You are not logged in.

Rye Saison.

  • Dullahan Brewing
  • Topic Author
  • Visitor
  • Visitor
4 years 10 months ago #1758 by Dullahan Brewing
Rye Saison. was created by Dullahan Brewing
Thinking of doing this one next week,i have never done a saison before.I have about 5kg Rye Malt crushed i want to use and i thought as a first go do an all rye saison,got the recipe from youtube off Basic Brewing channel. Also any suggestions on different hops that might work with this would be appreciated. :woohoo:



BeerSmith 2 Recipe Printout - www.beersmith.com
Recipe: Rye Saison Mk1.
Brewer: Greg Power/Basic Brewing Tv.
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 30.21 l
Post Boil Volume: 24.71 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.023 SG
Estimated Color: 8.8 EBC
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
3.00 kg Rye Malt (9.3 EBC) Grain 1 100.0 %
14.00 g Amarillo [9.20 %] - Boil 60.0 min Hop 2 18.3 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 3 -
14.00 g Amarillo [9.20 %] - Steep/Whirlpool 20. Hop 4 5.5 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 5 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.00 kg
Name Description Step Temperat Step Time
Mash In Add 8.32 l of water at 70.2 C 64.4 C 75 min

Sparge: Batch sparge with 2 steps (10.04l, 15.36l) of 75.6 C water
Notes:


Created with BeerSmith 2 - www.beersmith.com

Please Log in or Create an account to join the conversation.

Drunken Ramblings

joelthered - Sun 29 Mar - 14:54

bump: http://www.cellardweller.net/index.php/en/forum/allgrain-partial-mash/895-breakfast-stout-fg#4458

richierichs3 - Mon 23 Mar - 21:59

Have you tried this and if so what do you think?

richierichs3 - Mon 23 Mar - 21:58

I just watched Dr Hansbrewery on youtube about not using no chill cubes to no chill. He leaves the wort in the brewing system and instead of transferring it to a cube he covers it with glad wrap and lid to cool down and then transfer to a fermenter.

OwenA - Thu 19 Mar - 17:44

Hey Gash, I’m currently brewing an ESB. I think my grain was milled too fine because Inseem to have more trub that I usually do? I’m thinking of racking to a secondary fermenter. When is the best time to do that please? It’s day 4 SG 1.022

Finnroo's Avatar Finnroo - Wed 11 Mar - 16:53

Fresh hop brew day tomorrow, looking forward to it. wish me luck. cheers brewers :D

The shoutbox is unavailable to non-members

You are not logged in.

HomeBrew Network

Advertisement

Go to top