- Recipe Type
- All Grain
- Yeast
- WY 3724
- Yeast Starter
- Smack Pack
- Additional Yeast or Yeast Starter
- WY 1388
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.074
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 15
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- 21
- Tasting Notes
- Brewing today, so gotta update later...
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Belgian Red Rye
Brewer: knipknup
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.074 SG
Estimated Color: 14.6 SRM
Estimated IBU: 23.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 34.01 %
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 26.46 %
5.00 lb Rye Malt (4.7 SRM) Grain 18.90 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 7.56 %
1.00 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3.78 %
0.33 lb Special B Malt (180.0 SRM) Grain 1.25 %
0.13 lb Chocolate Malt (450.0 SRM) Grain 0.49 %
2.00 oz Saaz [4.00 %] (60 min) Hops 12.1 IBU
2.00 oz Saaz [4.00 %] (30 min) Hops 9.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 2.2 IBU
0.20 oz Cinnamon Stick (Boil 5.0 min) Misc
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.56 %
20.00 gal Salt Lake City, UT Water
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24.46 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.64 gal of water at 169.4 F 154.0 F
Notes:
------
I will bottle half and keg half - I think...
I will pitch 5 gallons per yeast listed.
-------------------------------------------------------------------------------------
Recipe: Belgian Red Rye
Brewer: knipknup
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.074 SG
Estimated Color: 14.6 SRM
Estimated IBU: 23.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 34.01 %
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 26.46 %
5.00 lb Rye Malt (4.7 SRM) Grain 18.90 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 7.56 %
1.00 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3.78 %
0.33 lb Special B Malt (180.0 SRM) Grain 1.25 %
0.13 lb Chocolate Malt (450.0 SRM) Grain 0.49 %
2.00 oz Saaz [4.00 %] (60 min) Hops 12.1 IBU
2.00 oz Saaz [4.00 %] (30 min) Hops 9.3 IBU
1.00 oz Saaz [4.00 %] (10 min) Hops 2.2 IBU
0.20 oz Cinnamon Stick (Boil 5.0 min) Misc
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.56 %
20.00 gal Salt Lake City, UT Water
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24.46 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.64 gal of water at 169.4 F 154.0 F
Notes:
------
I will bottle half and keg half - I think...
I will pitch 5 gallons per yeast listed.
-------------------------------------------------------------------------------------