Rye Saison - Beer Recipe - Brewer's Friend

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Rye Saison

155 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Thursday October 4th 2018
1.048
1.005
5.6%
25.9
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.22 lb American - Pale 2-Row13.22 lb Pale 2-Row 37 1.8 66.7%
6.61 lb American - Rye6.61 lb Rye 38 3.5 33.3%
19.83 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.60 oz Tettnanger3.6 oz Tettnanger Hops Pellet 5.5 Boil 25 min 25.92 100%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Nutrient Other Boil 20 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Temperature -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.64 gal (50.54 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.64 gal (2.54 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.44 29.7  
Mash volume with grains 9.02 36.1  
Grain absorption losses -2.48 -9.9  
Remaining sparge water volume (equipment estimates 7.93 g | 31.7 qt) 8.29 33.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.64 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.73 62.9
Equipment Profile Used: System Default
 
Notes

OYL 049 Belgian Ale DK

Substituted recommended yeast for Wyeast 1214 Belgian Abbey. A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
How to add in the nutrient: boil up a small amount of water ( 1-2 liters) and dissolve the powdered nutrient into the boiling water shut off and stir until dissolved.

2nd Place at 1st Annual Brew n Grow Competition

Beer Priming Calculator
Calculates how much priming sugar to add at bottling time for home brewed beer. Includes the residual amount of CO2 present in the beer due to fermentation. Works for Corn Sugar (Dextrose), Table Sugar (Sucrose), and Dry Malt Extract (DME). Also known as bottle priming. Sugar is added at bottling time. The remaining yeast ferment the sugar and this produces CO2.
Priming Calculator:
Units:
Amount Being Packaged:
11
(Gallons)
Volumes of CO2:
2.5
(see table below)
Temperature of Beer:
70
(F) (see below *)


CO2 in Beer:
0.83 volumes
Priming Sugar Options:
Table Sugar: 9.8 oz.
Corn Sugar: 10.8 oz.
DME: 14.4 oz.
(Use one of the above options)



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  • Last Updated: 2019-05-27 02:44 UTC