Rye Saison - Beer Recipe - Brewer's Friend

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Rye Saison

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Monday September 4th 2017
1.051
1.009
5.6%
21.7
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.6%
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 41%
4.50 lb American - Rye4.5 lb Rye 38 3.5 23.1%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 7.7%
5 lb German - Pilsner5 lb Pilsner 38 1.6 25.6%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Cascade0.7 oz Cascade Hops Pellet 10.1 Boil 15 min 6.54 30.4%
1.60 oz East Kent Goldings1.6 oz East Kent Goldings Hops Pellet 5.1 Boil 60 min 15.2 69.6%
2.30 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 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
6g gypsum
6g calcium chloride
2g table salt
7.5ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 148 °F 60 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.59 gal (50.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.59 gal (2.35 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.8 qt/lb 8.1 32.4  
Mash volume with grains 9.54 38.2  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 6.88 g | 27.5 qt) 7.79 31.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 12.59 g | 50.3 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.89 63.6
Equipment Profile Used: System Default
 
Notes

Pitch 62-64F. Ferment at 65 for 3 days, then ramp to 85f until fully attenuated. Rise to 90f for 3 days, then chill.

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  • Last Updated: 2017-09-17 17:38 UTC