Rye saison 
All Grain Recipe
Submitted By: hawkm102 (Shared)
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| Batch Size: 10.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 7.50 gal | Style Guide: BJCP 1999 |
| Color: 4.6 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 23.3 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Rye Malt (4.7 SRM) |
Grain |
2 |
| 1 lbs |
Rye, Flaked (2.0 SRM) |
Grain |
3 |
| 2.50 oz |
Hallertauer [4.3%] - Boil 60 min |
Hops |
4 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 0.75 oz |
Goldings, East Kent [5.0%] - Boil 15 min |
Hops |
6 |
| 0.75 oz |
Hallertauer [4.8%] - Boil 15 min |
Hops |
7 |
| 0.50 oz |
Goldings, East Kent [5.0%] - Boil 5 min |
Hops |
8 |
| 0.50 oz |
Hallertauer [4.8%] - Boil 5 min |
Hops |
9 |
| 1.0 pkgs |
Forbidden Fruit (Wyeast Labs #3463) |
Yeast |
10 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
11 |
Notes
Starters grown in lab without shaking, 1.2 L volume
First pulloff 17.8 brix.
Pitched 1/2 with french saison, other half with forbidden fruit
Forbidden fruit fast fermentation, french saison slow.
Transferred 5/1/12, Forb fruit FG 1.010 , French Sais 1.008
Kegged French saison 5/5/12, FG 1.004.This Recipe Has Not Been Rated
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