Rye saison 5

All Grain Recipe

Submitted By: hawkm102 (Shared)
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Batch Size: 10.00 galStyle: American Amber Ale ( 6B)
Boil Size: 7.50 galStyle Guide: BJCP 1999
Color: 4.6 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 26.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Rye Malt (4.7 SRM) Grain 2
1 lbs Rye, Flaked (2.0 SRM) Grain 3
2.50 oz Saaz [5.0%] - Boil 60 min Hops 4
2.00 Whirlfloc Tablet (Boil 15 min) Misc 5
0.75 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 6
0.75 oz Hallertauer [4.8%] - Boil 15 min Hops 7
0.50 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 8
0.50 oz Hallertauer [4.8%] - Boil 5 min Hops 9
1 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 10
1 pkgs French Saison (Wyeast Labs #3711) Yeast 11

Notes

Starters grown in lab without shaking, 1.2 L volume First pulloff 17.8 brix. Pitched 1/2 with french saison, other half with forbidden fruit Forbidden fruit fast fermentation, french saison slow. Transferred 5/1/12, Forb fruit FG 1.010 , French Sais 1.008 Kegged French saison 5/5/12, FG 1.004.