Rye Saison 
All Grain Recipe
Submitted By: mmmooretx (Shared)
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| Brewer: Michael M. Moore | |
| Batch Size: 11.00 gal | Style: Saison (16C) |
| Boil Size: 16.07 gal | Style Guide: BJCP 2008 |
| Color: 5.9 SRM | Equipment: Black Hole Brewery |
| Bitterness: 31.1 IBUs | Boil Time: 90 min |
| Est OG: 1.064 (15.7° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Three Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 6 lbs 4.00 oz |
Rye Malt (Briess) (3.7 SRM) |
Grain |
2 |
| 2 lbs |
Soft Candi Sugar, Brun Foncé (Dark) (22.0 SRM) |
Dry Extract |
3 |
| 3.50 oz |
Saaz [5.8%] - Boil 90 min |
Hops |
4 |
| 2.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 2.50 tsp |
Wyeast nutrient (Boil 10 min) |
Misc |
6 |
| 4.40 ml |
Phosphoric Acid (Boil 0 min) |
Misc |
7 |
| 2.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
8 |
Notes
Adapted from BrewToad Saison by PaulThis Recipe Has Not Been Rated
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