2016 - 02 - Rye Saison

All Grain Recipe

Submitted By: neckbeardbrewing (Shared)
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Brewer: Jym
Batch Size: 6.00 galStyle: Saison (16C)
Boil Size: 7.90 galStyle Guide: BJCP 2008
Color: 4.5 SRMEquipment: Neck Beard Brewing v2
Bitterness: 29.3 IBUsBoil 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: 5.5%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 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

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