Jovaru Saison - Beer Recipe - Brewer's Friend

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Jovaru Saison

158 calories 10.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 40 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)
Created: Friday June 12th 2020
1.049
1.004
5.8%
24.8
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Synergy Select Pilsen Malt13 lb Synergy Select Pilsen Malt 38.3 1.8 60.1%
4 lb Briess - Goldpils Vienna Malt4 lb Goldpils Vienna Malt 36.8 3.5 18.5%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 11.6%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 3.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 4.6%
6 oz Belgian - Aromatic6 oz Aromatic 33 38 1.7%
21.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Blanc1.5 oz Hallertau Blanc Hops Pellet 10 Boil 40 min 20.56 20%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 7 min 4.19 13.3%
2 oz Huell Melon2 oz Huell Melon Hops Pellet 7.2 Boil 0 min 26.7%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 40%
7.50 oz / $ 0.00
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Variable
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
13615
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
33 8 15 32 11 48

Brewed 6.20.20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 150 °F 149 °F 90 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.78 gal (51.13 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.78 gal (3.13 qt) sparge/top-off.    
Strike water volume at mash thickness of 1 qt/lb 5.22 20.9  
Mash volume with grains (equipment estimates 5.89 g | 23.6 qt) 6.89 27.6  
Grain absorption losses -2.61 -10.4  
Remaining sparge water volume (equipment estimates 10.37 g | 41.5 qt) 10.59 42.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 12.78 g | 51.1 qt) 13 52  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume 11.5 46  
Top off amount 1 4  
Going into fermentor 12.5 50  
Total: 15.8 63.2
Equipment Profile Used: System Default
 
Notes

1oz. Lime peel at 5 minutes & 12gr black peppercorns

1oz pink peppercorns In secondary tincture with Jovaru Yeast

X5 gallons with Wyeast Farmhouse Ale yeast with 5# strawberries and 2.5# rhubarb in secondary

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  • Last Updated: 2020-07-13 01:52 UTC