Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

VS Rye Saison

195 calories 14.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Source: rrenaud
Calories: 195 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created Monday July 11th 2016
1.060
1.007
6.99%
19.69
3.85
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 34.3%
2 lb American - Rye2 lb Rye 38 3.5 22.9%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 34.3%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 8.6%
8.75 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.4 Boil 75 min 19.69 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 0 min 66.7%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 qt overnight mash, temp ended up at 122 Infusion 148 °F 600 min
 
Yeast
White Labs - Belgian Style Saison Blend WLP568
Amount:
1 Each
Cost:
Attenuation (custom):
86.5%
Flocculation:
Medium
Optimum Temp:
70 - 80 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 140 B cells required
split batch: Wyeast Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 140 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

made 2L starter at 1.020 for both yeasts, left overnight.

DME added in last 10 minutes, likely higher IBUs than the calculator thinks.

Belgian Saison got the overnight mash.

3724 starter smelled beery.
568 started smelled super fruity and delicious.

sampled 3724 after 2.5 days, SG at 1.022, beer tastes good, creamy, sweet, estery, maybe bubble gum or cotton candy? after 9 days, SG at 1.015, not nearly as bubble gummy as it was, TBH, it's a bit worse. after 3 weeks, gravity at 1.007, tastes good, reminds me of hennepin, smell has a bit of not entirely pleasing fermentation character.

sampled 568 after 5 days, refractometer says 6.2 brix, smells a little sulfury, not very good tasting. after 13 days, refractomter says 6.5. smell still maybe sulfury, tastes very good though, very rich in soft, fruity esters. finished at 1.008, some of the fruitiness is gone (should have served it asap?).

Last Updated and Sharing
 
606
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-12 14:28 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.

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