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Old 06-04-2011, 12:39 AM   #51
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Here's my tweaked version based on what I had on hand. Can't wait to see how it turns out. My efficiency sucked, no sparge.

http://hopville.com/recipe/643783/sa...--a-rye-saison
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Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

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Old 06-05-2011, 12:39 AM   #52
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Brewed this puppy today. Had a great brewday. Ended up getting better than average efficiency and got 1.064. Only change I made was rounding up the candi sugar to a full pound , and substituted magnum at 24 ibu's for the 60 minute.
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Old 06-06-2011, 08:38 PM   #53
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Default Rye Saisson


brewed on 5/30 at 1.058 using 3711. Transferred to secondary today at 1.010, didn't want it to get too low. Sample tasted really good. Can't wait to bottle and enjoy
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Old 06-06-2011, 09:05 PM   #54
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I split the 10 gallon batch with WL565 & WY 3711. After 12 days and heat blankets for the last 7 days to get it 78* or 80+*, my batch with WLP 565 got down to 1.004. It tastes pretty good but needs more time [fusel-ely].

I did not gravity check or taste the 3711 (too lazy to get out siphon; # 565 was in a bucket w/ spigot).
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Old 06-06-2011, 09:36 PM   #55
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A Saison can never get too low

Enjoy!

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brewed on 5/30 at 1.058 using 3711. Transferred to secondary today at 1.010, didn't want it to get too low. Sample tasted really good. Can't wait to bottle and enjoy
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Old 06-06-2011, 09:39 PM   #56
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Curious to see how they both turn out! You fermented a lot higher than we did with the 3711 - that might give you a bit more of a fusel flavor too.



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I split the 10 gallon batch with WL565 & WY 3711. After 12 days and heat blankets for the last 7 days to get it 78* or 80+*, my batch with WLP 565 got down to 1.004. It tastes pretty good but needs more time [fusel-ely].

I did not gravity check or taste the 3711 (too lazy to get out siphon; # 565 was in a bucket w/ spigot).
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Old 06-06-2011, 09:53 PM   #57
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Curious to see how they both turn out! You fermented a lot higher than we did with the 3711 - that might give you a bit more of a fusel flavor too.
Usurpers26- totally. My brew partner wanted to crank the heat up to 80* to get some "peppery" taste which he said didn't take hold until 80*. I have never fermented anything that hot.
I see now that you fermented at 71*. How did you decide the beer needed 5 weeks in primary?
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Old 06-07-2011, 12:52 AM   #58
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Brewin' this one now(or something close)
5.5 gallon
9# pills
3.25# rye
0.5# flaked rye.
1# turbinado
1.5oz. styrian golding 4.5%AA 60 mins.
3711 wyeast.
Second saison in a row, I brew a wheat, pills, Cascade last week that went from 1.056 to 1.000 in 6 days at 72° (with out simple suger). With 3711 I have good results chilling to 64° and letting it free rise to the mid 70s, wyeast recommends a slightly cooler temp. for this yeast vs. other strains.
I'll keep you posted on how this one frements out.
I love rye, I love a good saison; this recipe is simply brilliant.
Thanks for the inspiration!
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Last edited by runs4beer; 06-07-2011 at 10:49 AM. Reason: More fermentation details.
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Old 06-07-2011, 02:00 AM   #59
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At 72F it came out plenty peppery and citrusy.

userpers, did you experience this yeast taking a while to finish fermenting?
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Old 06-07-2011, 12:47 PM   #60
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It kept dropping in gravity. Would have to check the notes but I don't think it hit 1.004 until around the 3rd week. Once the gravity stays flat, we like to give it a week or so to clean up after itself.

@Orangehero - this kind of answers your question too

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How did you decide the beer needed 5 weeks in primary?
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