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Old 08-19-2011, 04:10 PM   #11
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147 for the conversion but then I bumped it to 158 via a pseudo decoction (just pulled wort to boil and add back) to dextrinize as described in Farmhouse Ales. It was my first time doing mash like that and I think I like the technique. I did not do a mash out step and just left the wort to denature in the kettle. The initial fermentation seemed to have stopped close to 1.010 and slowly came down to my 1.004.

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Old 08-19-2011, 04:53 PM   #12
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cool - thanks... was hoping to brew on tuesday and was thinking black saison...

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Old 09-10-2011, 12:26 PM   #13
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This beer is bottled. I checked gravity two weeks ago at 1.003 and again yesterday at 1.003. I will repost when I actually taste the finished carbonated beer. It went from 1.052 to 1.003 for 94.2% attenuation.

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Old 09-13-2011, 12:20 AM   #14
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Quote:
Originally Posted by smokinghole View Post
Well it's been a month and a half since brewday and my rye saison is down to 1.004. I may bottle within a week. The brett may keep going a bit further but I am bottling in heavy bottles so I'm not too terribly concerned if a get a little extra fermentation from the brett which I will figure for. I will bottle for 2.5 volumes with sugar expecting at least 1 volume from continued fermentation. This method has been working for me very well.

Next up the exact same hops and base recipe with the rye swapped out for some spelt.
I just got done a round of saison with rye, spelt and buckwheat. The spelt was really nice after a little aging. I think the rye was my favorite though.
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Old 09-13-2011, 12:01 PM   #15
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I can see that I already like this recipe with the rye a whole lot. I am eager to use the spelt, and I doubt I'll go the buckwheat route very soon. I have a bunch of recipes to brew up in the coming weeks once my patio is finished. Damn rain and all put my construction project on hold. Should be able to finish this weekend and get back to brewing!

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Old 09-13-2011, 12:52 PM   #16
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What % Rye did you use and would you change that amount if you brewed it again? I have a Saison coming up that I wanted to use Spelt and Rye in. Was planning on 5% Spelt and another 5% Rye...maybe more Rye?

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Old 09-13-2011, 02:28 PM   #17
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I used 27% rye. When I brew it again I will up the rye a little bit or drop the rye down a little bit. As it stands I think it's about right however I do not have anything to judge against. I used the McKenzie's Saison recipe listed in the BYO article as a guide for my recipe.

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Old 11-04-2011, 01:40 PM   #18
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Okay here we are in November. The bottles have all slightly built up more carbonation due to the brett. However the brett is VERY subdued. I hope the beer develops a little more brett character through the winter/spring.

Today I finally got around to brewing the same base recipe with spelt grains. Everything is sitting with a protein rest right now as we speak. I debated doing a cereal mash which in retrospect I maybe should have. I got caught up in the moment this morning and dumped the finely ground whole spelt in my grain bucket. I had half whole spelt and half flaked (wanted all flaked but the store only had 2lbs worth).

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Old 11-04-2011, 04:24 PM   #19
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Well between the protein rest, 148F mash temp, and the 158 dextrinization step I got full conversion. No need for a cereal mash I guess with spelt.

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Old 11-05-2011, 03:10 AM   #20
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My saison with this yeast strain has a very strong funky nose, and the washings I gave to other guys to try all had a pronounced brett aroma. I am surprised you did not get much brett.

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