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Brett Rye Saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 63% (brew house)
Source: The Mad Fermentatonist
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Sunday April 30th 2017

Original Gravity:

1.064

Final Gravity:

1.011

ABV (standard):

6.9%

IBU (tinseth):

47.9

SRM (mosher):

6.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Belgian - Pilsner11 lb Pilsner	37	1.6	73.3%
4 lb	German - Rye4 lb Rye	38	3.5	26.7%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Columbus14 g Columbus Hops	Pellet	15	Boil	60 min	26.31	14.3%
21 g	Amarillo21 g Amarillo Hops	Pellet	7	Boil	10 min	6.68	21.4%
21 g	Cascade21 g Cascade Hops	Pellet	4	Boil	10 min	3.82	21.4%
21 g	Amarillo21 g Amarillo Hops	Pellet	7	Whirlpool at 200 °F	0 min	7.06	21.4%
21 g	Cascade21 g Cascade Hops	Pellet	4	Whirlpool at 200 °F	0 min	4.04	21.4%
98 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 g	Columbus (Pellet) 14 g Columbus (Pellet) Hops	26.31	14.3%
42 g	Amarillo (Pellet) 42 g Amarillo (Pellet) Hops	13.74	42.8%
42 g	Cascade (Pellet) 42 g Cascade (Pellet) Hops	7.86	42.8%
98 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal	Direct Fire Mash Tun	Infusion	--	150 °F	75 min
6.5 qt	Mash Out	Fly Sparge	--	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 408 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
1.3 grams Gypsum CaSO4 3.8 grams Calcium Chloride CaCl 1.3 grams Magnesium Sulfate MgSO4 0.6 grams Sodium Chloride NaCl
Mash Chemistry and Brewing Water Calculator

Notes

WLP 645 Brettanomyces Claussenii and White Labs French Saison pitched together. Brett C is fruity with no barnyard or poop smells. Adds great complexity and prolongs the longevity of the packaged beer. All my Saison are getting Brett C in the primary or added to the secondary split batch. 5 gallons split into two 3 gallon carboys. One getting brett C the other not. Usually always end up liking the Brett version better.

Franco-Belges Pilsen Malt French 1.7L 11 pounds
Weyermann® Rye Malt 3.5L 4 pounds
Subbed out Styrian Goldings with Amarillo/Antham and Cascade
White Labs WLP590 and WLP645. Ferment at 70 F for three days then two weeks at 75 F

Brewed 06/06/2017, starting gravity 1.058 Original Gravity 1.064
Transfered to corny keg on 7/18/2017, Finishing Gravity 1.003!

Last Updated and Sharing

1,168

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Brews

Public: Yup, Shared
Last Updated: 2017-07-19 01:50 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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