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Sessionable Jarrylo Saison

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

Original Gravity:

1.031

Final Gravity:

1.003

ABV (standard):

3.7%

IBU (tinseth):

21.7

SRM (morey):

14.8

Mash pH

5.2

Cost £

n/a

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Fermentables

Amount	Fermentable	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)	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Yakima Valley Hops - Jarrylo (Leaf/Whole)		21.67	100%
100 g / £ 0.00

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

Other Ingredients

Amount	Name	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	0 min.
7 g	Whirlfloc	Water Agt	Boil	0 min.
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

Notes

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

Last Updated and Sharing

295

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Brews

Public: Yup, Shared
Last Updated: 2019-12-17 14:06 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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