000000000000000001. Rye Dupont Brett 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)
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| Brewer: Martin Farstad Borg | |
| Batch Size: 9.25 gal | Style: Saison (25B) |
| Boil Size: 12.15 gal | Style Guide: BJCP 2015 |
| Color: 3.9 SRM | Equipment: Braumeister 50L |
| Bitterness: 20.5 IBUs | Boil Time: 90 min |
| Est OG: 1.040 (10.0° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.007 SG (1.9° P) | Fermentation: Ale, Two Stage |
| ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 7.64 oz |
German Tradition (BestMälz) (1.5 SRM) |
Grain |
1 |
| 3 lbs 8.94 oz |
Rye Malt (4.7 SRM) |
Grain |
2 |
| 1 lbs 12.47 oz |
Rye, Flaked (2.0 SRM) |
Grain |
3 |
| 0.71 oz |
Bobek [6.1%] - Boil 60 min |
Hops |
4 |
| 0.71 oz |
Bobek [6.1%] - Boil 15 min |
Hops |
5 |
| 2.12 oz |
Bobek [6.1%] - Boil 5 min |
Hops |
6 |
| 1.0 pkgs |
Saison 0.9ltr starter (White Labs #WLP565) |
Yeast |
7 |
| 1.0 pkgs |
Lochristi Brett Blend (The Yeast Bay #) |
Yeast |
8 |
Taste Notes
90min kok. Kjøl til 27C og pitch gjær. Ren O2 via .05m stein i 60 sek. Hold på 27C i 3 dager og så en grad ned per dag i 4 dager til 23C. Hold på 23C i 10 dager.This Recipe Has Not Been Rated
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