Rye Saison - Beer Recipe - Brewer's Friend

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Rye Saison

213 calories 14.3 g 500 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Alex Davies
Calories: 213 calories (Per 500ml)
Carbs: 14.3 g (Per 500ml)
Created: Saturday July 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - Europils Malt3.5 kg Europils Malt 37.5 1.87 82.4%
0.60 kg Crisp Malting - Rye Malt0.6 kg Rye Malt 39.8 11.8 14.1%
0.15 kg Rice Hulls0.15 kg Rice Hulls 0 0 3.5%
4.25 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Leaf/Whole 11 Boil 90 min 29.11 100%
20 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Home tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.87 L Strike 64.5 °C 64.5 °C 60 min
15 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14.9
Mash volume with grains 17.7
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 19.9 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

104 hours - 1.022

171 hours - 1.010 (still bubbling, slow fermentation, temp between 16-20 degrees C throughout)

219 hours - 1.007

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-08-08 14:50 UTC