How Rye I Am - Rye Saison (scaled to 2.5) - Beer Recipe - Brewer's Friend

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How Rye I Am - Rye Saison (scaled to 2.5)

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Source: HBT usurpers26
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Saturday June 7th 2014
1.054
1.010
5.8%
26.2
19.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.16 lb Rice Hulls0.16 lb Rice Hulls 0 0 2.7%
4.04 lb Belgian - Pilsner4.04 lb Pilsner 37 1.6 67.6%
1.45 lb American - Rye1.45 lb Rye 38 3.5 24.2%
0.33 lb Belgian Candi Sugar - Dark (275L)0.33 lb Belgian Candi Sugar - Dark (275L) 38 275 5.5%
5.98 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Styrian Goldings0.65 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 26.19 100%
0.65 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 2.54 10.2  
Mash volume with grains 2.99 12  
Grain absorption losses -0.71 -2.8  
Remaining sparge water volume (equipment estimates 3.16 g | 12.6 qt) 0.89 3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 4.77 g | 19.1 qt) 2.5 10  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 3.43 13.7
Equipment Profile Used: System Default
 
Notes

All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 4L
Batch Size (Gallons): 15.5
Original Gravity: 1.058
Final Gravity: 1.004
IBU: 24.5
Boiling Time (Minutes): 90
Color: 18
Primary Fermentation (# of Days & Temp): 5 weeks @ 71
Tasting Notes: A ridiculously rye saison with nice citrus notes throughout.

This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.

How Rye I Am - A Rye Saison

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale

Mash Profile
Mash @ 152 for 60 minutes. We mashed thin at 1.8qt/lb.

Notes
Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.

http://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/

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  • Last Updated: 2016-04-17 21:16 UTC