Brett Rye Saison - Beer Recipe - Brewer's Friend

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Brett Rye Saison

210 calories 18.1 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: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 63% (brew house)
Source: The Mad Fermentatonist
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Sunday April 30th 2017
1.064
1.011
6.9%
47.9
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 73.3%
4 lb German - Rye4 lb Rye 38 3.5 26.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Columbus14 g Columbus Hops Pellet 15 Boil 60 min 26.31 14.3%
21 g Amarillo21 g Amarillo Hops Pellet 7 Boil 10 min 6.68 21.4%
21 g Cascade21 g Cascade Hops Pellet 4 Boil 10 min 3.82 21.4%
21 g Amarillo21 g Amarillo Hops Pellet 7 Whirlpool at 200 °F 0 min 7.06 21.4%
21 g Cascade21 g Cascade Hops Pellet 4 Whirlpool at 200 °F 0 min 4.04 21.4%
98 g / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 408 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
1.3 grams Gypsum CaSO4
3.8 grams Calcium Chloride CaCl
1.3 grams Magnesium Sulfate MgSO4
0.6 grams Sodium Chloride NaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Direct Fire Mash Tun Infusion -- 150 °F 75 min
6.5 qt Mash Out Fly Sparge -- 168 °F 15 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 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

WLP 645 Brettanomyces Claussenii and White Labs French Saison pitched together. Brett C is fruity with no barnyard or poop smells. Adds great complexity and prolongs the longevity of the packaged beer. All my Saison are getting Brett C in the primary or added to the secondary split batch. 5 gallons split into two 3 gallon carboys. One getting brett C the other not. Usually always end up liking the Brett version better.

Franco-Belges Pilsen Malt French 1.7L 11 pounds
Weyermann® Rye Malt 3.5L 4 pounds
Subbed out Styrian Goldings with Amarillo/Antham and Cascade
White Labs WLP590 and WLP645. Ferment at 70 F for three days then two weeks at 75 F

Brewed 06/06/2017, starting gravity 1.058 Original Gravity 1.064
Transfered to corny keg on 7/18/2017, Finishing Gravity 1.003!

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  • Last Updated: 2017-07-19 01:50 UTC