Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

High & Dry Rye Saison

251 calories 17 carbs
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Briess Recipe Card 2015
Rating:
41

Calories: 251 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Tuesday August 25th 2015
1.077
1.007
9.24%
41.81
8
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 60.1%
1.5 lb American - Rye1.5 lb Rye 38 3.5 18%
0.36 lb American - Carapils (Dextrine Malt)0.36 lb Carapils (Dextrine Malt) 33 1.8 4.3%
0.36 lb American - CaraCrystal Wheat Malt0.36 lb CaraCrystal Wheat Malt 34 55 4.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 12%
0.1 lb Cane Sugar0.1 lb Cane Sugar 46 0 1.2%
8.32 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.4 Boil 60 min 30.69 28.6%
0.5 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 10.4 Boil 10 min 11.13 28.6%
0.75 oz Sorachi Ace0.75 oz Sorachi Ace Hops Pellet 11.9 Boil 0 min 42.9%
 
Mash Guidelines
Amount Description Type Temp Time
1.75 gal -- 152 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
0.25 tsp Irish Moss Fining Boil 10 min.
1.25 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Belgian Saison III Yeast WLP585
Amount:
1
Attenuation (custom):
90%
Flocculation:
Low-Med
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 212 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered Fridge Water
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash all Grains at 152 Degrees for 60 minutes.

Sparge grain and collect 4 Gallons of Wort.

At start of Boil add all Sugar(s) and first Hop addition.

At 10 minutes add second Hop addition along with Irish Moss and Yeast Nutrient.

At Flameout add last Hop addition and place in Ice Bath to cool to 70 degrees.

Aerate and pitch yeast. Ferment one week at FC 65 degrees,(Fermenting Wort at 70 degrees?) and then raise temp to 71 degrees to finish fermentation (2 weeks).

Bottle Condition for 3-4 weeks at ambient temp.

Actual OG: 1.077
Actual FG: 1.007

Placed in FC set @ 70 degrees. Wort Temp @ 71 degrees. 11:30am 9-7-15

Will drop FC temp to 65 degrees when activity starts.

This beer finished MUCH lower than I thought it would and finished at 9%+

Last Updated and Sharing
 
785
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-05-24 19:33 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

WoodsmanBrewing 05/24/2016 at 07:33pm
4 of 5

A sweeter tasting beer with excellent mouthfeel and drinkability BUT with a slow burn from the high-alcohol content.


Back To Top Buy Ingredients
https://www.brewersfriend.com/