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Fjord & Fjell Cherry Saison

255 calories 21 carbs
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 28.7 liters
Pre Boil Gravity: 8.3 °P (recipe based estimate)
Efficiency: 61% (brew house)
Source: nahthan
Calories: 255 calories (Per 355mL)
Carbs: 21 g (Per 355mL)
Created Wednesday April 1st 2015
18.8 °P
3.2 °P
8.55%
40.21
8.68
n/a
 
Brew Log History

Target 21°C
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OG: {{ stats.ogPlato | number:2 }}°P
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz
Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
0.4 kg German - Acidulated Malt0.4 kg Acidulated Malt 27 3.4 7%
4.6 kg German - Pilsner4.6 kg Pilsner 38 1.6 80.7%
0.7 kg Belgian Candi Sugar - Clear/Blond (0L)0.7 kg Belgian Candi Sugar - Clear/Blond (0L) - (late addition) 38 0 12.3%
5.7 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
25 g Hallertauer Mittelfrüh25 g Hallertauer Mittelfrüh Hops Pellet 4.8 Boil 55 min 23.15 20%
31 g Styrian Goldings31 g Styrian Goldings Hops Pellet 2.2 Boil 25 min 9.35 24.8%
31 g Styrian Goldings31 g Styrian Goldings Hops Pellet 2.2 Boil 15 min 6.67 24.8%
38 g Saazer38 g Saazer Hops Pellet 3.2 Boil 1 min 1.03 30.4%
 
Mash Guidelines
Amount Description Type Temp Time
13.5 L Infusion 66 °C 60 min
7.5 L Infusion 78 °C 20 min
9 L Sparge 78 °C 40 min
Starting Mash Thickness: 2.3 L/kg
 
Other Ingredients
Amount Name Type Use Time
300 g Cherries Flavor Secondary 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 282 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 80       CO2 Level: 4.5 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Water additions:
- Mash: 1g table salt
Mash Chemistry and Brewing Water Calculator
 
Notes

Starter: 2l at 8P for 1 day / stirplate

Pitched at 21 C raised to 24 C next day.
0.7 kg of sugar added during fermentation. 0.35 kg sugar 2 days after pitching. 0.35 kg sugar added 4 days after pitching. simple syrup preparation: 0.35 kg of sugar mixed into 700mL of water and boiled for 15min.
OG without sugar additions: 16.1P (1.066)

Actual OG/FG: 19.3P (1.080) / 1.3P (1.005)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-04 07:21 UTC
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