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How Rye I Am - Rye Saison (scaled to 2.5)

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Source: HBT usurpers26
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)

Created: Sunday June 29th 2014

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.8%

IBU (tinseth):

26.2

SRM (morey):

19.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.16 lb	Rice Hulls0.16 lb Rice Hulls	0	0	2.7%
4.04 lb	Belgian - Pilsner4.04 lb Pilsner	37	1.6	67.6%
1.45 lb	American - Rye1.45 lb Rye	38	3.5	24.2%
0.33 lb	Belgian Candi Sugar - Dark (275L)	38	275	5.5%
5.98 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.65 oz	Styrian Goldings0.65 oz Styrian Goldings Hops		Pellet	5.5	Boil	60 min	26.19	100%
0.65 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.65 oz	Styrian Goldings (Pellet)		26.19	100%
0.65 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		--	--	152 °F	60 min
Starting Mash Thickness: 1.8 qt/lb

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	71 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 44 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 4L
Batch Size (Gallons): 15.5
Original Gravity: 1.058
Final Gravity: 1.004
IBU: 24.5
Boiling Time (Minutes): 90
Color: 18
Primary Fermentation (# of Days & Temp): 5 weeks @ 71
Tasting Notes: A ridiculously rye saison with nice citrus notes throughout.

This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.

How Rye I Am - A Rye Saison

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale

Mash Profile
Mash @ 152 for 60 minutes. We mashed thin at 1.8qt/lb.

Notes
Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.

http://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-04-17 21:16 UTC
Snapshot Created: 2014-06-29 20:55 UTC
Link To Parent Recipe

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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