How Rye Am I - Modified
All Grain Recipe
Submitted By: ravenedge (Shared)
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Brewer: Brian | |
Batch Size: 5.50 gal | Style: Saison (16C) |
Boil Size: 7.04 gal | Style Guide: BJCP 2008 |
Color: 4.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 21.3 IBUs | Boil 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