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

[motorneuron]

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.

 

[Polboy]

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

 

[TANSTAAFB]

I really love the little extra something Irish Moose adds to my brews too! Kinda hard to find though...

 

[tao54tao]

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)

 

[sector7slums]

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?

 

[brianm317]

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.

 

[Polboy]

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

 

[slcdawg]

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.

 

[ZombieBrew83]

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!!

 

[ChefRex]

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!

 

[saxowam]

Went into fermenter much higher than planned at 1.073 and came out at 0.999. This yeast is crazy! Exactly what I was looking for in a saison taste-wise. Even with the high abv only mild warmth. Thanks for the recipe!

 

[slcdawg]

I brewed this recipe a few months ago and just tapped the keg recently. Went from 1.058 to 1.004. This is my third saison and easily the best. The rye gives it a nice spicy character. I'm already starting to hoard it for myself! Great recipe. .. thanks for sharing!

 

[DaG]

Brewed this 2 weeks ago, force carbed last night at 16.5 psi. WOW! Amazing beer! 1.062-1.003 in 1 week. Thanks for the recipe!

 

[ChefRex]

Just kegged a 5 gallon batch after 5 weeks which i am going to let naturally carb. Finished off at 1.003 and the hydrometer tastes great, can't wait till it's carbed up.
Thanks again for the recipe.

 

[looneybomber]

I poured my first glass after bottling 10 days ago and this is pretty good! I think I might try adding a little lemon peel next time or maybe something wild like ginger, coriander and dry hop with cascade?

I mashed the rye by itself and used LME for the base malt. My OG was 1.062, but when I put my hydrometer in the fermenter when it was done, it touched the trub at the bottom so I don't know what my FG was.

About 2oz into the beer. Hmm...I want to brew another batch!

 

[blitzcreeg]

I assume this was entered in 16e ?

 

[blitzcreeg]

Excellent beer btw.

 

[rycollier]

Why the use of the Styrian Goldings vs something closer to Hallertauer? I'm curious if there was something specific about Styrian Goldings that you liked.
Cheers!

 

[TANSTAAFB]

Why the use of the Styrian Goldings vs something closer to Hallertauer? I'm curious if there was something specific about Styrian Goldings that you liked.
Cheers!

I love Styrian Goldings in Belgian style brews. It is a must for my Belgian Pale Ale and usually finds its way into my Saisons as well. Great earthy character with a wonderful subtle spiciness that is accentuated by the phenolic spiciness produced by many Belgian strains.

 

[rycollier]

I love Styrian Goldings in Belgian style brews. It is a must for my Belgian Pale Ale and usually finds its way into my Saisons as well. Great earthy character with a wonderful subtle spiciness that is accentuated by the phenolic spiciness produced by many Belgian strains.

Sounds awesome. I was digging around online to find suggested hops but it didn't come up, for instance it's not suggested on mr malty, until I found them in a beer smith article on Saison. Just picked some that were low alpha ones up along with the recipe. This is very intriguing recipe and oh so simple. I can't wait to try it.

 

[ChefRex]

Tapped this about a week ago and it is hitting it's stride, it is GOOD! I dropped a grower off to a friend for dog sitting over the weekend, He called back wanting more.
Will be brewed again, thanks again for the recipe.

 

[Oophaga]

Just mashed in, using d90 and added a small amount of special B, this will be our winter saison this year so a slight bit of color will be nice in it. Hopefully it wasn't a mistake. Of course, a huge part of me is yelling at myself "do it as original!!!" but of course, the home brewer in me has to F with the recipe even if proven...



Obligatory drink, a homebrew Pale Ale

 

[Aa760]

I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups. At any rate, the rebrew was blonder (obviously) but I also bittered with nugget and used sorachi ace as my flavor/aroma hop. I REALLY liked the lemony notes of the ace and how they complimented the rye. The original recipe is great, just sharing experiences with modifications- experimentation is at the soul of out craft, yes?

 

[kagythings]

I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups. At any rate, the rebrew was blonder (obviously) but I also bittered with nugget and used sorachi ace as my flavor/aroma hop. I REALLY liked the lemony notes of the ace and how they complimented the rye. The original recipe is great, just sharing experiences with modifications- experimentation is at the soul of out craft, yes?

I like the sound of using Sorachi Ace. My wife loves the Brooklyn Sorachi Ace so maybe it would add a bit of that flavor. Just for the sake of adding a bit of tasting notes to this brew. I like the amount of rye in it and the amount of spicy/peppery notes it provides. My wife prefers a little less peppery flavor so I may brew this with just a bit less rye next time and use Sorachi Ace as well. Thanks to the OP for this recipe.

 

[chickypad]

I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups.

I can't speak for other products but I made an 11 gal batch with 2 lb of D-90 syrup (8.3% in my recipe) and it went from 1.057 to 1.001. The company claims to have better fermentability over other products, no idea if that's true or not. I was actually thinking of brewing this again soon and I picked up 2 lbs of a different brand of dark canidi syrup because a local shop was having a sale on in-stock items. I'll post numbers if I brew it.

 

[slbradley01]

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 a 4.5 ish.
11 gal batch.
18 pilsner malt
2 Rye malt
1 Munich
1 crystal 30

Mashed at 150 for 70 minutes

Sparged at 170

7 oz home grown cascade leaf
2 FWH
2 @ 60
1 @ 30
1@ 10
1 @ Flameout


White labs 535 French saison 2 weeks at 80F

Started at 1.048

Finished at 1.002


Kegged and carbed at 11psi for 4 days.

This beer is light and refreshing
Peppery notes, a little lemony, not to hoppy, the fruitiness of the cascade is a good match.
Really drinkable. The saison yeast really shines through in this beer.
Best beer I've ever made? Maybe.

My favorite right now.

Next time a little darker , maybe 1.5 60l crystal and ? Not sure what else.

 

[Oophaga]

D90 is a fantastic tasting product with a beautiful red tint to it if you want more color.

 

[boxofjibboo]

Great brew!

Brewed this with Wyeast French Saison and D-45 candidate syrup. Over carbed mine a little so it's ready at week two of bottle conditioning. I will probably brew this again. Thanks for sharing the recipe!

 

[Oophaga]

Great color to your saison!

 

[Muchacho]

Great recipe! Thanks for sharing.
Mine went from 1.061 -> 1.002 over 3 weeks @ 64 -> 78 degrees (#3711 is a beast!). The rye is fantastic- slippery and very spicy brew. Hopefully we wont drink it up before it hits its prime!