Eschaton_YDAU
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- Nov 17, 2015
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I want to make a table rye saison: something really low ABV, about 2.7%. I still want it to have body, flavor, etc. I want it spicy, malty, grainy, roasty... and I want it to be red.
It's a tall order, maybe
I don't really know what I'm getting into, has anyone tried anything like this?
My idea is something like:
3.5 gallon batch
1 lb. American 6-row
1 lb. Carared 20L
1 lb. Flaked oats
1 lb. Crystal Rye 70-80L
1 oz. Saaz @ 60 min.
Wyeast 3711 Saison
Brewers friend calculators put this at 2.71% ABV with a high-attenuation yeast, and at 16.25 SRM.
My reasoning:
1. The 6-row is for diastatic power. Its enzymatic rating (160 Lintner) should cover the rest of the 0 Lintner ingredients. According to somebody's calculations (http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/) I should be at 40 Lintner for the mash, and 30 is the minimum.
2. I'm under the impression that flaked oats are the best addition for body/mouthfeel in terms of effect per pound, so I put them in. Maybe I should consider flaked or torrified wheat? That'd be a little more traditional. The caramel/crystal malts should help with body as well, I hope.
3. Any idea whether this will be red? The srm is about right, but it might get more toward brown, I don't know. Has anyone used carared?
4. I saw another rye saison that had rye as ~25% of the grain bill, so hopefully we're ok there. Any knolwedge about rye/crystal rye?
Any other thoughts on this weird little beer?
Please tell me why it won't work, or why it will taste bad before I make it!
Oh, and for the inevitable "why would you even make a low-alcohol beer, blah, blah, blah" types: I live in a place where people have to drive a lot to hang out. It would still be nice to give them a few homebrews. We'll call it DD beer
It's a tall order, maybe
I don't really know what I'm getting into, has anyone tried anything like this?
My idea is something like:
3.5 gallon batch
1 lb. American 6-row
1 lb. Carared 20L
1 lb. Flaked oats
1 lb. Crystal Rye 70-80L
1 oz. Saaz @ 60 min.
Wyeast 3711 Saison
Brewers friend calculators put this at 2.71% ABV with a high-attenuation yeast, and at 16.25 SRM.
My reasoning:
1. The 6-row is for diastatic power. Its enzymatic rating (160 Lintner) should cover the rest of the 0 Lintner ingredients. According to somebody's calculations (http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/) I should be at 40 Lintner for the mash, and 30 is the minimum.
2. I'm under the impression that flaked oats are the best addition for body/mouthfeel in terms of effect per pound, so I put them in. Maybe I should consider flaked or torrified wheat? That'd be a little more traditional. The caramel/crystal malts should help with body as well, I hope.
3. Any idea whether this will be red? The srm is about right, but it might get more toward brown, I don't know. Has anyone used carared?
4. I saw another rye saison that had rye as ~25% of the grain bill, so hopefully we're ok there. Any knolwedge about rye/crystal rye?
Any other thoughts on this weird little beer?
Please tell me why it won't work, or why it will taste bad before I make it!
Oh, and for the inevitable "why would you even make a low-alcohol beer, blah, blah, blah" types: I live in a place where people have to drive a lot to hang out. It would still be nice to give them a few homebrews. We'll call it DD beer