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triple rye

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: triple rye	Brewer: TheProfessor	Brew Date:
	IBU Formula: Tinseth	Units: metric	Private: Yes
Boil	Boil Volume: 27 l	Boil Length: 75 min.	Target Volume: 23 l
Style	Name: Belgian Golden Strong Ale	Category: Begian Strong Ale - 18D	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
American 2-row Pale	6 kg 500 g	2 °L	1.037	1.068	79%
Flaked rye	1 kg	3 °L	1.034	1.010	12%
Belgian Clear Candi Sugar	750 g	0 °L	1.032	1.007	9%
Total	8 kg 250.00 g	5 SRM		1.084

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Northern Brewer (Germany)	28 g	9.6	Boil	60 min.	Pellet	22
Styrian Goldings (Slovenia)	28 g	5	Boil	10 min.	Pellet	4
Total	56.00 g					26

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Belgian Saison 3724	80	Low	70 °C	80 °C

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: triple rye	Brewer: TheProfessor	Brew Date:
	Boil Volume: 27 l	Units: metric	Thermal Loss: 0°C
	Mash Efficiency: 78%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °C	Initial Grist Ratio: 1.50 l/kg	Absorption Rate: 0.15 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	12.38 l	67.3 °C	1.50
Total		1 hour		12.38 l (runoff: 11.14 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	76.7 °C	15.86 l	76.7 °C
Total	0 min		15.86 l

Type

all-grain

OG

1.084

style
1.070 - 1.095

FG

1.017

style
1.005 - 1.016

Color

5 SRM

style
3 - 6

IBU

26

style
22 - 35

ABV

8.8%

style
7.5 - 10.5

Cal.

278

per 12oz.