High & Dry Rye Saison

If there’s a new summer style everyone loves, it seems to be Saison. Check out this bigger, bolder version, with the spiciness of rye, Sorachi Ace hops and a bright, phenolic, fruity farmhouse yeast.Briess_IPA_72dpi

Type: Ale

Style: Other Ale

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Staff

Ingredients

Quantity Ingredient Comment
7 lbs Brewers Malt Mash
2 lbs Rye Malt Mash
0.5 lb Carapils® Malt Mash
0.5 lb Caracrystal® Wheat Malt Mash
2 lbs Clear Candi Sugar 60 min boil
0.5 oz Sorachi Ace Hops (12.8% AAU) 60 min boil
1 oz Sorachi Ace Hops (12.8% AAU) 10 min boil
1.5 oz Sorachi Ace Hops (12.8% AAU) 0 min boil
2 packs WLP585 Belgian Saison III Yeast Fermenter
2 packs Servomyces Yeast Nutrient 10 min boil

Procedures

  1. Bring 3.3 gallons of water to 165ºF.
  2. Mash grains at 152ºF for 1 hour.
  3. Heat 4.5 gallons of 180ºF sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to a boil.
  5. Add 0.5 oz Sorachi Ace hops and 2 lbs Clear Candi Sugar.
  6. After 50 minutes, add 1 oz Sorachi Ace hops and nutrient
  7. Boil 10 more minutes, add 2 oz Sorachi Ace hops.
  8. Remove from heat and cool to 70ºF.
  9. Transfer to primary fermenter, and pitch two packs WLP585 yeast.

Primary Fermentation: 1 week at 68ºF – 75ºF.

Secondary Fermentation: 2 weeks at 68ºF – 75ºF.

Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP585 yeast for 3-4 weeks.

Original Gravity: 1.068

Final Gravity: 1.012

Alcohol by Weight:

Alcohol by Volume: 7.3%

IBU: 43

Color: 10

Tags:

Posted in Homebrewing, Recipes | Tagged , , , , .
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