Belgian Farmhouse Saison w/ Rye - Beer Recipe - Brewer's Friend

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Belgian Farmhouse Saison w/ Rye

168 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.02 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jay Avrett
Calories: 168 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Saturday June 29th 2019
1.052
1.005
6.1%
13.6
5.0
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 lb German - Pilsner9.3 lb Pilsner 38 1.6 80.1%
1.10 lb Munich - Light 10L1.102 lb Munich - Light 10L 33 10 9.5%
0.88 lb German - Rye0.882 lb Rye 38 3.5 7.6%
0.33 lb Flaked Wheat0.33 lb Flaked Wheat 34 2 2.8%
11.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 60 min 11.89 45.5%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 13.3 Boil 1 min 1.22 22.7%
0.70 oz Hallertau Hersbrucker0.7 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.51 31.8%
2.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Jauche, Brabant-Wallone, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
138 14 10 48 68 494
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.4 qt Infusion -- 147 °F 90 min
20.6 qt Sparge -- 180 °F 20 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 4.36 17.4  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.02 20.1  
Going into fermentor 5.02 20.1  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Starter Notes:
DME Required: 7.2 oz, 205.4 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.23
Ending Cell Count: 335 billion cells
Made a 2L starter and allowed to stir for 20 hours.

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  • Last Updated: 2022-09-09 11:12 UTC