Thursday, May 19, 2011

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.

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