FlatBak RyeSon

All Grain Recipe

Submitted By: DaG (Shared)
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Brewer: Darren Greer
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 7.89 galStyle Guide: BJCP 2008
Color: 4.5 SRMEquipment: My Brewery
Bitterness: 28.3 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
8.00 oz Rice Hulls (0.0 SRM) Adjunct 2
8 lbs 4.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
3 lbs Rye Malt (4.7 SRM) Grain 4
8.00 oz Rye, Flaked (3.0 SRM) Grain 5
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6
1.60 oz Styrian Goldings [6.1%] - Boil 60 min Hops 7
2.00 tbsp Irish Moss (Boil 10 min) Misc 8
2.00 tsp Irish Moss (Boil 10 min) Misc 9
1.40 oz Styrian Goldings [6.1%] - Boil 0 min Hops 10
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 11
3.00 tsp Yeast Nutrient (Primary 3 days) Misc 12

Notes

Hold fermentation temp at 71 deg. per recipe. Stuck sparge. Add another 1/2 lb of rice hulls.

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