Rye Saison

All Grain Recipe

Submitted By: gregpietsch (Shared)
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Brewer: Greg Pietsch
Batch Size: 5.50 galStyle: Saison (25B)
Boil Size: 7.48 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: Lazy Caribou Brewery
Bitterness: 33.9 IBUsBoil Time: 90 min
Est OG: 1.053 (13.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.001 SG (0.2° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.94 gal Distilled Water Water 1
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 2
2 lbs Rye Malt (4.7 SRM) Grain 3
1.55 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.23 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
1.00 g Calcium Chloride (Mash 60 min) Misc 6
0.15 g Salt (Mash 60 min) Misc 7
2.56 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 8
2.02 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 9
1.65 g Calcium Chloride (Sparge 60 min) Misc 10
0.25 g Salt (Sparge 60 min) Misc 11
1 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 12
2.00 oz Tettnang [3.2%] - Boil 60 min Hops 13
1.00 oz Tettnang [3.2%] - Boil 20 min Hops 14
1.00 Whirlfloc Tablet (Boil 15 min) Misc 15
1.00 oz Tettnang [3.2%] - Boil 10 min Hops 16
1.0 pkgs French Saison Ale (Mangrove Jack's #M29) Yeast 17

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