Rye Farmhouse Saison 
All Grain Recipe
Submitted By: abebrownie (Shared)
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| Brewer: abe | |
| Batch Size: 5.25 gal | Style: Saison (16C) |
| Boil Size: 7.22 gal | Style Guide: BJCP 2008 |
| Color: 10.3 SRM | Equipment: Kegs and Cooler |
| Bitterness: 26.3 IBUs | Boil Time: 90 min |
| Est OG: 1.053 (13.2° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 3.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 7 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
| 2 lbs 8.00 oz |
Rye Malt (4.7 SRM) |
Grain |
4 |
| 4.00 oz |
Smoked Malt (9.0 SRM) |
Grain |
5 |
| 1.92 oz |
Carafa III (525.0 SRM) |
Grain |
6 |
| 1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
7 |
| 1.00 oz |
Hallertauer [4.8%] - Boil 90 min |
Hops |
8 |
| 1.00 oz |
Styrian Goldings [5.4%] - Boil 10 min |
Hops |
9 |
| 1.0 pkgs |
American Farmhouse Blend (White Labs #WLP670) |
Yeast |
10 |
Notes
RO WATER + 9g Gypsum & and 3.5g CaCl ADDED ONLY TO MASH
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=B0JTX8C
This Recipe Has Not Been Rated
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