Saison How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp

[usurpers26]

Awesome, I think you will be very pleased when it's done. We turned ours around rather quickly (7 weeks grain to glass).

just added my sugar to this last night, gravity was @ 1008 and krausen had just fell. i used turbinado so the color is going to be pretty light, and fermented @ 73-74. it smells/taste great even at a week, pretty pumped.

 

[usurpers26]

Yes, it was rock sugar. I want to say we got it from William's Brewing, they had the darkest SRM.

Yes, packaged the entire batch into bottles. Used DME for priming.

16E - good thing for those specialty categories! It is tough to fit most of our brews into a style category. Funny note to add, we actually meant to add another pound of the dark sugar at flameout but since it was so damn cold we simply forgot

Interesting recipe! I have a few questions about it. What type of sugar are you using? The syrups I've seen have much lower SRM's, are you using rock sugar? If you could link the product that would be great. Also, did you bottle condition these? I kegged a batch of Saison and bottled from the keg for a competition to about 3 vols and got dinged for under carbonating.

EDIT: And one more questions, did you enter as a specialty Belgian (16E) or a Saison? It seems pretty dark for a saison.

 

[nediver]

Brewed this today. Only had a Lb of rye by accident I purchased too little. I also added a half Lb of oats. And I used some cardamom spice and Ginger in whirlpool.

I prepped a 1.5 liter starter a few hrs before pitch. Again poor planning. Pitched it into a very oxygenated wort and it was fermenting in about 2 hrs.

It is an animal yeast.

 

[defenestrate]

Awesome, I think you will be very pleased when it's done. We turned ours around rather quickly (7 weeks grain to glass).

i certainly won't be able to wait 7 weeks- this puppy will most likely be carbed in the keg by week 4, we'll see how it progresses though.

you dont happen to have any pics of this poured, do you? curious to see the color difference.

i think i may use this yeast for my ginger beer... i think it the citrus and esters would be a welcomed addition.

 

[defenestrate]

wow... talk about monster yeast- 1.002 on day 8

 

[usurpers26]

It sure is - since you added the sugar into the fermenter that definitely helped it along

wow... talk about monster yeast- 1.002 on day 8

 

[Adamb258]

This recipe is for an 11 gallon batch?

 

[usurpers26]

No, it's for a 1/2bbl.

This recipe is for an 11 gallon batch?

 

[coypoo]

I want to make this one, and would like to use turbinado instead. But I want that darker color. What should I add to get it to ~19 SRM? I was thinking a tiny tiny bit of Carafa III (2 oz) that hopefully at that small amount wont add any roastiness? Any suggestions? Thanks

 

[Fritztheelephant]

Just kegged this tonight. 4 weeks in primary and it hit 1.004. Hydrometer sample tastes awesome.

 

[usurpers26]

What SRM are you at using Turbinado?

I want to make this one, and would like to use turbinado instead. But I want that darker color. What should I add to get it to ~19 SRM? I was thinking a tiny tiny bit of Carafa III (2 oz) that hopefully at that small amount wont add any roastiness? Any suggestions? Thanks

 

[coypoo]

Only 6. If I add 3 oz of Carafa III, it gets up to 14.5

 

[usurpers26]

What percentage of the grainbill is 3oz? I can't imagine it would affect the flavor though.

Only 6. If I add 3 oz of Carafa III, it gets up to 14.5

 

[coypoo]

3oz would be 1.93%. Small enough to where I doubt it would have any flavor contributions.


I also just thought about maybe grinding up the grain (and maybe decreasing to like 2 oz) and adding it at the end of the mash to get a bunch of color out of it

 

[buckeyebrewer]

I am planning on brewing this on Friday. Got my yeast from LHBS today and have a starter going on the stir plate. Couple questions:
1.Do you add rock sugar to boil or to primary?
2.If adding to primary do you boil it first to dissolve it?
3.How long did you leave in primary?
4.What was the brewhouse efficiency?
Thanks....sounds great. Can't wait to taste this one.

 

[wrench]

1.Do you add rock sugar to boil or to primary?
2.If adding to primary do you boil it first to dissolve it?
3.How long did you leave in primary?
4.What was the brewhouse efficiency?
Thanks....sounds great. Can't wait to taste this one.

I'd also love answers to 1, 2, and 4. I have some time to wait since I need to order the yeast. This would be my first saison so I'd like to have as much info to go on as possible come brew day.

 

[orangehero]

Some recommend incremental feeding of simple sugars to yeast while it is fermenting in primary.

On the other hand, many commercial breweries add sugar to the boil with no problems.

From what I can tell this yeast will do just fine if you add the sugar to the last 5-10 minutes of the boil to dissolve it and save yourself the hassle of adding to the primary.

If you do add to primary, you should dissolve the sugar (if it's crystalline) in a small quantity of water, boil it for about 10 minutes, cool it to about room temp, and add that to the fermenter.

I am going to be using honey for mine...1 lb. at the beginning of the boil to create more flavor and color compounds, and 1 lb. at flame-out to preserve the aroma of the honey.

Leave it in the primary fermenter for about 4 weeks to allow the yeast to ferment and clean up.

 

[usurpers26]

1- Added to boil
2- If you want to add to primary "orangehero" explained the process perfectly
3- 5 weeks @ 71*
4- Recipe was planned for 75%, we ended up at 70% though. Too many outside factors that day We lautered a bit too fast on this one.

I am planning on brewing this on Friday. Got my yeast from LHBS today and have a starter going on the stir plate. Couple questions:
1.Do you add rock sugar to boil or to primary?
2.If adding to primary do you boil it first to dissolve it?
3.How long did you leave in primary?
4.What was the brewhouse efficiency?
Thanks....sounds great. Can't wait to taste this one.

 

[Sheldon]

This is what I am planning for my Monday brew, please add comments:
5.5 gal batch
9 lb Pilsner
3 lb Rye Malt
.33 lb Rice Hulls
1.8 oz Fuggles (60 min remaining)
.8 lb Amber Candi Sugar
3711 yeast with starter
Mash at 151

I saw a reference to Oats, is that needed,

Sheldon

 

[buckeyebrewer]

I brewed 10 gallons of this yesterday and used:
14 Pilsner
5 Rye
1 Rice Hull
1.75 Dark Candi Sugar
4 oz Willamette 3.4%
tasted great....hit 1.057....and it took off within 3 hours of adding yeast. It going crazy today at 74 degrees. Smells great.

 

[jbrookeiv]

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/saison-recipes/how-rye-i-am---a-rye-saison

 

[stevea1210]

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.

 

[Sheldon]

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

 

[midfielder5]

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).

 

[usurpers26]

A Saison can never get too low :cross:

Enjoy!

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

 

[usurpers26]

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.

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).

 

[midfielder5]

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?

 

[runs4beer]

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!

 

[orangehero]

At 72F it came out plenty peppery and citrusy.

userpers, did you experience this yeast taking a while to finish fermenting?

 

[usurpers26]

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

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