Rye Saison

All Grain Recipe

Submitted By: jferraro1572 (Shared)
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Brewer: Joe Ferraro / Doctor's Orders BH
Batch Size: 10.50 galStyle: Saison (16C)
Boil Size: 13.90 galStyle Guide: BJCP 2008
Color: 6.9 SRMEquipment: Joe 10Gal (RIMS)
Bitterness: 25.1 IBUsBoil Time: 60 min
Est OG: 1.052 (13.0° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 5.7%Taste Rating: 37.0

Ingredients
Amount Name Type #
16.32 gal RO Water Water 1
3.59 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
3.58 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3.21 g Calcium Chloride (Mash 60 min) Misc 4
0.94 g Baking Soda (Mash 60 min) Misc 5
0.23 g Salt (Mash 60 min) Misc 6
8.00 oz Rice Hulls (0.0 SRM) Adjunct 7
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 8
4 lbs Rye Malt (4.7 SRM) Grain 9
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 11
8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 12
1.75 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 13
2.93 g Epsom Salt (MgSO4) (Boil 60 min) Misc 14
2.93 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 15
2.63 g Calcium Chloride (Boil 60 min) Misc 16
0.77 g Baking Soda (Boil 60 min) Misc 17
0.19 g Salt (Boil 60 min) Misc 18
1.50 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 19
1.00 Whirlfloc Tablet (Boil 10 min) Misc 20
1 lbs 8.00 oz Turbinado [Primary] (10.0 SRM) Sugar 21
1.0 pkgs Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) Yeast 22

Notes

Brew # 14-1 "Like Father, Like Saison" Brewed with help of my dad, Vincent Ferraro. Used wyeast 3711 4/19/15 OG: 1.050 10.0 gallons OG with refractometer was low again. Measured with hydrometer Added sugar with 5-10min left in the boil 4/26/15 Rack to secondary SG: 1.003 Nearly crystal clear. Good saison aroma. NICE taste with rye finish. Clean taste. Can't wait for this to finish up! 5/7/15 FG: 1.003 ABV: 6.2% Good saison aroma and taste. Rye is subtle. Tastes very good. Can't wait to carb this one. Taking 5 gallons to Tony's wedding rehearsal dinner. 9/20/15 - won 1st place in AHBC saison competition. - won 2nd place in Belgian style ale category at Anne Arundel Co Fair Homebrew Competition. ----------------------------------------------------------------------- Brew #14-2 5/15/16 Brewed with Mara Daidone. Split 10 gallons with her. Used wyeast 3711 OG: 1.058 Preboil Gravity: 1.041 10.25 gallons Added sugar with 5-10min left in the boil Fermented at 84F. 5/21/16 Rack to secondary SG/FG: 1.003 7.2% ABV Good smooth taste. Rye is notable and decent saison character. Secondary temp 80F 6/12/16 Rack to keg When flat this doesn't have a lot of saison aroma. When carb'd some comes out but not nearly as much as last batch. I think this is a fermentation problem from likely under pitching and starting temp high instead of ramping up. Still fairly pleasant and drinkable but not my best by far. 6/19/16 This does not taste like a saison at all and has a off flavor that is slightly sweet. Obviously fermenting at 84F the whole time is not a good idea for this yeast. Decided to dry hop this and change it to a Belgian style rye pale ale. Dry hopped in the keg with 2oz belma hops and 1oz citra hops. Plan to pull it after 5 days. Tastes much better this way!! ----------------------------------------------------------------------- Brew date: 6/17/17 Collaboration with Mike Moan Used white labs 568 Batch size 10.5 OG: 1.052 Fermentation schedule: start at 68° for 1st 48hrs then increased by ~2° per day until reached 76° by near end of the first week then hold. 7/4/17 FG: 1.005; 6.2% ABV Good saison funk. Great taste and clarity. Cold crashing for a couple of days before kegging and carbing.

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