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Funky Rye Saison

182 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Friday September 1st 2017
1.056
1.007
6.4%
26.0
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.31 lb Belgian - Pilsner8.312 lb Pilsner 37 1.6 72.7%
1.50 lb American - Rye1.5 lb Rye 38 3.5 13.1%
1 lb German - Vienna1 lb Vienna 37 4 8.7%
10 oz Demera Sugar10 oz Demera Sugar 46 2 5.5%
11.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 13.3 Boil 60 min 19.36 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.9 Boil 10 min 1.91 20.8%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 4.02 20.8%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.9 Boil 1 min 0.23 20.8%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 1 min 0.48 20.8%
2.40 oz / $ 0.00
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
Jolly Pumpkin Calabaza Blanca
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 0 5 59 74 0
3.94 gm Gypsum
2.36 gm CaCl
0.39 gm NaCl
2.4 mL Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.65 g | 34.6 qt) 8.56 34.2  
Mash volume with grains (equipment estimates 9.51 g | 38 qt) 9.42 37.7  
Grain absorption losses -1.35 -5.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

Pitch The Yeast Bay Wallonian Farmhouse at 64 F, hold for three days; warm to 68 F, let temperature free rise; Hold at 72 F until fermentation is complete

Transfer to secondary; pitch The Yeast Bay Brussels Brettanomyces Blend

Wait five months, pitch dregs of two bottles of Jolly Pumpkin Calabaza Blanca

Wait four months, then bottle; carbonate to 3 vol.

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  • Last Updated: 2018-02-11 18:13 UTC