Fjord & Fjell Hesjeøl - Beer Recipe - Brewer's Friend

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Fjord & Fjell Hesjeøl

182 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 0 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 109 liters
Pre Boil Gravity: 13.5 °P (recipe based estimate)
Post Boil Gravity: 14.7 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Haandbryggeriet
Hop Utilization: 94%
Calories: 182 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday November 19th 2018
14.7 °P
2.9 °P
6.4%
23.8
34.5
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
15.71 kg German - Pilsner15.71 kg Pilsner 38 2.77 51.5%
4.71 kg Smoked Malt4.71 kg Smoked Malt 37 6.51 15.4%
2.35 kg United Kingdom - Oat Malt2.35 kg Oat Malt 28 3.84 7.7%
2 kg German - CaraAroma2 kg CaraAroma 34 345.42 6.6%
2 kg Red X2 kg Red X 36 30.53 6.6%
1.37 kg Munich - Light 10L1.37 kg Munich - Light 10L 33 25.19 4.5%
1.24 kg German - CaraMunich III1.24 kg CaraMunich III 34 150.61 4.1%
1.13 kg Munich Dark 20L1.13 kg Munich Dark 20L 34 51.87 3.7%
30.51 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Northern Brewer200 g Northern Brewer Hops Pellet 10.6 Mash 60 min 9.65 50%
200 g Galena200 g Galena Hops Pellet 14.1 Mash 60 min 14.12 50%
400 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
10 g Table Salt Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1103 B cells required
- Gjernes Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1103 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.0 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
94.5 L Mash In Infusion -- 63 °C 30 min
Temperature -- 70 °C 25 min
Mash Out Temperature -- 73 °C 10 min
44.5 L Sparge Fly Sparge -- 76 °C 30 min
Pasteurisation Temperature -- 80 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 100 L. Suggest reducing initial water volume to 45.4 L and adding 54.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 112.72 L. Suggest reducing strike water volume to 27.26 L and adding 67.32 L sparge/top-off. 94.6
Strike water volume at mash thickness of 3.1 L/kg 94.6
Mash volume with grains 112.7
Grain absorption losses -30.5
Hops absorption losses (mash) -2
Remaining sparge water volume (equipment estimates 38.8 L) 47.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 100 L) 109
Boil off losses  
Post boil Volume 100
Going into fermentor 100
Total: 142.4  
Equipment Profile Used: System Default
 
Notes

Stater: 1.5l stirplate / 3 days

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  • Last Updated: 2021-07-04 12:02 UTC