Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Fjord & Fjell Sour Cherry Saison

221 calories 20 carbs
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 61% (brew house)
Source: nahthan
Calories: 221 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Sunday July 3rd 2016
16.5 °P
3.1 °P
7.25%
37.55
8.9
n/a
 
Brew Log History

Target 23°C
Ambient: {{ stats.ambient | number:0 }} °C

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

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
0.45 kg German - Acidulated Malt0.45 kg Acidulated Malt 27 3.4 5.5%
7.7 kg German - Pilsner7.7 kg Pilsner 38 1.6 94.5%
8.15 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
50 g Hallertauer50 g Hallertauer Hops Pellet 3.6 Boil 55 min 20.82 17.9%
85 g Styrian Goldings85 g Styrian Goldings Hops Pellet 1.3 Boil 25 min 9.08 30.4%
85 g Styrian Goldings85 g Styrian Goldings Hops Pellet 1.3 Boil 15 min 6.48 30.4%
60 g Lubelski60 g Lubelski Hops Pellet 3.8 Boil 1 min 1.16 21.4%
 
Mash Guidelines
Amount Description Type Temp Time
18 L Infusion 66 °C 60 min
17 L Infusion 76 °C 20 min
9 L Sparge 78 °C 40 min
Starting Mash Thickness: 2.2 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 kg Belgian Candi Sugar - Clear/Blond Flavor Primary 10 days
0.3 kg Cherries Flavor Secondary 14 days
0.9 kg Sour Cherries Flavor Secondary 14 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 379 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: 1.5g table salt
Mash Chemistry and Brewing Water Calculator
 
Notes

Starter: 2 x 1.5l at 9P (307g DME) for 1-2 days / stirplate

Pitched at 21 C raised to 24 C next day.
1 kg of sugar added during fermentation. 0.5 kg sugar 2 days after pitching. 0.5 kg sugar added 4 days after pitching.
Simple syrup preparation: 0.5 kg of sugar mixed into 1L 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
 
1,157
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-04 07:23 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/