BrewBlog: Farmhouse díSaison
Specifics
Reference
Style:
Brewer: Bob Manke
Brew Date: July 30, 2012
Yield: 5.25 gallons
Reference
Color (SRM/EBC):
25.6/50.4
Bitterness (Calc): 33.2 IBU (Daniels)
BU/GU: 0.43
Calories: 247 (12 ounces)
Conditioning: Keg
ABV: 9.3%
ABW: 7.3%
Batch No: 053
OG: 1.077
OG (Plato): 18.65° P
FG: 1.007
FG (Plato): 1.8° P
Real Extract: 4.84° P
App. Atten.: 90.4%
Real Atten.: 74%
General Information
Method: All Grain

Dark Rye Belgium Saison

 

Brewed for the 2012 Great Lakes Beer Fest Homebrew Island

Sept 15th 2012 at the Racine Zoo

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.50 pounds Rice Hulls  
0.50 pounds Brown Sugar, Dark  
Reference
Hops
0.50 ounces
Sorachi Ace
12.00% @ 60 minutes
Type: Bittering
Use: Boil
6 AAUs
2.00 ounces
Sorachi Ace
12.00% @ 4320 minutes
Type: Bittering
Use: Dry Hop
24 AAUs
0.50 ounces
Sorachi Ace
12.00% @ 30 minutes
Type: Bittering
Use: Boil
6 AAUs
5.00 ounces
Sorachi Ace
12.00% @ 0 minutes
Type: Bittering
Use: Aroma
60 AAUs
8.00 ounces Total Hop Weight 96 AAUs
Boil
Total Boil Time: 90 minutes
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Fermentation
Primary: 4 days @ 72° F
Secondary: 21 days @ 94° F
Tertiary: 3 DryHop days @ 72° F
Age: 14 days @ 36° F
Tasting Reviews
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