Saison du Rye1

All Grain Recipe

Submitted By: pgregm (Shared)
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Brewer: Greg Maguire
Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 4.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 28.0 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Antwerp, Belgium Water 1
5.21 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4.13 g Chalk (Mash 60 min) Misc 3
2.91 g Salt (Mash 60 min) Misc 4
0.60 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.52 g Calcium Chloride (Mash 60 min) Misc 6
8.00 oz Rice Hulls (0.0 SRM) Adjunct 7
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 8
3 lbs Rye, Flaked (2.0 SRM) Grain 9
1 lbs Oats, Flaked (1.0 SRM) Grain 10
8.00 oz Carafoam (2.0 SRM) Grain 11
4.00 oz Honey (1.0 SRM) Sugar 12
1.00 oz Sorachi Ace [12.0%] - Boil 30 min Hops 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
2.00 g Seeds of Paradise (Boil 5 min) Misc 15
0.50 oz Sorachi Ace [13.0%] - Boil 0 min Hops 16
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 17

Notes

Crap! All the notes I added on Brew day appear to have been deleted from this recipe in the cloud! Anyway, here's where we are 48 hours after brewing: 1. Refractometer SG is now at 1.022, down from 1.046 where it started just before pitching the yeast. The small sample I took out smells like a very good Saison and tastes great too. Perhaps a bit more bitter than I'd like but then the carbonation will temper that. 2. I have my new heat belt on the fermenter and the laser readings are 79.4 at the bottom of the fermenter and 80 towards the top, This is exactly what I wanted after pitching the yeast starter at 78. 3. Brew day was COLD..... 24 degrees. But sunny. I had to bring the burner inside for a bit to warm up the valve so the gas would flow. I used the remote thermometer reader to watch the heat up of mash and sparge water inside. I also put the red blanket around the mash tun and it stayed at a rock-solid 152 degrees for the 60 minutes of mashing. I also let the three sparge additions sit in the tun for 10 minutes each, hoping to get improved utilization. 4. FermCap S was added (12 drops) at boil time and it works like a charm! Absolutely no threat of boil over and I could stay inside and not hover over the pot to look for boil over possibilities. 5. I swapped out the .5 oz of Saaz I planned for another .5 of Sorachi Ace. The Saaz pellets were odorless and tasteless when I opened the packet (which was a small, clear plastic bag, not the usual hopunion aluminum foil packet. 6. I chilled the pot in the sink with three bags of ice and the contents of the ice-maker. It took about an hour to get down to 78 degrees. 7. I used the large nylon bag to hold the hops during boil. Worked great! 8. I added chemicals to adjust the poland spring water to the hardness of Antwerp, Belgium water using BrewSmith's calculator. 9. My O2 bottle was empty so the aeration was mostly the pouring of the wort from the boil kettle to the fermenter from about 2 feet up just using the boil kettle's drain valve. Brew Day +3 Bubbling now at about once everey 9 seconds Brew Day +5 SG 1.016. Bubbling about once every 30-40 seconds. Brew Day+7 SG still around 1.015-6. Transferred to bottling bucket. Heat belt still on. Brew Day +9 Bubbling about once every 2 minutes. Brew Day +18 SG 1.015. Bottled and used sugar drops (1 per bottle). Got 42 12oz bottles, laeving about a quart of yeasty beer in the bottom of the secondary fermenter. Heat belt was removed at day 13. Temp at that point was about 82 degrees. By bottling time it has dropped to 64. Aroma is classic saison. Flavor is crisp and dry with hints of both banana and clove. Brew Day +25 Cracked a room temp bottel open. Nicely carbonated after one week but head was short-lived (approx i minute). Lovely aroma of clove and spice. Classic saison flavor and color. This one's a keeper!

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