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: 225 calories (Per 12oz)
Carbs: 18 g (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

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Brew Log History

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

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Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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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	Total

Hops

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

Show Summary View

Amount	Variety	Time	IBU	Bill %
2 oz	Perle1.9999999954251 oz Perle Hops	Middle	50.37	100%
2 oz	Total

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	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
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

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

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Brews

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

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