Rye Saison (Split Batch) - Beer Recipe - Brewer's Friend

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Rye Saison (Split Batch)

152 calories 9.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created: Wednesday June 12th 2019
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OG: 1.056 FG: 1.008 ABV: 6.3% IBU: 33

1.051
1.003
6.4%
27.1
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg German - Pilsner3.245 kg Pilsner 38 1.6 61.2%
0.20 kg German - Vienna0.2 kg Vienna 37 4 3.8%
0.10 kg American - Munich - Light 10L0.1 kg Munich - Light 10L 33 10 1.9%
0.20 kg German - CaraMunich II0.2 kg CaraMunich II 34 46 3.8%
0.20 kg United Kingdom - Wheat0.2 kg Wheat 37 2 3.8%
1.36 kg American - Rye1.355 kg Rye 38 3.5 25.6%
5.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Moutere14 g Moutere Hops Pellet 17 Boil 60 min 24.08 31.5%
30.50 g Styrian Goldings30.5 g Styrian Goldings Hops Pellet 2.73 Boil 10 min 3.06 68.5%
44.50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4.63 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.81 L Mashed in at 60, adjusted to 63 Infusion -- 63 °C 60 min
17.43 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.3
Mash volume with grains 17.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 23.8 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 26
Going into fermentor 26
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Efficiency was low due to high % of Rye: 68% as opposed to 80% at start of boil, corrected with boil off.

Underpitched both yeasts by an estimated 10% as per Dad's Yeast Calculator. Aerated for 20 secs.

Pitched at 19C, positioned in uncontrolled room with ambient temperature of 22C.

20/06/19 - SG 1.048
24/06/19 - Wallonian Farmhouse: 1.008, Dupont: 1.005
Ambient temp has increased to 25C in loft, Dupont fermenter moved to hot water cupboard (28C).
26/06/19 - Wallonian Farmhouse: 1.002 (6.43%), Dupont: 1.004 (6.17%)
02/07/19 -Wallonian Farmhouse & Dupont: 1.003 (6.4%)

03/07: Batches split, some from both batches bottled immediately. Rhubarb and frozen berry mix added to other batches at a ratio of 77g Rhubarb & 24g berries per litre (estimated).

11/07 - Bottled, 1 carb drop per 330ml

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  • Last Updated: 2019-07-12 10:10 UTC