Dry Hop Rye SIP Saison - Beer Recipe - Brewer's Friend

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Dry Hop Rye SIP Saison

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Steve Calderaro
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Tuesday June 30th 2020
1.070
1.017
6.9%
39.2
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Rice Hulls8 oz Rice Hulls 0 0 2%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 3.9%
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 70.6%
6 lb American - Rye6 lb Rye 38 3.5 23.5%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galaxy1 oz Galaxy Hops Leaf/Whole 14.25 Boil 60 min 22.23 16.7%
1 oz Galaxy1 oz Galaxy Hops Leaf/Whole 14.25 Boil 10 min 8.06 16.7%
2 oz Galaxy2 oz Galaxy Hops Leaf/Whole 14.25 Boil 5 min 8.86 33.3%
2 oz Galaxy2 oz Galaxy Hops Leaf/Whole 14.25 Dry Hop 5 days 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Tablet Other Boil 15 min.
1 oz Coriander Seed Other Boil 5 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
Imperial Yeast - Imperial B56 Rustic
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.79 qt). Suggest reducing strike water volume to 9.96 gal (39.84 qt) and adding 1.2 gal (4.79 qt) sparge/top-off. 11.16 44.6  
Strike water volume at mash thickness of 1.75 qt/lb 11.16 44.6  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 11 44  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11 g | 44 qt) 10 40  
Total: 15.94 63.8
Equipment Profile Used: System Default
 
Notes

half will be aged on chardonnay oak chips along with adding dregs of beast yeast (x bottles fed for x days)

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  • Last Updated: 2020-06-30 01:04 UTC