Rye Table Saison II (Buddha's Hand Saison) - Beer Recipe - Brewer's Friend

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Rye Table Saison II (Buddha's Hand Saison)

167 calories 15.3 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: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NRBC
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday May 23rd 2016
1.051
1.010
5.4%
31.0
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale Ale5 lb Pale Ale 37 3.5 43.5%
3 lb American - Vienna3 lb Vienna 35 4 26.1%
2 lb American - Rye2 lb Rye 38 3.5 17.4%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 8.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 20 min 19.42 16.7%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Whirlpool at 212 °F 20 min 11.58 16.7%
4 oz Buddha's Hand4 oz Buddha's Hand Hops Fresh 0 Dry Hop 2 days 66.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
2.20 g yeast nutrient Other Boil 10 min.
4 oz Buddha's Hand Spice Boil --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
WLP590 - French Saison
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) 197 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
59.5 3.0 14.0 56.2 68.6 0.152

+ 3g CaCl2
+ 3g Gypsum
+ 4,22ml lactic acid (~- 0,8 tsp)

target pH = 5,3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal b-amylase Infusion -- 145 °F 45 min
a-amylase Temperature -- 158 °F 20 min
mash out Temperature -- 168 °F 10 min
3.3 gal fill HLT to ~4 gal Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.03 16.1  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.49 g | 22 qt) 4.66 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
"Rye Table Saison II (Buddha's Hand Saison)" Saison beer recipe by NRBC. All Grain, ABV 5.43%, IBU 31, SRM 5.75, Fermentables: (Pale Ale, Vienna, Rye, Flaked Rye, Rice Hulls) Hops: (Challenger, Buddha's Hand) Other: (whirlfloc, yeast nutrient, Buddha's Hand)
Last Updated and Sharing
 
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  • Last Updated: 2016-07-07 06:34 UTC