Tuesday, February 14, 2012

Batch #45 - Rye, Rye Rocco Brown Saison

Rye, Rye Rocco Brown Saison

Brewed - February 12, 2012

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)
  • 1.0 lbs. Chocolate Rye
  • 0.5 lbs. Chocolate
  • 0.5 lbs. Pale Chocolate
  • 2.0 oz. Hallertauer (60)
  • 1.5 oz. Hallertauer (40)
  • 1.5 oz. Hallertauer (10)
  • Yeast: Wyeast #3522 Belgian Ardennes (2 packs / 1200 ml starter)

OG – 1.062
Primary – ?? days
Secondary - ?? days

Kegged - ??

FG - 1.007
Attenuation - 87%
ABV - 7.1%


Notes:
  • Mash 154° for 60 minutes
  • Sparge at ~ 178°
  • After a few days of primary I will toss in some dried orange peels into one carboy
  • Slight variation of the first Divided Rye Saison; a little more chocolate and rye this time; much better efficiency too; also using only the Belgian Ardennes yeast b/c I liked that one much better last time

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