TABLE SAISON WITH RYE AND AMARIS

 

Brewer: Sam Staley     

Competitions:  NHC First Round (2016);  MayFaire Brewing Competition (2016)

Place: 3rd - Belgian and French Ale; 1st - Farmhouse

 

Batch Size: 6 gallons

Mash: 75 minutes at 151 F; sparge at 170 F

8.0 lb Belgian Pilsner

1.0 lb White Wheat

0.5 lb Rye Malt

0.5 lb Flaked Rye

0.5 lb Sugar (in Boil at 15 min)

 

Boil: 90 minutes

1.25 oz Golding - 60 Minutes

2.00 oz Aramis at Whirpool with 20 min steep

 

Yeast:

The Yeast Bay Wallonian Farmhouse

 

Fermentation:

Pitched at 68 F and held for one day, ramp up by 2 F per day until 80 F; 2 weeks in primary

 

OG: 1.046     IBU: 35

FG: 1.004