08 - Rye Saison - Beer Recipe - Brewer's Friend

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08 - Rye Saison

209 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jarrod
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday September 22nd 2016
1.064
1.010
7.1%
23.6
12.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 44.4%
3 lb German - Vienna3 lb Vienna 37 4 26.7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 8.9%
1 lb American - Rye1 lb Rye 38 3.5 8.9%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 6.7%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 4.4%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 60 min 22.01 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 1.59 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Gelatin Fining Primary 2 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
RO Water

3g Gypsum
5.5g Calcium Chloride
5ml Lactic Acid 88%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike water Infusion -- 149 °F 60 min
4.5 gal Sparge water Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.61 18.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.46 33.8
Equipment Profile Used: System Default
"08 - Rye Saison" Saison beer recipe by Jarrod. All Grain, ABV 7.09%, IBU 23.61, SRM 12.77, Fermentables: (Pilsner, Vienna, Brown Sugar, Rye, Special B, Wheat Malt) Hops: (Saaz) Other: (Irish Moss, Gelatin)
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  • Last Updated: 2017-06-28 05:46 UTC