Rye Saison Recipe Critique

Why 10% caramunich? Why the torrified wheat?

 

That's a lot of Cara-malt. A lot of Saisons would have 0. Goal is generally dry, dry, dry.

 

Maybe replace it with regular Munich. That would add color and complexity, and wouldn't be out of place at all in a saison.

 

10% caramel malt seems to go against your goal of crisp and drinkable. If you want color there are better ways to do it that won't give you a flavor profile that contradicts your goal.

 

cut the cars in a saison, other than that it looks good!

 

Six ounces of flavor / aroma hops is more than the traditional saison style would call for.

Also, expect your final gravity to be below 1.009 with 3711.

 

That would be personal preference. Personally, I like my saisons bone dry, and usually mash in the 147-149 range.

 

Not sure if you're trying to enhance or restrain attenuation, but 151F may well be the swet spot for maximum attenuation with single infusion mashing, per Kai Troester's data.

But maybe the question is...how dry do you like your saisons? Have you ever had one that seemed too dry to you?

 

151F might be even bonier.

 

I'll echo the thoughts about removing the crystal malt and the torrified wheat

I would also suggest skipping the rye malt and using flaked rye instead. IMO it provides a better more spicy rye character than the malt does

personally I like lower OG saisons, and I would drop the OG to ~1045ish

 

Mostly echoing the cara comment. Cut it back to 0 for a classic dryness. I've used 0.25# cara20 in a 6 gal saison without crossing my own personal threshold. I probably wouldn't go higher.

Maybe that wheat malt will improve your foam. Probably will not have flavor impact

 

I believe you can use 60%+ of Rye so I think you'll be just fine. Check out Roggenbier.

 

I'd cut out crystal malts, add flaked rye, wheat seems unnecessary here, a little munich 1/2-1# seems like a good idea. You might want to reduce your target OG because this will probably attenuate to 1.002-004 not 1.009 like your software might suggest. I mash high with this yeast more in the 155 range because it'll eat everything anyway. I also ferment this like most ales (low-mid 60's) - no need to jack up the temp with this yeast. The hopping sounds good, you might want to consider a dry hop later. Let us know how it turned out.