Rye Saison (242) - Beer Recipe - Brewer's Friend

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Rye Saison (242)

171 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewd Magazine
Calories: 171 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
URL: http://www.brewdmag.com
Created: Sunday July 23rd 2017
1.057
1.004
6.9%
25.1
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 2.77 83.3%
1 kg German - Rye1 kg Rye 38 7.84 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 25.13 100%
50 g / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 14 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Fermentation:

  1. Pitch @20 deg C
  2. Free rise to 25 deg C until gravity is stable.
  3. Transfer to secondary for 14 days.
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  • Last Updated: 2017-08-31 20:48 UTC