Rye Table Saison - Beer Recipe - Brewer's Friend

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Rye Table Saison

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 77% (brew house)
Source: NRBC
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Wednesday April 6th 2016
1.049
1.009
5.3%
20.9
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 26.3%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 5.3%
1 lb American - Rye1 lb Rye 38 3.5 10.5%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 52.6%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 20.92 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Aroma 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml fermcap Other Boil 90 min.
1 each whirlfloc Fining Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
water additions:

- 5g gypsum
- 3g CaCl2
- 4.08ml lactic acid

target mash pH = 5.3
"slightly bitter" SO4/Cl balance
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal sacc rest Infusion -- 148 °F 90 min
3.4 gal Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.8 15.2  
Mash volume with grains 4.56 18.2  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.46 g | 21.9 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
"Rye Table Saison" Saison beer recipe by NRBC. All Grain, ABV 5.34%, IBU 20.92, SRM 6.26, Fermentables: (Pilsner, Munich Light, Rye, Pale 2-Row, CaraMunich) Hops: (Hallertau Mittelfruh) Other: (fermcap, whirlfloc)
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  • Last Updated: 2016-04-10 20:05 UTC