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How Rye Am I?

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://homebrewtalk.com/showthread.php?t=238831
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Amount Fermentable PPG °L Bill %
46 ozGerman - Rye46 oz Rye383.524.2%
129 ozAmerican - Pilsner129 oz Pilsner371.867.9%
5 ozRice Hulls5 oz Rice Hulls002.6%
10 ozBelgian Candi Syrup - D-18010 oz Belgian Candi Syrup - D-180321805.3%
11.88 lb Total      
Amount Variety Type AA Use Time IBU
1.2 ozStyrian Goldings1.2 oz Styrian Goldings HopsPellet5.5Boil60 min22.78
Mash Guidelines
Amount Description Type Temp Time
5.5 galStrikeInfusion160 F60 min
2.5 galSparge--168 F10 min
Starting Mash Thickness: 1.8 qt/lb
Attenuation (avg):
Optimum Temp:
65 - 77 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P)
106 B cells required
Yeast Pitch Rate and Starter Calculator
Mash Profile
Mash @ 152* for 60 minutes. We mashed thin at 1.8qt/lb.


Adjusted OG is 1056 (for efficiency calculations)

Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.

Candi Sugar on the cold side?

Mash Schedule (Brewtoad)

11.25 lb grain wt.
6.5 Boil
Mash Thickness 1.8

Mash Schedule

Strike grains with 5.56 gal of water at 160.8 °F.
Mash at 152 °F for 60 min.
Vorlauf and lauter 3.94 gal in your first runnings.
Add 2.56 gal of sparge water at 168 °F.
Vorlauf and lauter 2.56 gal in your second runnings.
Your combined runnings should be 6.5 gal.
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View Count: 136
Brew Count: 0
Last Updated: 2017-03-18 14:42 UTC
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