Rye Saison Beer Recipe | BIAB Saison by AndyP | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Rye Saison

173 calories 14.9 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Andy Peckham
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday August 16th 2016
1.053
1.009
5.9%
40.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 76.9%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 15.4%
0.50 lb Turbinado0.5 lb Turbinado 44 10 3.8%
0.50 lb American - Vienna0.5 lb Vienna 35 4 3.8%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 15.8 Boil 60 min 26.97 20%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 7.6 Boil 15 min 3.22 10%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 7.7 Boil 15 min 3.26 10%
0.38 oz Centennial0.375 oz Centennial Hops Pellet 7.6 Whirlpool at 210 °F 0 min 3.56 15%
0.38 oz Amarillo0.375 oz Amarillo Hops Pellet 7.7 Whirlpool at 210 °F 0 min 3.6 15%
0.38 oz Centennial0.375 oz Centennial Hops Pellet 7.6 Whirlpool at 180 °F 0 min 15%
0.38 oz Amarillo0.375 oz Amarillo Hops Pellet 7.7 Whirlpool at 180 °F 0 min 15%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal -- -- 149 °F 60 min
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
"Rye Saison" Saison beer recipe by Andy Peckham. BIAB, ABV 5.88%, IBU 40.62, SRM 4.56, Fermentables: (Pilsner, Flaked Rye, Turbinado, Vienna) Hops: (Warrior, Centennial, Amarillo)
Brewer's Friend Logo
Last Updated and Sharing
 
917
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-08-20 16:17 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top