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High & Dry Rye Saison

Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Briess Recipe Card 2015
Rating:

4.00 (1 Review)

Calories: 250 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Tuesday August 25th 2015

Original Gravity:

1.077

Final Gravity:

1.007

ABV (standard):

9.2%

IBU (tinseth):

41.8

SRM (morey):

8.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pale 2-Row5 lb Pale 2-Row	37	1.8	60.1%
1.50 lb	American - Rye1.5 lb Rye	38	3.5	18%
0.36 lb	American - Carapils (Dextrine Malt)0.36 lb Carapils (Dextrine Malt)	33	1.8	4.3%
0.36 lb	American - CaraCrystal Wheat Malt0.36 lb CaraCrystal Wheat Malt	34	55	4.3%
1 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	12%
0.10 lb	Cane Sugar0.1 lb Cane Sugar	46	0	1.2%
8.32 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Sorachi Ace0.5 oz Sorachi Ace Hops	Pellet	10.4	Boil	60 min	30.69	28.6%
0.50 oz	Sorachi Ace0.5 oz Sorachi Ace Hops	Pellet	10.4	Boil	10 min	11.13	28.6%
0.75 oz	Sorachi Ace0.75 oz Sorachi Ace Hops	Pellet	11.9	Boil	0 min		42.9%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Sorachi Ace (Pellet)	41.82	57.2%
0.75 oz	Sorachi Ace (Pellet)		42.9%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.75 gal		--	--	152 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 tsp	Irish Moss		Fining	Boil	10 min.
1.25 tsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

White Labs - Belgian Saison III Yeast WLP585

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Low-Med
Optimum Temp:	68 - 75 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 212 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Filtered Fridge Water
Mash Chemistry and Brewing Water Calculator

Notes

Mash all Grains at 152 Degrees for 60 minutes.

Sparge grain and collect 4 Gallons of Wort.

At start of Boil add all Sugar(s) and first Hop addition.

At 10 minutes add second Hop addition along with Irish Moss and Yeast Nutrient.

At Flameout add last Hop addition and place in Ice Bath to cool to 70 degrees.

Aerate and pitch yeast. Ferment one week at FC 65 degrees,(Fermenting Wort at 70 degrees?) and then raise temp to 71 degrees to finish fermentation (2 weeks).

Bottle Condition for 3-4 weeks at ambient temp.

Actual OG: 1.077
Actual FG: 1.007

Placed in FC set @ 70 degrees. Wort Temp @ 71 degrees. 11:30am 9-7-15

Will drop FC temp to 65 degrees when activity starts.

This beer finished MUCH lower than I thought it would and finished at 9%+

Last Updated and Sharing

1,204

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Brews

Public: Yup, Shared
Last Updated: 2016-05-24 19:33 UTC

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

Discussion about this recipe:

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WoodsmanBrewing • 05/24/2016 at 07:33pm

4 of 5

A sweeter tasting beer with excellent mouthfeel and drinkability BUT with a slow burn from the high-alcohol content.

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