Rye so Malty - Beer Recipe - Brewer's Friend

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Rye so Malty

163 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Tuesday September 7th 2021
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Orange Blossom Saison version 2

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OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 31

1.049
1.015
4.5%
32.3
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - Rye Malt2 lb Rye Malt 36.8 3.7 19.5%
7 lb American - Pale Ale7 lb Pale Ale 37 3.5 68.3%
4 oz Aromatic Malt4 oz Aromatic Malt 35 20 2.4%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.8%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Comet0.3 oz Comet Hops Leaf/Whole 11 Boil 60 min 10.06 13%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 30 min 9.27 21.7%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 7.2 Boil 14 min 5.69 21.7%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Boil 8 min 7.27 43.5%
2.30 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
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
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6.53 26.1
Equipment Profile Used: System Default
 
Notes

OG at 1.054
pitch at 73F, let free rise
maxed out at 81F at 2 days, then slowly started dropping


New batch: Added an extra 1 oz of Wai-iti at 10 minutes and pitched yeast at 58F. Equipment broke during the mash so this was also effectively a decoction mash at 140F

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  • Last Updated: 2022-04-22 19:30 UTC