Pumpkin Rye Saison

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Method: All Grain
Style: California Common Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)

Created Saturday July 20th 2013

Original Gravity:

1.069

Final Gravity:

1.010

ABV (standard):

7.73%

IBU (tinseth):

50.37

SRM (morey):

21.16

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 70°F
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readings.length | number }}

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pale 6-Row5 lb Pale 6-Row	35	1.8	33.2%
5 lb	German - Pilsner5 lb Pilsner	38	1.6	33.2%
2 lb	American - Rye2 lb Rye	38	3.5	13.3%
1 lb	American - Victory1 lb Victory	34	28	6.6%
12 oz	Belgian - Special B12 oz Special B	34	115	5%
5 oz	American - Chocolate5 oz Chocolate	29	350	2.1%
1 lb	Brown Sugar1 lb Brown Sugar	45	15	6.6%
15.06 lb / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Perle2 oz Perle Hops		Pellet	8	Boil	45 min	50.37	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Perle (Pellet) 1.9999999954251 oz Perle (Pellet) Hops		50.37	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Temp	Time
1 qt	protien rest	Infusion	120 °F	20 min
1.4 qt	sacch rest	Infusion	145 °F	60 min
Starting Mash Thickness: 1 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 lb	organic canned pumpkin		Flavor	Mash	--
1 oz	Bay Leaves		Spice	Secondary	--

Yeast

White Labs - Belgian Saison I Yeast WLP565

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Medium
Optimum Temp:	68 - 75 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 263 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

RO base water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
135	20	126	140	207	335
Alkalinity:275 RA: 170 HC03:335 Mash pH:5.38 Mash additions:(grams) Gypsum:4 Epsom:4 Calcium Chloride:5 Sodium Bicarbonate:8 Kettle additions:(grams) Gypsum:4 Epsom:3 Calcium Chloride:5 Sodium Bicarbonate:8
Mash Chemistry and Brewing Water Calculator

Notes

Add 6.1 quarts boiling to raise from 120 to 145

Yeast cells pitched roughly 250b

Last Updated and Sharing

1,341

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Brews

Public: Yup, Shared
Last Updated: 2013-09-04 01:59 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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