Rye Saison from Mad Fermentationist

All Grain Recipe

Submitted By: theBottleFarm (Shared)
Members can download and share recipes

Brewer: Aaron Ouellette
Batch Size: 6.00 galStyle: Saison (16C)
Boil Size: 9.41 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: Mod Pot and Cooler ( 8 Gal/19 L) - all grain
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
3 lbs Rye Malt (Briess) (3.7 SRM) Grain 3
8.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 4
0.75 oz Aurora [8.1%] - Boil 60 min Hops 5
1.00 oz Aurora [8.1%] - Boil 10 min Hops 6
1 lbs Dextrose (Briess) [Boil for 10 min] (1.0 SRM) Sugar 7
0.50 Whirlfloc Tablet (Boil 5 min) Misc 8
3 pkgs French Saison (Wyeast Labs #3711) Yeast 9

Notes

5 1/2 inches of 1072 first runnings I rushed my second batch sparge, got 103? second runnings 12 3/4 inches total runnings Pitched a day old starter wy3711, from a three week old yeast cake. decanted about 75%, pitched about 400mls. Gathered 5.5 g, +3 additiona quarts of wart for future starters. Measured og 1058 Started a starter of white birch dregs which I'll pitch in when I go to secondary in a week. Set thermostat to 68, will bump to 70 tomorrow am, and 72 tomorrow evening, followed by a week at 74. Then, transfer to secondary for long term aging.