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Rye Saison 
All Grain Recipe
Submitted By: raubrey85 (Shared)Members can download and share recipes
| Brewer: Ryne | |
| Batch Size: 5.50 gal | Style: Saison (16C) |
| Boil Size: 7.05 gal | Style Guide: BJCP 2008 |
| Color: 6.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 36.2 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.1° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.008 SG (1.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 7 lbs | Pale Ale Malt 2-Row (Briess) (3.5 SRM) | Grain | 1 |
| 2 lbs | Rye Malt (Briess) (3.7 SRM) | Grain | 2 |
| 12.00 oz | Caramel/Crystal Malt - 20L (20.0 SRM) | Grain | 3 |
| 8.00 oz | Vienna Malt (Briess) (3.5 SRM) | Grain | 4 |
| 1.00 oz | Saaz [3.8%] - Boil 60 min | Hops | 5 |
| 1.00 oz | Tettnang [4.5%] - Boil 60 min | Hops | 6 |
| 1.00 oz | Saaz [3.8%] - Boil 10 min | Hops | 7 |
| 1.00 oz | Tettnang [4.5%] - Boil 10 min | Hops | 8 |
| 1.0 pkgs | French Saison (Wyeast Labs #3711) | Yeast | 9 |