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Old 04-10-2011, 06:02 PM   #1
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Default All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 4L
Batch Size (Gallons): 15.5
Original Gravity: 1.058
Final Gravity: 1.004
IBU: 24.5
Boiling Time (Minutes): 90
Color: 18
Primary Fermentation (# of Days & Temp): 5 weeks @ 71*
Tasting Notes: A ridiculously rye saison with nice citrus notes throughout.

This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.

So the day started off like any other brew day...or so we thought. Eh, no big deal that it was only going to be 10 degrees out, we will have those burners raging in the garage it will be plenty warm. We should have called it off then...

After spending 30 minutes with a torch thawing out the plumbing and hoses we were set. Wow, it IS cold out. No problem, lets get the strike water going, measure the grains and get crushing. Fast forward about 45 more minutes and we are just about ready to dough in. Hmm, what the hell is that smell - "it sure does smell like propane" we tell each other. Then "whoooosh" and all our concerns about being cold were gone as we now had a 3 foot flamethrower coming out of our damper, sweet...not planned but sweet nonetheless. A couple objects hurdled and a few barrel rolls later, we were able to kill the propane. Wow, it IS cold out and now I sh*t my pants too, great...

Still alive, we continued on - there is beer to make after all!

Now we aren't really sure how much of this process you have to repeat if you decide to make this beverage but good luck (and oh yeah, we learned to check ALL our connections much more regualrly after that, especially in the cold).

How Rye I Am - A Rye Saison

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale

Mash Profile
Mash @ 152* for 60 minutes. We mashed thin at 1.8qt/lb.

Notes
Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.
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Old 04-11-2011, 06:32 AM   #2
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Looks awesome, and a great story to go along with it.

You beat out my rye saison pretty handily- mine was 10% rye, 10% munich, but next time I think I might go 20% rye and skip the munich. I do love the flavor of rye in a saison. Have you tried other cereal grains yet? I'm trying spelt next, and I've been seeing some people talking about malted oats being really good.

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Old 04-11-2011, 02:07 PM   #3
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I love the simplicity of only using Pils and Rye. Then again, I think I have a Rye fetish too

Malted Oats sounds awesome - that would probably pair beautifully with the WY3711 - that yeast gives the beer such a nice silky mouthfeel.


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Looks awesome, and a great story to go along with it.

You beat out my rye saison pretty handily- mine was 10% rye, 10% munich, but next time I think I might go 20% rye and skip the munich. I do love the flavor of rye in a saison. Have you tried other cereal grains yet? I'm trying spelt next, and I've been seeing some people talking about malted oats being really good.
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Old 04-12-2011, 06:42 PM   #4
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My LHBS doesn't carry WY3711. Can you suggest a substitute?

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Old 04-12-2011, 06:56 PM   #5
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The WY3711 is really what makes this beer. I would order it online or ask your LBHS to order it for you before substituting.



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My LHBS doesn't carry WY3711. Can you suggest a substitute?
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Old 04-13-2011, 12:27 AM   #6
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What temp did you ferment at?

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Old 04-13-2011, 11:46 AM   #7
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5 weeks @ 71*

Temp controlled - heat at 70* and cool at 72*. I only noticed the cooling kick on once or twice during peak ferm.

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What temp did you ferment at?
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Old 04-20-2011, 12:51 AM   #8
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Would you keep the same percentages of grain when brewing a 5.5 gallon batch?

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Old 04-20-2011, 11:59 AM   #9
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Absolutely, the percentages should always remain constant regardless of the batch size.

If you use Beersmith or some other brewing software, you could always pop the values in as they are and let the software scale it for you to your desired batch size.

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Would you keep the same percentages of grain when brewing a 5.5 gallon batch?
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Old 04-21-2011, 10:06 PM   #10
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How would this recipe be with WLP565? My HBS doesn't carry Wyeast products and I don't want to have to 1. wait for a shipment from and 2. don't want to have to pay shipping. Any suggestions?

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