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Rye Saison

171 calories 16.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: GH
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Thursday July 5th 2018
1.052
1.011
5.4%
34.3
7.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 oz American - White Wheat3.2 oz White Wheat 40 2.8 4.5%
3.50 lb American - Pilsner3.5 lb Pilsner 37 1.8 79.5%
3.20 oz American - Caramel / Crystal 80L3.2 oz Caramel / Crystal 80L 33 80 4.5%
4.80 oz Flaked Rye4.8 oz Flaked Rye 36 2.8 6.8%
3.20 oz German - Vienna3.2 oz Vienna 37 4 4.5%
70.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.4 Boil 10 min 5.26 33.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.7 Boil 45 min 28.99 66.7%
1.50 oz / $ 0.00
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 61 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 1.6       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt . Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.86 g | 19.4 qt) 4.3 17.2  
Mash volume with grains (equipment estimates 5.21 g | 20.8 qt) 4.65 18.6  
Grain absorption losses -0.55 -2.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.3 17.2
Equipment Profile Used: System Default
 
Notes

used 1/2 pkt Danstar. OG post-fermentation registered 1.044 missing by 0.8. Maybe milling? Added other half of yeast packet at 2 weeks.
mash and to fermenter 10/9. OG (temp adj) was 1.044.
bottle 11/27. Crash in basement (55F) for 2 weeks. FG 1.002 for a 5.5% ABV. Added 1.4 OZ (weight) table sugar for priming in 1 qt water.
Will be first yeast recovery using this batch.

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  • Last Updated: 2019-05-30 20:06 UTC