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

[Unibrow]

So I bottled this a week ago. OG was 1.081 and my FG was 1.007 giving me an ABV of 9.7% - I had in the primary for 4 weeks and secondary for 2 weeks.

Easily the biggest beer I ever made, and the sample from the bottling bucket got me a little tipsy. It tasted amazing, can't wait for this to carb up in a few weeks.

GREAT recipe.

 

[chickypad]

I think 3711 is my new favorite strain. I brewed a batch of this 2 wks ago scaled to my system for 10gal. I substituted Styrian Bobek for Styrian Goldings, and D-90 syrup for the dark candi based on the LHBS stock. Only other modifications were to use 1/2 rye malt and 1/2 flaked rye (kept total at 25%), and to add a little Saaz at 5 min. OG was 1.057 and it's at 1.004 today. It smells heavenly and tastes great too. I think it's a little lighter in color than the original recipe, maybe about 14-15 SRM.

It's going to be hard waiting on this one. Thanks so much for sharing the recipe.

 

[coffeediver]

Mine started at 1.062 and has been in primary at 71* for 4 weeks. I started it cold crashing yesterday and checked the final gravity and it was at 1.000.

 

[beowulf]

Just tried my first bottle....ohhhh man this is good. It's only been 2 weeks in the bottle and I thought what the heck. I intended to wait for 3 weeks but I got impatient. Wow this is so tasty. Aside from waiting for it to finish carbing, I'd be happy to just start indulging right now. Nice and fruity, terrific mouthfeel and body...so good. I maybe need to ferment a bit warmer next time (fermented at 67F this time) for more esters and more fruity but I am very, very happy with it.

My batch went from 1.062 to 1.004, so about 7.6%. Brewed it on 2/19, so not a bad turnaround time. I'll wait until next week to try another bottle, but I'll definitely be brewing this again. Glad I saved the yeast from this batch.

Thanks usurpers26 for the recipe! Mine's not exactly the same but pretty close even considering the substitutions.

 

[bianco152]

I'm thinking about brewing this one soon, some questions first...

1. Would upping the rye malt percentage to 30 be doable? I have only gone upwards of 15% grist with rye malt.

2. Dry hop this beer or no? If yes...with what hops?

 

[Gunnarubex]

What kind of sugar did anyone use in bottle conditioning? I'm adding Belgian Candi Sugar to the boil already.

 

[bianco152]

Also...yes or no to pitching Brett in secondary?

 

[coffeediver]

I think I sampled mine too much. While checking the carbonation again yesterday I emptied the keg I am going to make another batch this weekend but will do a 10 gallon batch this time. It is so good

Barry

 

[Unibrow]

Been about 1 month in the bottle, after I overshot my OG by a lot and ended up with a 9.8% ABV version of this rye saison - and WOW, the hot alcohol flavor has faded and left me with an amazing saison...can't drink more than 2 on any given day though or I'm completely fit shaced

 

[usurpers26]

Glad all of you are still enjoying it

We have a 1bbl batch of this coming up soon on our brew calendar, right after our Imperial Oktoberfest is done

 

[chickypad]

Got to taste this batch today and it's awesome. It's just shy of 6 wks from brew day (force carbed). Ours went from 1.057 to 1.001 for about 7.2% ABV. I think the 71* ferment temp is perfect. This might be a rare entry into our permanent rotation!

 

[wdchandlersmith]

what would the op say about this recipe:

5 gallon extract
6 pounds dme
2 or 3 pounds rye malt
.3 pounds rice hulls
all this at 154 for 30/45 mins

1.33 oz styrian goldings @ 60 min
(maybe some centennials for flavor?)

fermented with bell's yeast harvested from oberon bottles, a starter of the same size (4000ml).

does it sound like this would come out to anything similar to this recipe? i dont want an exact copy, instead i want something a little bit my own (hence the bell's yeast and centennials, i cant stop drinking two hearted). if this would be a disaster, feel free to let me know. this is only the second time ive tried to tweak a recipe.

 

[Beernewb]

the candi sugar, dark, is it equivalent to d-90? or are you using rock? I can only find clear and amber at Brewmasters Warehouse.

 

[coffeediver]

Got my ingredients today to make a 10 gallon batch this Saturday, only difference was last time LHBS only had german pilsner and german rye, this time it will have belgian pilsner and german rye. Got the yeast starter about to be started. Can't wait.

Barry

 

[jlangfo5]

I brewed my 5 gallon batch last night, OG was 1.062, and I pitched in a yeast starter made from the yeast cake of a previouse beer made using wl001 euro ale yeast. Intead of candi syrup or sugar, I made my own syrup by boiling white sugar and water until it turned a brown color. I filled the carboy to the top nearly and when I came back the next afternoon, i found that I had sprayed rye beer goo all over the trash bag I had put over the top of it

 

[FuelshopMcgee]

I'm sorry to be rude but that beer you just made will be nothing at all like the recipe posted here. This beer really is all about the French saison yeast strain. There is no way wlp001 will ferment out to 1.004 and all the while produce the esters this beer needs. Not saying the beer won't taste good but man you really should have used the 3711!

 

[jlangfo5]

I probably should have, but were is the fun in life without a bit of experimentation. I do have a wine yeast picked out that is engineered to unstick fermentation if I don't get all the way down to my target gravity.

The problem is, I accidentally ordered a Belgian sassion yeast by Wyeast that requires very high temps in the 90+ range and months of time to get the beer down to it's target gravity, and I don't have a means of temperature control and I have outdone my beer budget for a bit, so I had to hold off on a setup to keep the beer that warm until I can do it naturally as the temperatures increase this spring/summer.

I did mash low at around 145 for 90 minutes, so hopefully, it should work out.

 

[bluehenbrew]

I brewed this about 8 weeks ago. Turned out amazing. My FG was 1.000. Did anyone else hit this low?

 

[coffeediver]

I brewed this about 8 weeks ago. Turned out amazing. My FG was 1.000. Did anyone else hit this low?

Yes, I also hit 1.000 on my first batch, new batch is down to 1.010. Don't know if it will go lower, may pitch another pkg of yeast and see what happens. First batch was incredible, my best beer yet.

Barry

 

[AmandaK]

Saison is one of those beers I haven't been able to perfect. Seems like I need to try this one, and soon!

 

[usurpers26]

We used rock...think we got it from William's Brewing.

the candi sugar, dark, is it equivalent to d-90? or are you using rock? I can only find clear and amber at Brewmasters Warehouse.

 

[usurpers26]

Sorry for late reply...

I can't speak to the extract conversion...but Oberon is a pale wheat ale (I think, only have had it when traveling). The recipe revolves around the WY3711, so I would not expect it to be very similar at all with the Oberon yeast (not a Saison strain).

Although if you go this route, I'd love to know how it turns out!

what would the op say about this recipe:

5 gallon extract
6 pounds dme
2 or 3 pounds rye malt
.3 pounds rice hulls
all this at 154 for 30/45 mins

1.33 oz styrian goldings @ 60 min
(maybe some centennials for flavor?)

fermented with bell's yeast harvested from oberon bottles, a starter of the same size (4000ml).

does it sound like this would come out to anything similar to this recipe? i dont want an exact copy, instead i want something a little bit my own (hence the bell's yeast and centennials, i cant stop drinking two hearted). if this would be a disaster, feel free to let me know. this is only the second time ive tried to tweak a recipe.

 

[coffeediver]

Has been 2 weeks since making my second batch of this recipe. I posted awhile back that it had gotten down to 1.010. I checked it last night and it has gotten down to 1.000. Starting gravity was at 1.076, this will make this one at 10.1% alcohol. It tastes awesome.

Barry

 

[tgmartin000]

Anybody tried this with sorachi ace?

Im also leaning towards the light candi sugar. Is there any difference in the taste?

 

[eviljay]

I did this with some sorachi as fwh. It's amazingly good.

 

[Fritobandito]

I kegged this maybe 2 weeks ago and there are a lot of floaties in the glass. It tastes amazing by the way. Anyone else have a lot of chunks in their beer?

 

[tgmartin000]

I did this with some sorachi as fwh. It's amazingly good.

Awesome, thanks. I'm also considering harvesting some yeast from great divide's Collette, which is excellent, but people really seem to like the 3711.

 

[eviljay]

I'm drinking one right now. Just use the French Saison yeast. You won't be disappointed.

 

[Grasslands]

I kegged this maybe 2 weeks ago and there are a lot of floaties in the glass. It tastes amazing by the way. Anyone else have a lot of chunks in their beer?

Nope...methinks there might be some yeasties that got transferred into your keg

 

[runs4beer]

Did you do a protein rest in the mash? Did you cold crash it before you racked to the keg? If you have small orange-brown chunks that look a bit like nerd candies I believe that those are proteins that coagulated when you dropped the temp. I think you can get this from some rye malts if neather you nor the maltster get enough protein conversion. Guess it could have happened before and then were racked over too. Cold crash in the carboy and see if you can avoid/prevent racking them over to the keg, or tkae a look at youy protein rest.