Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

Reply
 
Thread Tools
Old 05-10-2013, 03:29 PM   #271
motorneuron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: New York
Posts: 561
Liked 53 Times on 52 Posts
Likes Given: 26

Default


I just tasted my gravity samples of this from bottling time. Wow. It's amazing. I think this will be my best beer so far, though I can't take all the credit obviously! Wound up going with WLP566, since I had some already, and I also added in some light spicing at the end--coriander, licorice root, chamomile, and star anise, but only about a tablespoon of that all together. Great recipe.
motorneuron is offline  
 
Reply With Quote
Old 05-10-2013, 04:02 PM   #272
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago
Posts: 916
Liked 35 Times on 28 Posts
Likes Given: 15

Default


My variation of this recipe is in the bottle for over a month and i have to say its great, one problem was forgetting whirlock, this together with 24% rye made a very cloudy beer, my wife calls it mud beer but it taste great, i will be brewing it again, with irish moose/whirlock this time
Polboy is offline  
 
Reply With Quote
Old 05-10-2013, 05:20 PM   #273
TANSTAAFB
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: San Luis Valley
Posts: 1,762
Liked 120 Times on 93 Posts
Likes Given: 12

Default


I really love the little extra something Irish Moose adds to my brews too! Kinda hard to find though...
__________________
Quote:
Originally Posted by Mirilis View Post
"I cant handle that buddy.. it tastes like Moose Piss", (IPA) - side note.. ive never had moose piss, but im sure it doesnt taste like IPA or I would have a moose.
Bottled: Grizzly Saison, Grizzly Brett, Session Pale, Colorado Cream Ale, Cranberry Apfelwein
Primary: -37* Blue Balls Baltic Porter, Bad Dog Brown, Bohemian Pilsner
Secondary: Rarely!!!
Future: Cognitive Dissonance Cascadian Dark Ale
TANSTAAFB is offline  
3
People Like This 
Reply With Quote
Old 05-14-2013, 02:17 PM   #274
tao54tao
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 2
Default my extract version


I made an extract version of this. I just bottled it last night and it tastes GREAT. I substituted honey and table sugar instead of the candi sugar.

Batch Size: 5.00 gal
OG: 1.058
FG: 1.005
ABV: 7.0%


Ingredients
1 lbs Rye Malt (4.7 SRM)
6 lbs Rye Malt Syrup (6.0 SRM)
4.0 oz Sugar, Table (Sucrose) (1.0 SRM)
1 lbs Honey (1.0 SRM)
2.0 oz Styrian Goldings [3.8%] - Boil 60 min
0.25 tsp Irish Moss (Boil 10 min) Misc 5
1 pkgs French Saison (Wyeast Labs #3711)
tao54tao is offline  
 
Reply With Quote
Old 05-15-2013, 05:20 PM   #275
sector7slums
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 6
Default


I may be asking in the wrong place, forgive me... I'm new to the forums. But I just brewed something similar to this (Rye Saison) and it smells TERRIBLE! Like feet and garbage. I did really well with sanitation, so I'm kind of confused. Anyone have any ideas? Or could point me to a related forum?
sector7slums is offline  
 
Reply With Quote
Old 06-09-2013, 09:03 PM   #276
brianm317
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Chicago
Posts: 4
Default


Has anyone done a low alcohol version? say less than 4.5 %. If so, please let us know what you did and how it came out.
brianm317 is offline  
 
Reply With Quote
Old 06-10-2013, 02:38 AM   #277
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago
Posts: 916
Liked 35 Times on 28 Posts
Likes Given: 15

Default


Quote:
Originally Posted by brianm317 View Post
Has anyone done a low alcohol version? say less than 4.5 %. If so, please let us know what you did and how it came out.
I did relatively low abv but it was still 5.5%, i was very happy with the result
Polboy is offline  
 
Reply With Quote
Old 06-12-2013, 06:49 PM   #278
slcdawg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Golden
Posts: 200
Liked 7 Times on 5 Posts
Likes Given: 20

Default


Curious - does it matter what type of hops you use, since they are added at 60 minutes and primarily for bitterness? Recipe calls for Styian Golding. Any reason I can't substitute Columbus (Tomahawk)? I wouldn't do this for 30 min additions - but have a bunch and curious if it would be ok for this recipe.
slcdawg is offline  
 
Reply With Quote
Old 07-12-2013, 12:41 PM   #279
ZombieBrew83
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Minneapolis
Posts: 241
Liked 28 Times on 23 Posts
Likes Given: 12

Default


This is a fantastic recipe. Here's my story:

I made a 5 gallon batch of this on 5-4-13
8lbs Belgian Pils
3lbs Rye
1 lb Table sugar
1oz Crystal 4.1%AA @90
1oz Crystal 4.1%AA @20
2x Packs 3711 Yeast

-OG 1.062 with 5.5 gallons going into the fermenter. Overshot my eff a little here.
-Started at 70deg (bubbles in the airlock within 14 hours) and brought it up to 80 over two days. Held 80 for a full week.
-Kegged it on 6-1-13 FG 0.999! I freaking love the French Saison yeast!
-Burst carb over three days and took a pull. This beer is so wonderful. The noes is deep citrus + dark fruit + spicy rye. The 3711 creates a perfect silky mouth-feel that tricks you into thinking the beer is not so dry. Caution - it will sneak up on you like nothing else!

The beer has continued to develop in the keg over the last few weeks with the orange citrus notes blending a little more with the dark fruit and the rye. So very pleased with how complex the final product is with such a simple recipe. I love saisons but hate breaking the bank on some of the rare spices and citrus peels many recipes require. Thank you for posting this recipe!!
__________________
Zombie Moan Keezer Build

Last edited by ZombieBrew83; 08-16-2013 at 02:22 PM. Reason: Correct FG number
ZombieBrew83 is offline  
 
Reply With Quote
Old 07-27-2013, 05:34 PM   #280
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
 
ChefRex's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Woodbridge
Posts: 6,833
Liked 3068 Times on 1917 Posts
Likes Given: 4408

Default


Cooling this as i type, 6 gallons going into the fermenter with a sg of 1.065, quite tasty. Can't wait for the 3711 to do it's magic.
Thanks for the recipe!
__________________
Make sure 20% of your fermentables come from ketchup or fruit cocktail cups, or you're out of style for "hooch".

1977Brewer
ChefRex is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Saison Ete Sixbillionethans Belgian and French Ale 27 09-01-2013 05:49 PM
Se La Saison Ó Flannagáin Belgian and French Ale 9 01-12-2011 03:14 AM
Saison Ryanh1801 Belgian and French Ale 6 08-01-2010 08:00 PM
All-Grain - Witless, Witmore, and Wit wit (HBT Comp winner 16e) Bokonon Belgian and French Ale 0 10-12-2009 04:22 AM
All-Grain - BM's Your-Wit-Ness Belgain Wit - HBT Comp 2nd place category 16A winner - 2009 Edcculus Belgian and French Ale 0 10-11-2009 03:07 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS