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0003. Blueberry Farmhouse Fiddle Fire Rye 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)Members can download and share recipes
| Batch Size: 16.64 gal | Style: Saison (16C) |
| Boil Size: 17.44 gal | Style Guide: BJCP 2008 |
| Color: 5.4 SRM | Equipment: Brygghus 10 |
| Bitterness: 39.8 IBUs | Boil Time: 90 min |
| Est OG: 1.077 (18.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 0.997 SG (-0.9° P) | Fermentation: Ale, Two Stage |
| ABV: 10.6% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 3.53 oz | Saaz [2.9%] - Mash Hop | Hops | 1 |
| 24 lbs 4.01 oz | German Tradition (2.0 SRM) | Grain | 2 |
| 9 lbs 0.62 oz | Rye Malt (4.7 SRM) | Grain | 3 |
| 4.94 oz | Goldings, East Kent [5.7%] - First Wort | Hops | 4 |
| 4 lbs 6.55 oz | Pilsner Liquid Extract (3.5 SRM) | Extract | 5 |
| 3 lbs 4.91 oz | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 6 |
| 5.29 oz | Styrian Goldings [4.5%] - Boil 10 min | Hops | 7 |
| 3.53 oz | Saaz [2.9%] - Boil 1 min | Hops | 8 |
| 1.0 pkgs | French Saison (Wyeast Labs #3711) | Yeast | 9 |
| 1.0 pkgs | Brettanomyces Bruxellensis (White Labs #WLP650) | Yeast | 10 |
| 1.0 pkgs | Brettanomyces Claussenii (White Labs #WLP645) | Yeast | 11 |
| 1.0 pkgs | Brettanomyces Lambucus (Wyeast Labs #5526) | Yeast | 12 |