High & Dry Rye Saison - Beer Recipe - Brewer's Friend

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High & Dry Rye Saison

250 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Briess Recipe Card 2015
Rating:
4.00 (1 Review)

Calories: 250 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday August 25th 2015
1.077
1.007
9.2%
41.8
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 60.1%
1.50 lb American - Rye1.5 lb Rye 38 3.5 18%
0.36 lb American - Carapils (Dextrine Malt)0.36 lb Carapils (Dextrine Malt) 33 1.8 4.3%
0.36 lb American - CaraCrystal Wheat Malt0.36 lb CaraCrystal Wheat Malt 34 55 4.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 12%
0.10 lb Cane Sugar0.1 lb Cane Sugar 46 0 1.2%
8.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.4 Boil 60 min 30.69 28.6%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.4 Boil 10 min 11.13 28.6%
0.75 oz Sorachi Ace0.75 oz Sorachi Ace Hops Pellet 11.9 Boil 0 min 42.9%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 10 min.
1.25 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Belgian Saison III Yeast WLP585
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low-Med
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered Fridge Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.75 gal -- -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.63 g | 22.5 qt) 5.06 20.3  
Mash volume with grains (equipment estimates 6.21 g | 24.8 qt) 5.64 22.6  
Grain absorption losses -0.9 -3.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 4.57 g | 18.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.06 20.3
Equipment Profile Used: System Default
 
Notes

Mash all Grains at 152 Degrees for 60 minutes.

Sparge grain and collect 4 Gallons of Wort.

At start of Boil add all Sugar(s) and first Hop addition.

At 10 minutes add second Hop addition along with Irish Moss and Yeast Nutrient.

At Flameout add last Hop addition and place in Ice Bath to cool to 70 degrees.

Aerate and pitch yeast. Ferment one week at FC 65 degrees,(Fermenting Wort at 70 degrees?) and then raise temp to 71 degrees to finish fermentation (2 weeks).

Bottle Condition for 3-4 weeks at ambient temp.

Actual OG: 1.077
Actual FG: 1.007

Placed in FC set @ 70 degrees. Wort Temp @ 71 degrees. 11:30am 9-7-15

Will drop FC temp to 65 degrees when activity starts.

This beer finished MUCH lower than I thought it would and finished at 9%+

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  • Last Updated: 2016-05-24 19:33 UTC