absorption losses -14.8
Remaining sparge water volume (equipment estimates 54.8 L) 60
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 99.8 L) 105
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume 90
Going into fermentor 90
Total: 120.7  
Equipment Profile Used: System Default
 
Notes

Starter: 2.5 l at 10 P / 0 IBU / stirplate 2 days

Last Updated and Sharing
 
573
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-14 18:10 UTC