Saison How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp - Page 28 - Home Brew Forums
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Old 05-10-2013, 03:29 PM   #271
motorneuron
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Sep 2012
New York, NY
Posts: 561
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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.



 
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Old 05-10-2013, 04:02 PM   #272
Polboy
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Jun 2011
Chicago, IL
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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



 
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Old 05-10-2013, 05:20 PM   #273
TANSTAAFB
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May 2010
San Luis Valley, CO
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I really love the little extra something Irish Moose adds to my brews too! Kinda hard to find though...
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Old 05-14-2013, 02:17 PM   #274
tao54tao
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May 2013
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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)

 
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Old 05-15-2013, 05:20 PM   #275
sector7slums
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May 2013
Posts: 6

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?

 
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Old 06-09-2013, 09:03 PM   #276
brianm317
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Jul 2012
Chicago, IL
Posts: 4

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.

 
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Old 06-10-2013, 02:38 AM   #277
Polboy
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Jun 2011
Chicago, IL
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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

 
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Old 06-12-2013, 06:49 PM   #278
slcdawg
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Jun 2012
Golden, CO
Posts: 199
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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.

 
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Old 07-12-2013, 12:41 PM   #279
ZombieBrew83
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Mar 2012
Minneapolis, MN
Posts: 241
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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!!
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Reason: Correct FG number

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Old 07-27-2013, 05:34 PM   #280
ChefRex
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Dec 2012
Woodbridge, NJ
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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!


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