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Spelt Rye Saison 02

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday August 24th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Lager3 kg Lager 38 1.4 54.5%
1 kg Briess - Rye Malt1 kg Rye Malt 36.8 3.7 18.2%
0.50 kg Gladfield - Flaked Spelt0.5 kg Flaked Spelt 32.2 1.7 9.1%
1 kg GB - US - Spelt Grain1 kg GB - US - Spelt Grain 8 1.8 18.2%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g First Gold15 g First Gold Hops Pellet 7.5 Boil 60 min 17.46 30%
15 g First Gold15 g First Gold Hops Pellet 7.5 Boil 15 min 8.66 30%
20 g First Gold20 g First Gold Hops Pellet 9 Dry Hop 4 days 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.78 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
2.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Protafloc Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - Belgian Saison II OYL-042
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Edinburgh EH8
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 1 4 180 82 15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Crushed Spelt + 800g Crushed Lager in separate pot Infusion -- 62 °C 20 min
11 L Boil for 20mins Temperature -- 100 °C 20 min
4 L Main mash - add cold water to bring to temp Infusion 20 °C 68 °C 60 min
15 L Batch Sparge Sparge -- 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 14.8 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 34.9  
Equipment Profile Used: System Default
"Spelt Rye Saison 02" Saison beer recipe by HKirkham. All Grain, ABV 5%, IBU 26.12, SRM 4.27, Fermentables: (Lager, Rye Malt, Flaked Spelt, GB - US - Spelt Grain) Hops: (First Gold) Other: (Lactic acid, Gypsum, Calcium Chloride (dihydrate), Protafloc)
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  • Last Updated: 2020-09-15 11:15 UTC