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

[jturkish]

Hi,

Soon I'm looking to brew a rye saison with Nelson hops and like this recipe. Will it turn out good if I substituted the hops in this recipe with Nelson hops?

 

[m00ps]

Hi,

Soon I'm looking to brew a rye saison with Nelson hops and like this recipe. Will it turn out good if I substituted the hops in this recipe with Nelson hops?

You are going to use a hop as aromatic and expensive as Nelson Sauvin solely as a bittering additon???

Also they have like more than twice the bittering potential of Styrian Goldings

 

[jturkish]

Yes and planning to put some towards the end of the boil

 

[RussPDX]

Then you are no longer making the same recipe. Its a really nice grain bill so go for it. Let us know how it works out. I have not used Nelsons.

 

[UCChemE05]

Had anyone done this with Belle Saison? I'm doing a brew with it in a couple weeks and am looking for another recipe to reuse the yeast. This recipe has been on my To-brew list for a while. Thanks!

 

[m00ps]

Yes and planning to put some towards the end of the boil

Use literally any other hop than Nelson for bittering. Dont waste it on something you wont taste at all. its currently one of the most expensive hops on the market. Just toss in 1oz of something like magnum at 60min and save your nelsons for later

 

[Aa760]

Had anyone done this with Belle Saison? I'm doing a brew with it in a couple weeks and am looking for another recipe to reuse the yeast. This recipe has been on my To-brew list for a while. Thanks!

Yes. I have done this grain bill and the original and several iterations of it. I omit the dark Candi sugar now, so I do have a different recipe, admittedly. The last batch I split and did half belle saison and half 3711. Both were solid. I found the belle a little more peppery and tart, while the 3711, while still quite dry, had a smoother, some call it creamier, mouthfeel. I preferred the end product of the 3711, but the convenience of the Belle saison. Next one I want to try is the white labs french saison.

 

[Aa760]

Regarding the Belle Saison yeast question (having tech difficulties quoting right now): Yes. I have done this grain bill and the original and several iterations of it. I omit the dark Candi sugar now, so I do have a different recipe, admittedly. The last batch I split and did half belle saison and half 3711. Both were solid. I found the belle a little more peppery and tart, while the 3711, while still quite dry, had a smoother, some call it creamier, mouthfeel. I preferred the end product of the 3711, but the convenience of the Belle saison. Next one I want to try is the white labs french saison.

 

[surgical_ass]

Anyone have water profile suggestions for OPs recipe?

 

[cuda6pak]

For anyone familiar with this recipe and/or 3711, is there any reason not to ramp up the temp in the 2nd half of fermentation to help the yeast clean up quicker or just let it chug away at 71°?

Pitched at 64° into 1.072 10 gallons, 10 days into fermentation now at a rock solid 71°, wondering if I should bump it up to 73-75° and hold it there now that the bulk of fermentation is over.

 

[m00ps]

For anyone familiar with this recipe and/or 3711, is there any reason not to ramp up the temp in the 2nd half of fermentation to help the yeast clean up quicker or just let it chug away at 71°?

Pitched at 64° into 1.072 10 gallons, 10 days into fermentation now at a rock solid 71°, wondering if I should bump it up to 73-75° and hold it there now that the bulk of fermentation is over.

I dont see any reason not to do it. At this point, the flvaor profile wont be different. All it will do is help it finish up and possibly get your FG a bit lower. I just ramp 3711 into the low 90s and hold it there until a few days before bottling. If I was going to "bump it up" id do at least 5 degrees

 

[markusreadus]

Hey Chaps,

Today I bottled this. Brewing it was a challenge, I couldn't get rice hulls. 40% rye in the bill lead to loads of gelatinous gunk in the wort. A very stuck sparge. Lead to over an inch of trub in the fermenter.

I brewed it with Belle Saison (dried saison yeast). I've never smelled anything quite like it, I was wondering if you guys could tell me if it's the yeast (never done a saison before), the high proportion of rye, or some sort of infection?

It's got a slightly fruity aroma - peachy, lemon, perhaps a little pineapple. There's a good whack of something almost smokey, but not smoke. Taking a sip leaves a sensation in the back of my throat a bit like a cigar might. There's spice, a little like pepper (no pepper in recipe).

Is all this normal? Cheers guys.

 

[bolus14]

More or less that's normal for Saison strains. Saison and Belgian strain can give off some very strange smells during fermentation, some fruity, some spicy, some funky, but given time they all clean up well.

 

[markusreadus]

More or less that's normal for Saison strains. Saison and Belgian strain can give off some very strange smells during fermentation, some fruity, some spicy, some funky, but given time they all clean up well.

That's reassuring to know. Thanks!

 

[cuda6pak]

I dont see any reason not to do it. At this point, the flvaor profile wont be different. All it will do is help it finish up and possibly get your FG a bit lower. I just ramp 3711 into the low 90s and hold it there until a few days before bottling. If I was going to "bump it up" id do at least 5 degrees

Wow 3711 is no joke. I fermented at 71 for 10 days and bumped to 76 for 10 more days. 1.072 OG, 1.001 FG with very little alcohol taste. The Rye shines through with a wonderful spice. Excited to get this one carb'd up and some time underneath it, think it will only get better.

 

[Setesh]

Just tapped a keg of this that I aged 8 months with brett brux and it is excellent. I also really liked it fresh. Great recipe!

 

[ArthurDigbySellers]

Just tapped a keg of this that I aged 8 months with brett brux and it is excellent. I also really liked it fresh. Great recipe!

I just drank my last bomber of this that I bottled in September of 2014 the other night. It was so good! I really wish I would have bottled more rather than kegging most of it. I think this beer really shines with some age on it. I might brew this up again in the spring and bottle the whole batch.

 

[adamg8504]

I'm getting ready to brew 5 gallons of this tomorrow. Got the starter of 3711 spinning on the stir plate as I type.

I'll be in a similar situation as the OP; it's currently 3ºF where I am at in Ohio. Tomorrow should be closer to 10º when I start brewing.

This will be my first saison and if I like it then it might be the first recipe I try to sour.

Cheers!

 

[Polboy]

heh, im ready to put my rye saison in the kegerator so i was looking for a label to put over the tap and google search redirected me to this thread after locating cool label, i can not find the author of the label so here it is. My house saison has 9% of rye but this recipe is punching 20% so im curious to compare side by side, i will report back with few pictures next week

 

[surgical_ass]

Anyone brew and enter this into the NHC this year?

 

[bmiller8]

Great beer! Wish I bottled this to enter for a competition!

 

[surgical_ass]

Great beer! Wish I bottled this to enter for a competition!

Sent some to a local competition it seemed to throw the judges being dark and with the silky mouth feel the 3111 puts out. Even tho it finished at 1.002 Got some comments that it could be dryier. Great beer but didn't place. I think it hit in the low 30s

 

[troglodytes]

Has anyone attempted a very small partial kettle sour version of this?

I love my saisons dry and I know 3711 ferments everything, but it leaves a thicker mouthfeel than the final gravity would imply. I was thinking about fermenting this batch sans 3L which would be drawn off and kettle soured, boiled and then added back into the beer on day 3. I would think 10-15% soured portion would be just enough to create a crisp to crisp-tart final product that is more in line with a beer that will finish at 1.001-1.004.

Any thought on how that would play with the spiciness of the rye?

 

[TANSTAAFB]

Nope, but I'd love to hear how yours turns out!

 

[Abrayton]

All set to brew this. Just checking that the original recipe is still the same and also if the single 60 minute hop addition all that's used. I found a recipe by the same name on Beersmith (not sure who created it) that has a small late hop addition. I have no problem with a single addition, just want to be sure I'm following the correct recipe.

 

[Abrayton]

Another question I have as I prepare to brew this recipe deals with the rye malt. I have never used it before. Anything special that needs to be done with rye malt other than the addition of rice hulls to the mash? And I am assuming the rye malt used is what I have linked below?

https://wineandhop.com/products/rye-malt-1-oz

Thanks

 

[Abrayton]

Brewed ten days ago. Sample taste great! Bottling in two weeks.

 

[RussPDX]

You don't have to do anything special to rye malt. Just mash it like a regular base malt.

For the following poster I will try to remember to look at how I brewed this later, I don't have it on my phone. But I will say I really like this recipe. I plan on brewing it again imfor my newly brew day.

 

[TANSTAAFB]

Another question I have as I prepare to brew this recipe deals with the rye malt. I have never used it before. Anything special that needs to be done with rye malt other than the addition of rice hulls to the mash? And I am assuming the rye malt used is what I have linked below?

https://wineandhop.com/products/rye-malt-1-oz

Thanks

You don't have to do anything special to rye malt. Just mash it like a regular base malt.

I will add that it is huskless and the kernels are smaller than barley. You can either mill it separately at a smaller mill gap or (what I do) double crush the entire grain bill. Word of caution though-- I BIAB and STILL got a "stuck sparge" with a WilserBag on a recent brew with a lot of rye because it made a sticky mess on the inside of the bag that prevented the wort from flowing through.

 

[Abrayton]

I double crushed the entire grain bill and ended up wrestling with a stuck sparge. I did however get near 80% efficiency compared to the low 60s I had been getting.