Harvest Homebrew Wrap Up & Quiet Rye-ot Recipe

Before I jump into the recipe for Quiet Rye-ot, I would like to again thank Rob and Gian down at Abe Erb for being such accommodating brewing partners and hosts. One of the perks of my currently un-paying job is getting to go out and brew with other brewers in the areas. This includes professional brewers and likeminded homebrewers. It really is a pleasure to be able to reach out to the community and work with so many different people. Well then. Sappy, thank you hugfest accomplished. Let’s move on to the actual beer.  

Why this brew? For those who spoken to me about what I like to brew, you’ll know that I typically mention Saisons and hoppy beer styles (surprise, surprise like so many homebrewers out there).

What we decided to shoot for with Quiet Rye-ot was a super tropical nose that followed through into the taste and finish. To do this we used Mosaic hops for whirlpool and dry hopping. I like my Saisons to finish dry, and the hope was that the addition of the rye would add a slight depth to the beer, with a little spice tucked in mid-palate.

I decided to hold off on uploading this post until after the beer was released for the event at Abe Erb in the hopes that people would have the chance to try it before checking out the recipe. Please let us know if you think we achieved our goal or not. I am a fan of brewing with purpose and outlining what you are trying to achieve. I believe that this is a great way to improve your beers and a way to help you think critically about your processes and outcomes. Kat will address this in more detail in her upcoming blog post about why we run BJCP sanctioned competitions. Speaking of competitions, registration is now open for our next one - the SFBC Sub-Zero Homebrew Competition. But let's get to the point of this post. Without further ado, the recipe:

 

Brew System  

Quiet Rye-ot 5G

Style: Belgian Pale Ale OG: 1.060
Type: All Grain FG: 1.010
Calories: 204.76 ABV: 6.5%
Efficiency: 75.00% IBU's: 42.85
Colour: 9.7 SRM Boil Size: 24.00 L
Preboil OG: 1.057 Batch Size: 19.00 L
Carbs: 17
Boil Time: 60 minutes
 
Grains & Adjuncts

Amount

Percentage

Name

Time

Gravity

9.50 lbs

67.86 %

Canadian 2-Row

60 mins

1.035

1.50 lbs

10.71 %

Wheat, Flaked

60 mins

1.035

1.50 lbs

10.71 %

Weyermann Rye Malt

60 mins

1.029

1.00 lbs

7.14 %

Barley, Flaked

60 mins

1.032

8.00 ozs

3.57 %

Crystal 240

60 mins

1.035

 

Hops

Amount

IBU’s

Name

Time

AA %

1.20 ozs

42.85

Centennial

First Wort

10.00

0.50 ozs

0.00

Centennial

0 mins

10.00

2.00 ozs

0.00

Mosaic

0 mins

12.00

1.00 ozs

0.00

Mosaic

Dry Hop 6 days

12.00

 

Yeast

Amount

Name

Laboratory/ID

1 vial

Belgian Saison I

White Labs 0565

 

Additions

Amount

Name

Time

Stage

1.00 each

Whirlfloc Tablet

15 mins

Boil

 

Mash Profile

Grain Temp: 70.00 °C

Mash Tun Vol Loss: 0.75 L

Grain Absorption: 0.13 L/lb

Tun Temp Loss: 4.50 °C

Cooling Shrinkage: 4.00 %

Kettle Trub Loss: 0.75 L

Hourly Boiloff: 9.00%

 

 

Mash Steps

Sacch’ Rest

60 min @ 65.7 °C

Add 16.56 L of water @ 76.5 °C

Mash Out

10 min @ 76.7 °C

Add 8.23 L of water @ 100.0 °C

Fly Sparge

 

Sparge 8.93 L of water @ 76.67 °C

 

Fermentation Steps

Name

Days / Temp

Primary

12 days @ 25.0 °C

Secondary

14 days @ 22.0 °C

 

Carbonation

Force Carbonation

Desired Vol of CO2

2.50 Vols

 

 


Rob Hern
Rob Hern

Author



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