Rye Saison from Mad Fermentationist
All Grain Recipe
Submitted By: theBottleFarm (Shared)
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|Brewer: Aaron Ouellette|| |
|Batch Size: 6.00 gal||Style: Saison (16C)|
|Boil Size: 9.41 gal||Style Guide: BJCP 2008|
|Color: 4.2 SRM||Equipment: Mod Pot and Cooler ( 8 Gal/19 L) - all grain|
|Bitterness: 23.7 IBUs||Boil Time: 90 min|
|Est OG: 1.064 (15.7° P)||Mash Profile: Single Infusion, Light Body, Batch Sparge|
|Est FG: 1.007 SG (1.8° P)||Fermentation: Ale, Two Stage|
|ABV: 7.5%||Taste Rating: 30.0|
||Rice Hulls (0.0 SRM)
||Pilsner (2 Row) Bel (2.0 SRM)
||Rye Malt (Briess) (3.7 SRM)
||Acidulated (Weyermann) (1.8 SRM)
||Aurora [8.1%] - Boil 60 min
||Aurora [8.1%] - Boil 10 min
||Dextrose (Briess) [Boil for 10 min] (1.0 SRM)
||Whirlfloc Tablet (Boil 5 min)
||French Saison (Wyeast Labs #3711)
Taste NotesPretty sour.
Notes5 1/2 inches of 1072 first runnings
I rushed my second batch sparge, got 103? second runnings
12 3/4 inches total runnings
Pitched a day old starter wy3711, from a three week old yeast cake.
decanted about 75%, pitched about 400mls.
Gathered 5.5 g, +3 additiona quarts of wart for future starters.
Measured og 1058
Started a starter of white birch dregs which I'll pitch in when I go to secondary in a week.
Set thermostat to 68, will bump to 70 tomorrow am, and 72 tomorrow evening, followed by a week at 74. Then, transfer to secondary for long term aging.
4/14/13 - Measured fg at 1.004
Transfered to secondary w/ .4l of build up dregs from white birch oak Senex torva.
6/16/14 - Blended with 1.5g of split saison. Bottled in heavy glass with 167g of corn sugar.
Total 36 500ml, 3 750's, 2 330ml (one busted).
should take a ph reading to see acid.
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