rye saison, homebrew delivery


temps in the high 80s couldn’t prevent me from firing up my burners and mashing in this weekend.

  • as mentioned before, I decided on a “straight” saison with no brett or other bugs, that will hopefully make for a sessionable drinker in a few months.
  • after using judicious amounts of rye in past IPAs, I decided to step up to the plate and use a little more rye (about 25%) with a lighter malt bill (~70% pilsner malt) to really let the rye spiciness stand out.  I have heard of roggenbiers with over 60% rye in the lineup, so 25% shouldn’t be too radical.
    • 17.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 68.00 %
      6.00 lb Rye Malt (4.7 SRM) Grain 24.00 %
      2.00 lb White Wheat Malt (2.4 SRM) Grain 8.00 %
      2.00 oz Hallertauer, New Zealand [8.50 %] (60 min) Hops 22.7 IBU
      2.00 oz Hallertauer [4.80 %] (10 min) Hops 4.6 IBU
  • I mashed in at 150, had a 45 min sparge to get 13 gallons, and boiled down to 12 gallons in 60 min, ending with an OG of 14 brix (1.055), which was a little under my target of 1.058.
  • a couple days prior, I had added some dregs from baulleux’s cuvee des jonquilles to my upright four dreg slurry.  the starter was rocking when it came time to pitch, and my french saison blend took off in the wort, with a high krausen after about 12 hours at 82F.  I may never go back to commercial yeast again…

I also received quite a surprise in the mail – a sixer of homebrews and a vial of wild yeast from BT over at blackmanbrew.

  • the beers included a california common and two varieties of a dusseldorf alt (one more aggressively hopped).  all were very sessionable and went down too quickly with burgers, ribs, and  salad over the course of a few days.
  • the wild yeast was BT’s proprietary “TX2104” that he cultured from dregs of a perry that had been fermented using local texas persimmon skins.  I boiled down a couple extra gallons of wort from the saison mash, hopped it proportionately, and pitched the yeast vial, which promptly took off within a few hours.  I plan on tasting the results in a few months to help determine a recipe for the wild slurry.  thanks again BT, and keep up the good work!

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