Rye Saison

[huffbrau]

Looking for Vince's recipe for a rye saison.....combines two of my favorite ingredient...any body willing to cough up the
recipe?

[vpbecker]

I've been out of town shooting a convention and a little tied up. I hope to transfer to kegs tonight.

The recipe is basically, 77% Pilsner, 10% Rye, 10% Wheat Malt, and 3% Acidulated. 4oz Styrian Goldings (3.5%AA) at 60 mins (12 gallons) and 1 oz Hallertauer (4.1%AA) at 15 mins. Mashed at 144 F for 60 mins. Regular Savannah tap water with charcoal filtering. Standard brewing, ferment with Wyeast Saison at house temps - about 73 F and then add 2 lbs sugar via simple syrup and move to garage to bring ferm temps up to about 85. (I played around with sugar additions as I had this in two carboys. One got regular Dixie Crystals and the other got a raw, organic (light brown) sugar.) OG was about 1.064 and am waiting on finishing gravity.

I also captured a "son of saison" small beer and for that sugar addition played with some honey for the 5 gallon carboy and the raw sugar for a 3 gallon carboy. The OG on the SOS was around 1.036. Perhaps more historically accurate for the saison style???

I'll report on the results.

V X

[srmatt]

12_freakin_gallons? One day were gonna have to invite the whole 1st ID to a Stamtisch. I mean, these 24 Gallon Boyz ain't drinking all of it, must be storing it somewhere, or have a scam going where they label it and sell it to Habersham...

I recall a Zymergy article discussing different sugars, how they flavor changes with age. Interesting recipe. Very cool!