Farmer in the Rye Saison

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 13.08 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: Blichmann 15G Kettle & 10G Igoo Cooler
Bitterness: 33.9 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.00 gal City of Cerritos Water 1
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
4 lbs Munich Malt - 10L (10.0 SRM) Grain 3
3 lbs Rye Malt (Briess) (3.7 SRM) Grain 4
2 lbs Wheat, Flaked (1.6 SRM) Grain 5
1 lbs Rice Hulls (0.0 SRM) Adjunct 6
13.12 oz Candi Sugar, Clear (0.5 SRM) Sugar 7
3.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 8
1.00 ml Fermcap-S (Boil 60 min) Misc 9
2.00 oz Fuggles [3.6%] - Boil 30 min Hops 10
2.00 oz Fuggles [3.6%] - Steep 0 min Hops 11
3.00 tbsp Peppercorn (Boil 0 min) Misc 12
1 pkgs Belgian Saison II Yeast (White Labs #WLP566) Yeast 13
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 14
0.50 tsp Gelatin (Secondary 5 hours) Misc 15

Notes

Will be splitting into 3 batches, 1st will be 6 gallon with Saison Ale Yeast WLP566 which I will age with French oak chips, 2nd batch will be 2.5 gallons with Belgian Saison Yeast WLP568, & 3rd batch of 2.5 gallon will use Brettanomyces Bruxellensis WLP 650

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