Castle Forest Rye Season #29

All Grain Recipe

Submitted By: castleforest (Shared)
Members can download and share recipes

Brewer: Fredrik Hagman
Batch Size: 5.28 galStyle: Saison (16C)
Boil Size: 6.04 galStyle Guide: BJCP 2008
Color: 7.5 SRMEquipment: MyEq
Bitterness: 23.2 IBUsBoil Time: 60 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.009 SG (2.3° P)Fermentation: My Aging Profile
ABV: 6.3%Taste Rating: 45.0

Ingredients
Amount Name Type #
15.40 g Baking Soda (Mash 60 min) Misc 1
6.40 g Chalk (Mash 60 min) Misc 2
4.50 g Calcium Chloride (Mash 60 min) Misc 3
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
7 lbs 7.93 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5
1 lbs 9.15 oz Rye Malt (4.7 SRM) Grain 6
1 lbs 1.64 oz Wheat, Raw (1.7 SRM) Grain 7
14.11 oz Wheat Malt, Ger (2.0 SRM) Grain 8
7.05 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9
3.53 oz Caraaroma (130.0 SRM) Grain 10
1.06 oz Hallertauer Mittelfrueh [5.2%] - Boil 60 min Hops 11
0.35 oz Bobek [4.0%] - Boil 15 min Hops 12
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 13
0.35 oz Bobek [4.0%] - Boil 5 min Hops 14
1 pkgs French Saison (Wyeast Labs #3711) Yeast 15

Notes

Added 50 g wheat bran (vetekli) and 50 g Graham flour (grahamsmjöl) to the mash. Fermented 28C. 20/6 1.011 50x33