Rye saison - Beer Recipe - Brewer's Friend

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Rye saison

150 calories 9.9 g 330 ml
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Own recipe
Hop Utilization: 99%
Calories: 150 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Monday May 28th 2018
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OG: 1.060 FG: 1.006 ABV: 7.0% IBU: 20

1.050
1.004
6.0%
21.8
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.95 kg United Kingdom - Lager1.95 kg Lager 38 1.4 67.2%
0.40 kg New Zealand - Malted Rye0.4 kg Malted Rye 40.2 3 13.8%
0.15 kg New Zealand - Medium Crystal Malt0.15 kg Medium Crystal Malt 35.4 56.35 5.2%
0.40 kg United Kingdom - Wheat0.4 kg Wheat 37 2 13.8%
2.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Leaf/Whole 12.9 Boil 60 min 17.31 29.2%
4 g Nelson Sauvin4 g Nelson Sauvin Hops Leaf/Whole 11.9 Aroma 15 min 4.53 16.7%
3 g Nelson Sauvin3 g Nelson Sauvin Hops Leaf/Whole 11.9 Aroma 0 min 12.5%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 11.9 Dry Hop 4 days 41.7%
24 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 107 g       CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
10.3 ml CRS added to 15 L mash water
4.2 ml CRS added to 5 L sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Dunk Infusion -- 65 °C 90 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 9
Mash volume with grains 10.9
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 16.4 L) 10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.6 L) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 19.8  
Equipment Profile Used: System Default
 
Notes

Fermentation temperature wasn't controlled. Ambient temp was about 25°C. Two week fermentation prior to bottling.

Flavours: esters, possibly some fusel alcohols (due probably to the high initial fermentation temp.), rye spiciness. Hop aroma minimal despite dry hopping. Potentially reduced hop aroma due to the addition of gelatin the day before bottling?

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  • Last Updated: 2021-01-04 22:42 UTC