FlatBak RyeSon 
All Grain Recipe
Submitted By: DaG (Shared)
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| Brewer: Darren Greer | |
| Batch Size: 5.50 gal | Style: Saison (16C) |
| Boil Size: 7.89 gal | Style Guide: BJCP 2008 |
| Color: 4.5 SRM | Equipment: My Brewery |
| Bitterness: 28.3 IBUs | Boil Time: 60 min |
| Est OG: 1.062 (15.1° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 8 lbs 4.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
| 3 lbs |
Rye Malt (4.7 SRM) |
Grain |
4 |
| 8.00 oz |
Rye, Flaked (3.0 SRM) |
Grain |
5 |
| 1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
6 |
| 1.60 oz |
Styrian Goldings [6.1%] - Boil 60 min |
Hops |
7 |
| 2.00 tbsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 2.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 1.40 oz |
Styrian Goldings [6.1%] - Boil 0 min |
Hops |
10 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
11 |
| 3.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
12 |
Notes
Hold fermentation temp at 71 deg. per recipe.
Stuck sparge. Add another 1/2 lb of rice hulls.This Recipe Has Not Been Rated
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