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Fjord & Fjell Rhubarb Saison

150 calories 13 carbs
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 52 liters
Pre Boil Gravity: 9.4 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: nahthan
Calories: 150 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Thursday May 25th 2017
11.5 °P
2.0 °P
5.06%
25.07
7.03
n/a
 
Brew Log History

Target 23°C
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Attenuation: {{ stats.attenuation | number:2 }}%

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

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Fermentables
Amount Fermentable PPG °L Bill %
8.8 kg German - Pilsner8.8 kg Pilsner 38 1.6 84.2%
0.65 kg German - Acidulated Malt0.65 kg Acidulated Malt 27 3.4 6.2%
0.5 kg German - Carapils0.5 kg Carapils 35 1.3 4.8%
0.5 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 4.8%
10.45 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Simcoe20 g Simcoe Hops Pellet 12 Boil 85 min 17.27 11.8%
50 g Celeia50 g Celeia Hops Pellet 3 Boil 30 min 7.8 29.4%
50 g Boadicea50 g Boadicea Hops Pellet 7.6 Boil 0 min 29.4%
50 g Boadicea50 g Boadicea Hops Pellet 7.6 Dry Hop 7 days 29.4%
 
Mash Guidelines
Amount Description Type Temp Time
33.5 L Mash In Infusion 66 °C 60 min
18 L Mash Out Infusion 76 °C 20 min
9.5 L Sparge 78 °C 40 min
Starting Mash Thickness: 3.25 L/kg
 
Other Ingredients
Amount Name Type Use Time
0.8 kg Rhubarb Flavor Boil 0 min.
1.6 kg Rhubarb Flavor Secondary 7 days
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 362 B cells required
Hornindal Kveik (NCYC 4051)
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 362 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       CO2 Level: 4.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Total water additions:
- 3g gypsum
- 3g table salt
- 1g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermenter #1 (HO): Hornindal Kveik: Starter: 1l at 10P / stirplate 1-2 days
Fermenter #2 (BE): WLP550: No starter

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-04 07:22 UTC
  • Snapshot Created: 2017-05-25 08:33 UTC
  • Link To Parent Recipe
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