Sessionable Jarrylo Saison - Beer Recipe - Brewer's Friend

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Sessionable Jarrylo Saison

92 calories 6.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 75 liters
Post Boil Size: 58.5 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JabaHerms
Calories: 92 calories (Per 330ml)
Carbs: 6.4 g (Per 330ml)
Created: Wednesday September 18th 2019
1.031
1.003
3.7%
21.7
14.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Abbey Malt2 kg Abbey Malt 33 17 28.6%
2 kg German - Pilsner2 kg Pilsner 38 1.6 28.6%
1.70 kg German - Dark Wheat1.7 kg Dark Wheat 39 6.5 24.3%
0.63 kg Flaked Wheat0.63 kg Flaked Wheat 34 2 9%
0.50 kg Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) 38 275 7.1%
0.17 kg German - Acidulated Malt0.17 kg Acidulated Malt 27 3.4 2.4%
7 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Jarrylo10 g Yakima Valley Hops - Jarrylo Hops Leaf/Whole 12.6 Boil 60 min 6.74 10%
30 g Yakima Valley Hops - Jarrylo30 g Yakima Valley Hops - Jarrylo Hops Leaf/Whole 12.6 Boil 15 min 10.03 30%
30 g Yakima Valley Hops - Jarrylo30 g Yakima Valley Hops - Jarrylo Hops Leaf/Whole 12.6 Boil 5 min 4.03 30%
30 g Yakima Valley Hops - Jarrylo30 g Yakima Valley Hops - Jarrylo Hops Leaf/Whole 12.6 Boil 1 min 0.87 30%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 g Baking Soda Water Agt Mash 1 hr.
4.23 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.05 g Epsom Salt Water Agt Mash 1 hr.
1.53 g Gypsum Water Agt Mash 1 hr.
0.50 g metabisulphite Water Agt Mash --
7 g Whirlfloc Water Agt Boil --
3.23 g Baking Soda Water Agt Sparge 1 hr.
7.75 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
5.55 g Epsom Salt Water Agt Sparge 1 hr.
2.83 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 322 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 bar       Temp: 1.5 °C       CO2 Level: 3 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 68 68 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Beta Temperature -- 63 °C 45 min
Alpha Temperature -- 68 °C 45 min
55 L Sparge Fly Sparge -- 68 °C 60 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.05 L. Suggest reducing initial water volume to 45.4 L and adding 18.65 L sparge/top-off.  
Strike water volume at mash thickness of 4 L/kg 26
Mash volume with grains 30.3
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 45.1 L) 56.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 64.1 L) 75
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 55 L) 58.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 58.5 L) 55
Total: 82.1  
Equipment Profile Used: System Default
 
Notes

Candi Sugar in copper before first wort
Ferment 48 hours at 24C then slowly raise to 27C

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  • Last Updated: 2019-12-17 14:06 UTC