Rye Brett Saison #2 Beer Recipe | All Grain Saison | Brewer's Friend
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Rye Brett Saison #2

198 calories 10.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.6 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)
Created: Friday November 8th 2019
1.062
1.001
8.2%
25.0
4.6
5.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 69.1%
2 lb German - Rye2 lb Rye 38 3.5 23%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2.2%
8 oz Cane Sugar8 oz Cane Sugar 46 0 5.8%
8.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Brewer's Gold0.5 oz Brewer's Gold Hops Leaf/Whole 9 Boil 60 min 19.99 66.7%
0.25 oz Brewer's Gold0.25 oz Brewer's Gold Hops Leaf/Whole 9 Boil 15 min 4.96 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each campden tablet Water Agt Boil 0 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (custom):
103%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

11/9/19: first batch using brew bag with cooler but bag not effective in this situation. Will have to invest in false bottom for next time.
Also, rye grains not crushed as well as they could have, so efficiency down to 60% from originally estimate 70% on account of this and process. Had to add 8 oz sugar with 1 qt of water after pitch.
Mashed in at 155.5 but forgot to check temp before lautering. Do not know how well cooler retained heat.
Boil off was higher than expected (.45 gallons/hour) at .565 gallons/hour.
Homegrown hops so don't know exact IBU.
60 seconds of O2 then pitched yeast (no starter) at 68. Left to ferment at upstairs room temp (upper 60s during day, cooler at night).
12/17: FG stable at 1.009, transferred about 2.85 gallons to secondary with brett. Will leave at upstairs at room temp. AAs on hops seem more like 6-8%, but no way to know for sure.
4/19: gravity at 1.003. Tastes good, bit of a pellicle that has yet to dissipate on its own.
11/16: Gravity right around, slightly below 1.000. Bottled to estimated 2.7 vol/co2.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-17 14:11 UTC
NEW Water Requirements:
Rye Brett Saison #2
Equipment Profile Used

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Water Requirements:
Rye Brett Saison #2
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Recipe Cost $ (USD)
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.
Gallons
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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