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Rye Brett Saaz Saison 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)Members can download and share recipes
| Batch Size: 15.85 gal | Style: Saison (16C) |
| Boil Size: 18.49 gal | Style Guide: BJCP 2008 |
| Color: 4.5 SRM | Equipment: Heggebrygg |
| Bitterness: 38.4 IBUs | Boil Time: 60 min |
| Est OG: 1.058 (14.3° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 0.999 SG (-0.3° P) | Fermentation: Ale, Two Stage |
| ABV: 7.8% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 23 lbs 2.38 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 1 |
| 7 lbs 11.46 oz | Rye Malt (4.7 SRM) | Grain | 2 |
| 1.41 oz | Hallertau Magnum [14.0%] - First Wort | Hops | 3 |
| 8.82 oz | Saaz [3.8%] - Boil 10 min | Hops | 4 |
| 8.82 oz | Saaz [3.8%] - Boil 0 min | Hops | 5 |
| 1.0 pkgs | Brettanomyces Bruxellensis (White Labs #WLP650) | Yeast | 6 |
| 1.0 pkgs | Brettanomyces Claussenii (White Labs #WLP645) | Yeast | 7 |
| 1.0 pkgs | French Saison (Wyeast Labs #3711) | Yeast | 8 |