Yeast Bay Table Saison w/ Rye - Beer Recipe - Brewer's Friend

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Yeast Bay Table Saison w/ Rye

129 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.9 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 129 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Monday February 25th 2019
1.043
1.006
4.9%
26.4
3.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 81.1%
0.30 kg American - White Wheat0.3 kg White Wheat 40 2.8 8.1%
0.20 kg American - Rye0.2 kg Rye 38 3.5 5.4%
0.20 kg Flaked Rye0.2 kg Flaked Rye 36 2.8 5.4%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 9.16 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 14.35 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 2.86 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wallonia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
25 ml lactic acid to drop to 5.25 ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.8 L Temperature -- 63 °C 60 min
Temperature -- 72 °C 10 min
mashout Temperature -- 78 °C 10 min
18.8 L Sparge -- 100 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 14.8
Mash volume with grains 17.2
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 16.7 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.8
Going into fermentor 20.8
Total: 33.5  
Equipment Profile Used: System Default
"Yeast Bay Table Saison w/ Rye" Saison beer recipe by Dean Strickland. All Grain, ABV 4.85%, IBU 26.37, SRM 3, Fermentables: (Pilsner, White Wheat, Rye, Flaked Rye) Hops: (Willamette, Saaz) Other: (Chalk, Epsom Salt, Gypsum, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2019-03-27 21:28 UTC