Rye Saison
All Grain Recipe
Submitted By: jferraro1572 (Shared)
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Brewer: Joe Ferraro / Doctor's Orders BH | |
Batch Size: 10.50 gal | Style: Saison (16C) |
Boil Size: 13.90 gal | Style Guide: BJCP 2008 |
Color: 6.9 SRM | Equipment: Joe 10Gal (RIMS) |
Bitterness: 25.1 IBUs | Boil Time: 60 min |
Est OG: 1.052 (13.0° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Single Stage |
ABV: 5.7% | Taste Rating: 37.0 |
Ingredients
Amount |
Name |
Type |
# |
16.32 gal |
RO Water |
Water |
1 |
3.59 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
3.58 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
3.21 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
0.94 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
0.23 g |
Salt (Mash 60 min) |
Misc |
6 |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
7 |
12 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
8 |
4 lbs |
Rye Malt (4.7 SRM) |
Grain |
9 |
1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
10 |
8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
11 |
8.00 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
12 |
1.75 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
13 |
2.93 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
14 |
2.93 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
15 |
2.63 g |
Calcium Chloride (Boil 60 min) |
Misc |
16 |
0.77 g |
Baking Soda (Boil 60 min) |
Misc |
17 |
0.19 g |
Salt (Boil 60 min) |
Misc |
18 |
1.50 oz |
Goldings, East Kent [5.0%] - Boil 15 min |
Hops |
19 |
1.00 |
Whirlfloc Tablet (Boil 10 min) |
Misc |
20 |
1 lbs 8.00 oz |
Turbinado [Primary] (10.0 SRM) |
Sugar |
21 |
1.0 pkgs |
Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) |
Yeast |
22 |
Notes
Brew # 14-1
"Like Father, Like Saison"
Brewed with help of my dad, Vincent Ferraro.
Used wyeast 3711
4/19/15
OG: 1.050
10.0 gallons
OG with refractometer was low again. Measured with hydrometer
Added sugar with 5-10min left in the boil
4/26/15
Rack to secondary
SG: 1.003
Nearly crystal clear.
Good saison aroma. NICE taste with rye finish. Clean taste. Can't wait for this to finish up!
5/7/15
FG: 1.003
ABV: 6.2%
Good saison aroma and taste. Rye is subtle. Tastes very good. Can't wait to carb this one. Taking 5 gallons to Tony's wedding rehearsal dinner.
9/20/15
- won 1st place in AHBC saison competition.
- won 2nd place in Belgian style ale category at Anne Arundel Co Fair Homebrew Competition.
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Brew #14-2
5/15/16
Brewed with Mara Daidone. Split 10 gallons with her.
Used wyeast 3711
OG: 1.058
Preboil Gravity: 1.041
10.25 gallons
Added sugar with 5-10min left in the boil
Fermented at 84F.
5/21/16
Rack to secondary
SG/FG: 1.003
7.2% ABV
Good smooth taste. Rye is notable and decent saison character.
Secondary temp 80F
6/12/16
Rack to keg
When flat this doesn't have a lot of saison aroma.
When carb'd some comes out but not nearly as much as last batch. I think this is a fermentation problem from likely under pitching and starting temp high instead of ramping up.
Still fairly pleasant and drinkable but not my best by far.
6/19/16
This does not taste like a saison at all and has a off flavor that is slightly sweet. Obviously fermenting at 84F the whole time is not a good idea for this yeast. Decided to dry hop this and change it to a Belgian style rye pale ale. Dry hopped in the keg with 2oz belma hops and 1oz citra hops. Plan to pull it after 5 days.
Tastes much better this way!!
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Brew date: 6/17/17
Collaboration with Mike Moan
Used white labs 568
Batch size 10.5
OG: 1.052
Fermentation schedule: start at 68° for 1st 48hrs then increased by ~2° per day until reached 76° by near end of the first week then hold.
7/4/17
FG: 1.005; 6.2% ABV
Good saison funk. Great taste and clarity.
Cold crashing for a couple of days before kegging and carbing.This Recipe Has Not Been Rated