Fjord & Fjell Saison 1911 (Espe) - Beer Recipe - Brewer's Friend

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Fjord & Fjell Saison 1911 (Espe)

150 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 114 liters
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Post Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: www.horscategoriebrewing.com
Hop Utilization: 94%
Calories: 150 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Tuesday January 22nd 2019
12.1 °P
3.2 °P
4.8%
36.2
8.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
22.80 kg German - Pale Ale22.8 kg Pale Ale 39 4.64 97.9%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 7.58 2.1%
23.30 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Lubelski80 g Lubelski Hops Pellet 4.8 Boil 60 min 9.76 12.1%
60 g Savinjski Golding60 g Savinjski Golding Hops Pellet 4.1 Boil 60 min 6.25 9.1%
150 g Savinjski Golding150 g Savinjski Golding Hops Pellet 4.1 Boil 30 min 12.01 22.7%
170 g Lubelski170 g Lubelski Hops Pellet 4.8 Whirlpool at 80 °C 15 min 8.16 25.8%
200 g Savinjski Golding200 g Savinjski Golding Hops Pellet 4.1 Dry Hop 14 days 30.3%
660 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
10 g Table Salt Water Agt Mash 1 hr.
12 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
25 - 35 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 607 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 6.37 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
77 L Mash In Infusion -- 61 °C 25 min
35 L Infusion -- 68 °C 45 min
Mash Out Temperature -- 73 °C 15 min
22 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 110.85 L. Suggest reducing initial water volume to 45.4 L and adding 65.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 92.27 L. Suggest reducing strike water volume to 30.02 L and adding 46.87 L sparge/top-off. 76.9
Strike water volume at mash thickness of 3.3 L/kg 76.9
Mash volume with grains 92.3
Grain absorption losses -23.3
Remaining sparge water volume (equipment estimates 58.2 L) 61.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 110.9 L) 114
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 100.9
Hops absorption losses (whirlpool, hop stand) -0.9
Going into fermentor 100
Total: 138.2  
Equipment Profile Used: System Default
 
Notes

Yeast: Arve Espe Kveik

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  • Last Updated: 2022-05-03 10:39 UTC