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Rye Saison 
All Grain Recipe
Submitted By: mmmooretx (Shared)Members can download and share recipes
| 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 |
| 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 |