Rye Saison - Beer Recipe - Brewer's Friend

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Rye Saison

204 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Brad Hammerson and Reed Clayton
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday April 1st 2017
1.062
1.013
6.5%
39.2
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Belgian - Pilsner16 lb Pilsner 37 1.6 60.4%
6 lb Belgian - Pale Ale6 lb Pale Ale 38 3.4 22.6%
1.50 lb American - Rye1.5 lb Rye 38 3.5 5.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 3.8%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 3.8%
1 lb United Kingdom - Crystal Rye1 lb Crystal Rye 33 90 3.8%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.12 oz Horizon1.12 oz Horizon Hops Pellet 10.3 Boil 60 min 21.15 18.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 5 min 3.14 16.3%
1 oz Citra1 oz Citra Hops Pellet 13.4 Boil 5 min 4.9 16.3%
1 oz Citra1 oz Citra Hops Leaf/Whole 13.4 Hopback at 212 °F 0 min 10.04 16.3%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 5 days 16.3%
1 oz Citra1 oz Citra Hops Pellet 13.4 Dry Hop 5 days 16.3%
6.12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Rice Hulls Other Mash 1 hr.
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 148 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing strike water volume to 9.88 gal (39.52 qt) and adding 0.06 gal (0.23 qt) sparge/top-off. 9.94 39.8  
Strike water volume at mash thickness of 1.5 qt/lb 9.94 39.8  
Mash volume with grains 12.06 48.2  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.65 g | 46.6 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 10.04 40.2  
Hops absorption losses (hopback) -0.04 -0.2  
Going into fermentor 10 40  
Total: 15.06 60.3
Equipment Profile Used: System Default
 
Notes

Wyeast 21 MAR 17 MFG Date
Imp Org 18 NOV 16 MFG Date

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  • Last Updated: 2017-04-14 15:05 UTC