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

[Abrayton]

Delicious!

 

[troglodytes]

So I ended up altering the recipe (because I wanted to make a lemon ginger version) changing only the hops to Sorachi Ace and adding lemon, ginger, and coriander. Besides those adjustments the grain bill and process was identical to the original.

I posted this question in the recipe section, but I probably should have left it here since we're all brewing a beer with 25% rye and presumably using WY3711. Does anyone have an overly sweet and slick mouthfeel with this beer that doesn't match at all to the super low FG. I mean mine is at 1.000 and after 4 weeks of bottle conditioning this beer has the "weight" of a dubbel that didn't attenuate far enough. It's not that its cloying or anything like that, but at the same time it isn't the dry crisp flavor I expected to get from the rye.

This doesn't mean it's not delicious. As flavor goes, man, this is a good one. But instead of the summer time refresher I was thinking, my result is definitely a slow sipper and I probably wouldn't want to have two back to back.

 

[Gravity]

This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.

.


How Rye I Am - A Rye Saison

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale

Giving this a try tomorrow

I'm trying to get rid of the 55# sack of rye that I have and I may toss some Abbey Malt in, of which I also have a 55# sack

I'll sub pils for pale ale malt and dark candi sugar for clear

Making a starter now

:rockin:

 

[Gravity]

added 1# of biscuit to the grain bill
and adding about 1 oz of ekg to FO

looking good so far

 

[deadwolfbones]

I made a partial mash version of this a while back (bottled in May). Had a fun time with it. Made it pretty straight up to start, but noticed tasting it after a couple weeks that it was incredibly dry. Like... almost no flavor it was so dry. Checked the gravity and, yep, 1.001.

So I decided to try to give it some extra dimensionality with a blend of 100% black cherry and pomegranate concentrates. Another 2 weeks fermenting and it's 1.000 and still really dry/thin, but now with a sour edge from the tannins in the juice. So I bottled with Brett, hoping it would give it more character over time.

I moved to Vietnam shortly thereafter, and it's been chilling in my girlfriend's parents' garage in LA since then, so I'm interested to see how it tastes when I get back in February.

 

[Golyo]

I moved to Vietnam shortly thereafter, and it's been chilling in my girlfriend's parents' garage in LA since then, so I'm interested to see how it tastes when I get back in February.

So, how did it taste?

 

[deadwolfbones]

So, how did it taste?

Really damn good! The fruit is basically just an indistinct tartness. The Brett is strong but not overpowering. Tight white head, beautiful color. Mouthfeel is actually really good for such a dry beer, probably thanks to the rye.