Rye Saison II - Beer Recipe - Brewer's Friend

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Rye Saison II

192 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ASP, G Strong, BF
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Wednesday May 4th 2016
1.059
1.008
6.7%
28.5
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 lb Belgian - Pilsner5.9 lb Pilsner 37 1.6 52.2%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 17.7%
2 lb American - Rye2 lb Rye 38 3.5 17.7%
0.40 lb Belgian - Biscuit0.4 lb Biscuit 35 23 3.5%
1 lb German - Munich Light1 lb Munich Light 37 6 8.8%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.7 Boil 60 min 8.08 33.3%
0.50 oz HBC 4380.5 oz HBC 438 Hops Pellet 16.6 Boil 10 min 13.14 33.3%
0.50 oz HBC 4380.5 oz HBC 438 Hops Pellet 16.6 Boil 5 min 7.23 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp gypsum Water Agt Mash --
1 tsp Lactic Acid Water Agt Mash --
0.50 tsp irish moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
WLP 566
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch rest Infusion -- 150 °F 60 min
Mashout Temperature -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.22 g | 32.9 qt) 10.16 40.7  
Mash volume with grains (equipment estimates 9.12 g | 36.5 qt) 11.07 44.3  
Grain absorption losses -1.41 -5.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 10.16 40.7
Equipment Profile Used: System Default
 
Notes

Using a harvested yeast blend of some old 568 and supplemented by some fresh 566.

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  • Last Updated: 2016-05-22 17:53 UTC