Batch No. 32 - Divided Rye

Divided Rye Saison

Brewed - May 14, 2011

Style - Saison

Ingredients:

• 13.0 lbs. Weyermann Pilsner
• 3.0 lbs. Rye
• 3.0 lbs. Weyermann Vienna
• 1.0 lbs. White Wheat
• 1.0 lbs. Dextrose (added into the boil)
  
• 0.75 lbs. Chocolate
  

• 2.0 oz. Hallertauer (60)
• 1.0 oz. Czech Saaz (40)
• 1.0 oz. Czech Saaz (10)
  

• Yeast #1: Wyeast #3711 French Saison (1 packs / 800 ml starter)
• Yeast #2: Wyeast #3522 Belgian Ardennes (1 packs / 800 ml starter)

OG – 1.054
Primary – 14 days
Secondary - 11 days

Kegged - June 11, 2011


Wyeast #3711 French Saison:
FG - 1.004
Attenuation - 92.6%
ABV - 6.6%


Wyeast #3522 Belgian Ardennes:
FG - 1.007
Attenuation - 87%
ABV - 6.2%


Notes:

• Mash 154° for 60 minutes
• Sparge at ~ 178°
• Estimated OG was 1.061 and I measured at 1.054
• Used a different yeast in each 5 gal. carboy so I can see the difference in fermentability, flavor impact, etc.