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Rye Saison (original)

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday March 17th 2016
1.057
1.011
6.0%
30.6
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 70%
2 lb American - Rye2 lb Rye 38 3.5 20%
1 lb Turbinado1 lb Turbinado 44 10 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 90 min 22.26 33.3%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 5 min 8.3 66.7%
1.50 oz / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.7 10.8  
Mash volume with grains 3.42 13.7  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 4.1 16.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.8 27.2
Equipment Profile Used: System Default
 
Notes


7lb Belgian pils
2lb Rye
1 lb. turbinado sugar

.5 oz Sorachi Ace (10.5 AA) FWH
1 oz Sorachi Ace @ 5 minutes

Wyeast 3711

Another version is to just to replace the rye with 1lb Munich and 1lb wheat.

Both versions are simple and tasty.

3711 is a great yeast that always ferments out low. Works in wide range of temps. Good choice for first attempts for a saison. This yeast will ferment anything.

3724 is a good yeast but can be a little finicky on temps. Unless you have a way to control temps and get them up to the high 80's or even 90 and keep it there, this yeast can stall and take a long time to finish.

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  • Last Updated: 2016-03-17 21:15 UTC