Iron Aler 2016 Chocolate Rye Saison - Beer Recipe - Brewer's Friend

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Iron Aler 2016 Chocolate Rye Saison

192 calories 15.8 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: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday October 12th 2016
1.059
1.009
6.5%
30.3
35.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Canadian - Pale 2-Row6.6 lb Pale 2-Row 36 1.75 53.7%
2.50 lb Finland - Pale Ale Malt2.5 lb Pale Ale Malt 36 2 20.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 8.1%
2.20 lb German - Chocolate Rye2.2 lb Chocolate Rye 31 240 17.9%
12.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 60 min 22.98 25%
0.50 oz caliente0.5 oz caliente Hops Leaf/Whole 12.1 Boil 10 min 7.33 25%
1 oz caliente1 oz caliente Hops Leaf/Whole 15.6 Dry Hop Day 0 50%
2 oz / $ 0.00
 
Yeast
GigaYeast - Saison Yeast #1
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 302 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Fly Sparge -- 149 °F 60 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 4.61 18.5  
Mash volume with grains 5.6 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 4.21 g | 16.9 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.29 37.2
Equipment Profile Used: System Default
 
Notes

Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in the malt and rye at 149 °F (65 °C) in 15 qts. (14 L) of water. Hold at this temperature for 60 minutes. Raise the mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate. Run off the wort and sparge with water hot enough to keep the grain bed around 170 °F (77 °C). Collect 6.5 gallons (25 L) of wort. (Check that final runnings do not drop below SG 1.010.) Boil the wort for 90 minutes, adding hops at times indicated in the ingredients list. Add the sugar at the end of the boil, stirring to dissolve.

Chill the wort, transfer it to a fermenter and pitch the yeast. Ferment at 85 °F (29 °C). Bottle condition.

Variation: Substitute flaked wheat for rye; substitute Styrian Goldings for Amarillo® and Centennial.

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  • Last Updated: 2018-09-15 15:22 UTC