French Toast Rye Saison
Batch Size:
5.5 gal.
Brewed By: Jesse Abrams
Efficiency:
71%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pilsner
10
76.9
Candy Sugar
1
7.7
Rye Malt
2
15.4
Total Weight
13.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
169.0°F
3.7 gal.
4.6 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Hallertauer - Pellet
4.5
0.5
60
8.8
Kent Goldings - Pellet
4.75
0.5
45
8.5
Hallertauer - Pellet
4.5
0.5
30
6.7
Kent Goldings - Pellet
4.75
0.5
15
4.6
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
3 SRM
1.059
6.5
83.1
1.22
FG
IBU
Calories
Target BV
1.010
28.6
192
(per 12 oz. Bottle)
1.16
Target Beer Style Info. & Typical Ingredients
BELGIAN AND FRENCH ALE
Saison
SG Range: 1.048 to 1.065
FG Range: 1.002 to 1.012
IBU Range: 20 to 35
SRM Range: 5 to 14
Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: wyeast3278
Fermentaion Temp: 68°F
1.add 2 teaspoons gypsum and mash for 75 min. 2.add 16 oz candy syrup after wort is cooled 3.add 1 oz french oak (medium toast) to secondary