Rye saison - Beer Recipe - Brewer's Friend

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Rye saison

120 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.6 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 120 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Thursday May 2nd 2019
1.040
1.005
4.6%
28.4
4.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 59.7%
0.15 kg American - White Wheat0.15 kg White Wheat 40 2.8 4.5%
0.50 kg Flaked Rye0.5 kg Flaked Rye 36 2.8 14.9%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 6%
0.50 kg American - Munich - Light 10L0.5 kg Munich - Light 10L 33 10 14.9%
3.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 10 min 28.39 27.8%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 7 days 33.3%
1.75 oz Magnum1.75 oz Magnum Hops Pellet 15 Dry Hop 7 days 38.9%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
10.96 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (custom):
84.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wallonia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 17 35 20 107 350
25ml acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.4 L Temperature -- 65 °C 60 min
Temperature -- 72 °C 10 min
mashout Temperature -- 78 °C 10 min
19.6 L Sparge -- 100 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13.4
Mash volume with grains 15.6
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 17.5 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Going into fermentor 20.8
Total: 32.9  
Equipment Profile Used: System Default
"Rye saison" Saison beer recipe by Dean Strickland. All Grain, ABV 4.55%, IBU 28.39, SRM 3.98, Fermentables: (Pilsner, White Wheat, Flaked Rye, Flaked Wheat, Munich - Light 10L) Hops: (Magnum, Hallertau Mittelfruh) Other: (Chalk, Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-05-13 14:40 UTC