How Rye Am I - Modified

All Grain Recipe

Submitted By: ravenedge (Shared)
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Brewer: Brian
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 7.04 galStyle Guide: BJCP 2008
Color: 4.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 21.3 IBUsBoil Time: 60 min
Est OG: 1.077 (18.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Single Stage
ABV: 8.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 1.60 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
3 lbs 4.80 oz Rye Malt (Weyermann) (3.0 SRM) Grain 2
1 lbs 1.60 oz Candi Sugar, Clear (0.5 SRM) Sugar 3
1.20 oz Smaragd (Emerald) [5.4%] - Boil 60 min Hops 4
0.82 oz Spalter Select [4.5%] - Boil 15 min Hops 5
0.55 oz Spalter Select [4.5%] - Boil 0 min Hops 6
1.1 pkgs French Saison (Wyeast Labs #3711) Yeast 7

Notes

Primary Fermentation (# of Days & Temp): 5 weeks @ 71 degrees

This Recipe Has Not Been Rated

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