Recipe: JÖTUNN Saison

Recipe Name: JÖTUNN Saison
Yeast: JÖTUNN

I brewed this beer as a scale-up test of the new JÖTUNN hybrid yeast. Even with a simple mash, this yeast crushes through the wort leaving a dry finish and clear beer! This turned out to be a nicely balanced and crushable saison. I like Pale Ale malts for saisons but feel free to use a Pils if you prefer. Consider dosing nutrients if using Continental European malts. Bravo hops were included to make use of the efficient terpene biotransformation of the parent strains and help accentuate citrus aroma.

Author: Richard Preiss

Beer Style (BJCP): 

Batch Size: 25L (~17L was used for this beer, the rest for other experiments)

Pre boil specific gravity: 1.039

Original gravity: 1.043

Final gravity: 1.004 

ABV (predicted): 5.1% 

Apparent attenuation: 90% 

IBU: 31 (Tinseth)

Color: 5 SRM 

Fermentables (4.5 kg): 

2.7 kg - Barn Owl Pale 4 SRM (60%)
1.3 kg - Maris Otter 4 SRM (28.9%)
500 g - Wheat White Malt 2.3 SRM (11.1%)

Water profile: Guelph (hard)

Ca 119 Mg 38 Na 65 Cl 150 SO 

Mash profile: 

Medium fermentability

67 °C - 60 min - Temperature

78 °C - 15 min - Mash Out

Water additions:

 

Mash - 9 ml - Lactic Acid 88%

 

Sparge - 1.52 ml - Lactic Acid 88%

Mash pH: 5.30

End of lauter pH: < 6.0

Wort pH: 5.45
 

Hops/boil: 

60 min - 15 g - Magnum - 12% (19 IBU)
5 min - 28 g - Bravo - 15.5% (9 IBU)
5 min - 28 g - Calista - 3.5% (2 IBU)

Process notes: Adjust sparge water with Lactic Acid to bring pH below 6.0 during sparge.

Fermentation profile: Cool out to 24°C and pitch 1 homebrew pouch (7-10 million cells / mL) of JÖTUNN.

Fermentation Log: 
Day 0 (Brew day): 1.043
Day 1: 1.028
Day 2: 1.022
Day 5: 1.008
Day 7: 1.004 

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