Rye Saison - Beer Recipe - Brewer's Friend

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Rye Saison

8835 calories 658.6 g 19 L
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.16 liters
Post Boil Size: 23.4 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Andrew Burns
Calories: 8835 calories (Per 19L)
Carbs: 658.6 g (Per 19L)
Created: Tuesday September 13th 2022
1.051
1.006
5.9%
40.1
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 kg Belgian - Pilsner3.1 kg Pilsner 37 1.6 61.3%
500 g Gladfield - Harraways Flaked Wheat500 g Harraways Flaked Wheat $ 0.00 / kg
$ 0.00 		35.4 1.6 9.9%
729.10 g Briess - Rye Malt729.1 g Rye Malt 36.8 3.7 14.4%
299.38 g Brown Sugar299.38 g Brown Sugar - (late boil kettle addition) 45 15 5.9%
125 g German - Acidulated Malt125 g Acidulated Malt 27 3.4 2.5%
300 g Barrett Burston - Munich Malt300 g Munich Malt 35 7.7 5.9%
5,053.48 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops $ 0.00 / g
$ 0.00 		Pellet 7 Boil 60 min 13.14 10.7%
25 g Centennial25 g Centennial Hops $ 0.00 / g
$ 0.00 		Pellet 10 Boil 5 min 6.24 17.9%
100 g Flinders100 g Flinders Hops Leaf/Whole 15 Hop Stand at 80 °C 20 min 20.67 71.4%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g Rice hulls Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Farmhouse Ale 3726
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Variable
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 192.5 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 25 75 100 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 53 °C 50 °C 20 min
Infusion -- 63 °C 60 min
Mash out Infusion -- 78 °C 10 min
4 L Batch Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains 17.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 23 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 28.2
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 23.4
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 22.5
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Brew date: 13\09\22

Cubed: 21 liters

Actual OG: 1.050

22/09/22: Yeast pitched at 20c, no starter.

23/09/22: Ferment very active - AM.

23/09/22: Temp raised to 21c - AM

25/09/22: Temp raised to 21.5c

26/09/22: Temp raised to 22c

27/09/22: Temp raised to 22.5c

28/09/22: Temp raised to 23c

29/09/22: AM, Temp raised to 24c - Current Gravity 1.010

29/09/22: PM, Temp raised to 24.5c

30/09/22: Temp raised to 25.5c

01/10/22: AM, Temp raised to 26.5c

01/10/22: PM, Temp raised to 27c

02/10/22: Current gravity 1.008

02/10/22: Pitch Brett, raise temp to 28c

11/10/22: Current gravity 1.005

12/10/22: Transferred to keg for conditioning, 19 liters.



Bulk Priming: Dextrose 85g @ 8c in 18 liters

05/11/22: Packaging - PET bottles 18 liters.

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  • Last Updated: 2023-03-01 09:19 UTC
  • Snapshot Created: 2022-09-13 05:07 UTC