2016 - 02 - Rye Saison - Recipe

2016 - 02 - Rye Saison

Brewer: Jym
Batch Size: 6.00 gal	Style: Saison (16C)
Boil Size: 7.90 gal	Style Guide: BJCP 2008
Color: 4.5 SRM	Equipment: Neck Beard Brewing v2
Bitterness: 29.3 IBUs	Boil Time: 75 min
Est OG: 1.052 (12.8° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs	Castle Belgian Pilsner (2.0 SRM)	Grain	1
1 lbs 12.00 oz	Briess Rye Malt (4.7 SRM)	Grain	2
8.00 oz	Weyermann German Munich (9.0 SRM)	Grain	3
0.37 oz	Taurus [16.6%] - Boil 75 min	Hops	4
0.50 oz	Goldings, East Kent [5.0%] - Boil 30 min	Hops	5
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	6
0.75 oz	Saaz [4.0%] - Boil 5 min	Hops	7
0.50 oz	Goldings, East Kent [5.0%] - Boil 5 min	Hops	8
0.75 oz	Saaz [4.0%] - Boil 0 min	Hops	9
0.50 oz	Goldings, East Kent [5.0%] - Boil 0 min	Hops	10
1.0 pkgs	Rustic (Imperial Organic #B56)	Yeast	11