The Farmer In The Rye 11g (1 ratings)

All Grain Recipe

Submitted By: Coff (Shared)
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Brewer: Ed Coffey
Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 13.29 galStyle Guide: BJCP 2008
Color: 4.4 SRMEquipment: 20G Kettle+Cooler 10 gallon Batches
Bitterness: 31.5 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.005 SG (1.2° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 8.41 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
3 lbs 4.30 oz Rye Malt (4.7 SRM) Grain 2
13.07 oz Munich 10L (Briess) (10.0 SRM) Grain 3
1.00 oz Belma [9.8%] - Boil 60 min Hops 4
1.09 oz Goldings, East Kent [5.8%] - Boil 30 min Hops 5
0.73 Whirlfloc Tablet (Boil 15 min) Misc 6
2.20 tsp Yeast Nutrient (Boil 15 min) Misc 7
1.09 oz Saaz [4.0%] - Boil 5 min Hops 8
0.73 oz Goldings, East Kent [5.8%] - Boil 5 min Hops 9
1.10 oz Saaz [4.0%] - Boil 0 min Hops 10
0.37 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 11
0.7 pkgs French Saison (Wyeast Labs #3711) Yeast 12
1 lbs 1.60 oz Cane (Beet) Sugar (0.0 SRM) Sugar 13

Notes

Starter: 1.5 L starter of 3711 with 2 smack packs, stirplate for 2-3 days = 379b cells. Brewday 5/18 Pitched 750ml each of 3711 from starter into 2 separate 5.5g batches 1.044SG Pitched 50ml of fresh ECY03 into a 4g batch 1.044SG 5/20 I added a 1/2 lb of boiled and cooled sugar to each of the 2 clean 5.5g fermenter SG now at 1.050. Fermentation: The 2-3711 batches took off in less than 4 hours at 72f, peaked at 74f. ECY03 batch took a little longer to get going but is fermenting vigorously within 12 hours at74f

Ratings

by Coff

This beer advanced to the 2nd round of the 2013 NHC with a score of 42.

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