Saison How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp - Page 26 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Saison How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

Reply
 
Thread Tools
Old 03-07-2013, 03:00 PM   #251
usurpers26
Recipes 
 
Jan 2009
Connecticut
Posts: 176
Liked 12 Times on 5 Posts


Yeah the initial recipe we posted was with a somewhat poor BHE - I would have to check my notes. We have it dialed in to consistently hit 1.070 now with the same grain bill. There is absolutely no noticeable hotness either.

Hmm, ours is so hop neutral. I love sorachi, so unique, I think that would make a fabulous experiment! Pellets are just easier for us. If you go leaf, account for the extra absorption.

Quote:
Originally Posted by bobbrews View Post
Question about the OG and the sugar...

I'm getting 1.058 at 73% mash efficiency with the pils & rye alone. With the additional 2 lbs. of dark rock candi sugar added at flameout, the OG should be affected by several points. Shouldn't that boost the OG to more like 1.064? Or was your efficiency more like 67%, which would negate this dilemma?

Question on the hop selection...

If you wanted to use a more characterful American grown hop here, which one would you recommend? I'm thinking Sorachi Ace or Amarillo. And do you recommend pellets over leaf hops for this beer?

 
Reply With Quote
Old 03-07-2013, 04:02 PM   #252
bobbrews
Recipes 
 
Jan 2011
Sierra, Nevada
Posts: 4,033
Liked 439 Times on 350 Posts


Thanks.

Did you enjoy the taste/feel of the brew more with your initial 1.058/1.004 gravities or more at the present time, e.g. 1.070/1.004, I assume?

 
Reply With Quote
Old 03-07-2013, 04:09 PM   #253
usurpers26
Recipes 
 
Jan 2009
Connecticut
Posts: 176
Liked 12 Times on 5 Posts


There was no perceptible difference in either. The 3711 along with Rye just gives it that perfect smooth, silky-ness...

Quote:
Originally Posted by bobbrews View Post
Thanks.

Did you enjoy the taste/feel of the brew more with your initial 1.058/1.004 gravities or more at the present time, e.g. 1.070/1.004, I assume?

 
Reply With Quote
Old 03-07-2013, 07:07 PM   #254
sockmerchant
Recipes 
 
Dec 2010
Auckland, Auckland, New Zealand
Posts: 225
Liked 20 Times on 20 Posts


Quote:
Originally Posted by usurpers26 View Post
Same as my last reply. Let us know how it turns out!
I do realise it will be different. I would be very dissapointed if it turned out the same I wanted to do a saison which used brett in mixed fermentation. I wanted to use rye for a more... rustic brew. While the malt is the same, I guess its closer to this brew by the mad fermentationalist

I'll let you know how it turns out tough.
__________________
www.mistakebrewing.com
Primary: DIPA, Quick Flanders, RIS, Flanders Red, Oud Bruin x 2, Fijoa Gose
Keg: Gose, Amber/APA
Bottled:Belgian strong ale with brett, Belgian strong ale, Belg Amber, Belg blonde, Belg dark Strong, Belg not-wit, Belg tripel, berry blonde, belg stout, coffee dubbel, chili APA, APA, Belgian Dubbel, Rye (Brett) Saison

 
Reply With Quote
Old 03-20-2013, 04:09 AM   #255
Polboy
 
Polboy's Avatar
Recipes 
 
Jun 2011
Chicago, IL
Posts: 917
Liked 37 Times on 30 Posts


I did my own version of rye saison based on OP recipe, its rather different but i kept rye at 24% and used 3711. I just bottled 11gal of this beer, OG 1.049, FG at 1.003 and gravity sample was excellent, it may get on my favorite recipes list

 
Reply With Quote
Old 04-02-2013, 08:11 PM   #256
pulseyou
Recipes 
 
Feb 2013
Posts: 34
Liked 1 Times on 1 Posts


Stoked to brew this. So I just got my chest freezer and temperature control for my fermentation chamber. What temp should I set my chest freezer at in order to get fermentation temp of 71? Or I've read you can tape the probe to the side of the glass carboy if I wrap the probe with bubble wrap. If this is true do I wrap the entire probe w/ bubble wrap and then tape it to side of fermentor or do I tape probe to the side of the fermentor and then wrap bubble wrap on the side?
Cheers!

 
Reply With Quote
Old 04-02-2013, 10:59 PM   #257
chickypad
lupulin shift victim
HBT_SUPPORTER.png
 
chickypad's Avatar
Recipes 
 
Jul 2010
SF Peninsula
Posts: 4,963
Liked 864 Times on 702 Posts


Quote:
Originally Posted by pulseyou View Post
I've read you can tape the probe to the side of the glass carboy if I wrap the probe with bubble wrap. If this is true do I wrap the entire probe w/ bubble wrap and then tape it to side of fermentor or do I tape probe to the side of the fermentor and then wrap bubble wrap on the side?
Cheers!
You tape directly to the fermenter then cover in bubble wrap or styrofoam, you're trying to insulate the probe from the ambient air.

 
Reply With Quote
Old 04-05-2013, 01:46 PM   #258
usurpers26
Recipes 
 
Jan 2009
Connecticut
Posts: 176
Liked 12 Times on 5 Posts


Just tape probe to fermenter and you are golden, we use reflectix, a little patch just enough to cover the probe...

whoops, totally missed the post above that answered your question

Quote:
Originally Posted by pulseyou View Post
Stoked to brew this. So I just got my chest freezer and temperature control for my fermentation chamber. What temp should I set my chest freezer at in order to get fermentation temp of 71? Or I've read you can tape the probe to the side of the glass carboy if I wrap the probe with bubble wrap. If this is true do I wrap the entire probe w/ bubble wrap and then tape it to side of fermentor or do I tape probe to the side of the fermentor and then wrap bubble wrap on the side?
Cheers!

 
Reply With Quote
Old 04-05-2013, 02:02 PM   #259
bd2xu
 
bd2xu's Avatar
Recipes 
 
Jul 2012
Atlanta, GA
Posts: 943
Liked 48 Times on 43 Posts


Quote:
Originally Posted by usurpers26
The WY3711 is really what makes this beer. I would order it online or ask your LBHS to order it for you before substituting.
True? I thought wlp565 = wy3724 and wlp566=wy3711?
__________________
On Deck: ?
Primary:
Secondary: Cucumber Kolsch
On tap: Czech Pils, Munich Dunkel, Petite Saison D'Ete
Bottled: Wee Heavy, RIS - Bourbon/Oak aged, RIS - Port Wine/Oak aged

 
Reply With Quote
Old 04-26-2013, 04:00 AM   #260
Lagger
Recipes 
 
Feb 2013
, So Cal
Posts: 54
Liked 3 Times on 3 Posts


Have this coming up the pipepline soon Using washed 3711 from previous batch & brett dregs from another bottle. Here's my grist:

Rye Saison - Saison
================================================== ==============================
Batch Size: 4.750 gal
Boil Size: 5.500 gal
Boil Time: 60.000 min
Efficiency: 70%
OG: 1.054
FG: 1.012
ABV: 5.4%
Bitterness: 35.0 IBUs (Tinseth)
Color: 4 SRM (Morey)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Briess - Pilsen Malt Grain 3.000 lb Yes No 80% 1 L
Briess - Rye Malt Grain 2.000 lb Yes No 80% 4 L
Briess DME - Pilsen Light Dry Extract 1.000 lb No Yes 95% 2 L
Pale Malt (2 Row) US Grain 2.000 lb Yes No 79% 2 L
Candi Sugar, Clear Sugar 16.000 oz No Yes 78% 1 L
Total grain: 9.000 lb


Not using dark candi to keep the color light. Also using Amarillo & Citra opposed to Goldings. Brewtarget doesnt have 3711 listed so I know FG will be a'lil lower. Will be dry-hopping a touch with Citra. Looking forward to the Rye Saison funk

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Wheat Beer American Wheat Beer - 2nd place Best of show - 2011 HBT BJCP competition thunderworm Homebrew Ale Recipes 292 08-08-2016 01:47 AM
Historical Beer: Sahti Sahti (Finnish Juniper Ale) -- 1st Place Cat. 23, 2nd place Best in Show Reno_eNVy Specialty, Fruit, Historical, Other Homebrew Recipes 113 02-05-2016 11:08 PM
Spice, Herb, or Vegetable Beer Coconut Porter 1st Place in 2nd Round 2011 HBT Comp weirdboy Specialty, Fruit, Historical, Other Homebrew Recipes 72 09-22-2015 03:19 PM
Magoo's Mild, 3rd place in Cat 11 at 2011 HBT Comp midfielder5 Homebrew Ale Recipes 5 02-08-2012 02:47 PM
Sasquatch Homebrew Comp. 2011, Eugene, OR Natas North West Homebrew Forum 1 03-24-2011 04:53 PM


Forum Jump