Rye Saison #3

Beer Recipe Design
1

Latest iteration of a rye saison I’ve been tweaking that was brewed last weekend. I’m hoping for some tropical aroma and flavor from the FF to compliment the fruit and spice from the yeast. The rye should add a nice creamy mouthfeel to what should end up a super dry beer and give some nice cracker and bread crust flavor and aroma. I find rye compliments this particular saison strain very well.

5.15 gallons

Amount Item Type % or IBU
7 lbs 8.0 oz Pilsner (Best Malz) Ger (2.0 SRM) Grain 71.43 %
2 lbs Rye Malt (4.7 SRM) Grain 19.05 %
1 lbs Munich Malt - 10L (Gambrinus) Grain 9.52 %
0.50 oz Zeus [15.00 %] (60 min) Hops 23.2 IBU
0.50 oz Falconers Flight [10.50 %] (10 min) Hops 6.5 IBU
1.00 oz Falconers Flight [10.50 %] (2 min) Hops 3.1 IBU
2.50 gm Calcium Chloride (Mash 60.0 min) Misc
3.00 gm Calcium Chloride (Boil 60.0 min) Misc
1 Pkgs French Saison (Wyeast Labs #3711) [Starter 1800 ml] Yeast-Ale

Mash 148 F
OG 1.060
IBU 33

2

I love Falconer’s Flight with the 3711. Great combination! Will go down well in the summer months. Let us know how it comes out, as I’d like to make a rye saison. Also, you might want to consider dry hopping with the FF. Worked well for me.

3

Awesome, glad to hear this combo works well as it sounded really tasty in my mind. I was actually hoping for a lower OG around 1.054 but my boil off was greater than anticipated leaving me at 1.060. I was considering dry hopping but I want to save the rest of my FF for an IPA.