Rye Saison

All Grain Recipe

Submitted By: mmmooretx (Shared)
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Brewer: Michael M. Moore
Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 16.07 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: Black Hole Brewery
Bitterness: 31.1 IBUsBoil 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 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 Paul

This Recipe Has Not Been Rated

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