Rye Saison with Graeme - Beer Recipe - Brewer's Friend

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Rye Saison with Graeme

152 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 45 min
Batch Size: 9 liters (ending kettle volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday October 2nd 2020
1.050
1.009
5.4%
27.1
6.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Canadian - Pale 2-Row1 kg Pale 2-Row 36 1.75 47.6%
0.42 kg Munich Light0.42 kg Munich Light 34 10 20%
0.10 kg Finland - Melanoid Malt0.1 kg Melanoid Malt 35 27 4.8%
0.48 kg Canada Malting - Century Rye0.48 kg Century Rye 29 2.65 22.9%
0.10 kg Canadian - Pale Wheat0.1 kg Pale Wheat 36 2 4.8%
2.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Loral8 g Loral Hops Pellet 12.4 Boil 30 min 23.28 30.8%
18 g Saaz18 g Saaz Hops Pellet 3.5 Boil 5 min 3.84 69.2%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
0.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.40 g Table Salt Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
Escarpment Labs - Brett D
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
22 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
Escarpment Labs - Brussels Brett
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
22 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
Escarpment Labs - Fruit Bomb Saison
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
22 - 27 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 96.6 g       Temp: 25 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 L Steeping 65 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 14
Mash volume with grains 15.4
Grain absorption losses -2.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.4 L) 11
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 6.6 L) 9
Estimated amount in fermentor 9
Total: 14  
Equipment Profile Used: System Default
"Rye Saison with Graeme" Saison beer recipe by Prestonr. BIAB, ABV 5.4%, IBU 27.12, SRM 6.93, Fermentables: (Pale 2-Row, Munich Light, Melanoid Malt, Century Rye, Pale Wheat) Hops: (Loral, Saaz) Other: (Gypsum, Calcium Chloride (anhydrous), Table Salt, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-10-04 17:24 UTC