Jovaru Saison - Beer Recipe - Brewer's Friend

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Jovaru Saison

114 calories 5.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 114 calories (Per 12oz)
Carbs: 5.4 g (Per 12oz)
Created: Wednesday September 27th 2023
1.036
1.000
4.7%
15.0
3.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dingemans - Belgian Pilsner Malt7 lb Belgian Pilsner Malt 37 1.6 95.9%
0.15 lb Weyermann - Carafoam0.15 lb Carafoam 34.5 2.2 2.1%
0.15 lb Honey Malt0.15 lb Honey Malt 37 25 2.1%
7.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.5 Boil 60 min 14.97 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Fresh Ginger Spice Mash 1 hr.
2 each Lemon Zest Spice Mash 0 min.
 
Yeast
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Ruskin RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.74 11  
Mash volume with grains 3.32 13.3  
Grain absorption losses -0.91 -3.7  
Remaining sparge water volume (equipment estimates 5.21 g | 20.9 qt) 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.16 28.7
Equipment Profile Used: System Default
 
Notes

This beer is brewed as a Raw Ale, there was no boil. The Malt, Hops, and ginger (fresh; peeled and crushed) were added to 145F strike water and allowed to cool on it's own for 5 hours. The wort is then put directly into the fermenter with the yeast and lemon peel (2 lemons worth). The low mash temp should allow the beer to have a final gravity of 1.000 and the Jovaru yeast will let it still have some body at that dry gravity.

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  • Last Updated: 2023-10-24 19:24 UTC