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

Batch No. 38 - Live Free or Rye

Live Free or Rye



Brewed - October 15, 2011

Style - Roggenbier (German Rye Beer)

Ingredients:

• 11.0 lbs. Rye
• 5.0 lbs. White Wheat
  
• 2.5 lbs. Munich Light
  
• 1.5 lbs. Munich Dark
  
• 1.0 lbs. Gambrinus Munich Dark
  
• 1.0 lbs. Smoked
  
• 1.0 lbs. Chocolate
  

• 1.0 oz. Perle (60)
• 1.0 oz. Hallertauer (30)
  

• Carboy #1: Dumped onto Wyeast #3056 yeast cake from LangueDunkel
  
• Carboy #2: Dumped onto Wyeast #3068 yeast cake from LangueDunkel

• Split a pack of Wyeast #3056 between each carboy for some fresh yeast
  

OG – 1.052
Primary – 15 days
Secondary - 20 days

Kegged - November 19, 2011


FG - 1.013
Attenuation - 75%
ABV - 5.1%


Notes:

• First time trying to reuse yeast and I just transferred the new beer onto the yeast cake left behind after I transferred the LangueDunkel carboys into kegs (didn't clean the carboys at all)
  
• Split a fresh pack of #3056 between the carboys to at least give some fresh yeast
  

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.