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Jötunn Saison

178 calories 12.9 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Jason Stanley
Calories: 178 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created Wednesday December 30th 2020
1.055
1.006
6.46%
29.54
9.3
5.52
10.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 72.7%
1 lb German - Wheat Malt1 lb Wheat Malt 1.60 / lb
1.60
37 2 9.1%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 3.29 / lb
3.29
33 10 9.1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 9.1%
11 lb / 4.89
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops 1.75 / oz
0.87
Pellet 15 First Wort 90 min 29.54 20%
2 oz Tettnanger2 oz Tettnanger Hops 2.49 / oz
4.98
Pellet 4.5 Dry Hop Day 3 80%
2.5 oz / 5.85
 
Mash Guidelines
Amount Description Type Temp Time
3.13 gal Strike 152 °F 60 min
5.44 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Water Agt Mash 1 hr.
0.20 tsp Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Campden Water Agt Sparge 1 hr.
2 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Escarpment Labs - Jötunn
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
72 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Yellow Balanced (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.44 33.8  
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 5.32 21.3  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 6.94 27.8  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Adjusted starting boil size 7.02 28.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 5.5 22  
Total: 8.57 34.3
 
Notes

We bred a Saison strain and a Norwegian Kveik to produce this all-consuming giant of a yeast. A rare combination of diastatic and flocculent, making it a Saison yeast that is easy to crop and repitch. Expressive fruitiness but low banana ester.

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  • Last Updated: 2021-01-02 13:04 UTC