Rye Saison

How much do you like rye and/or what's your goal?

FWIW, I used a little over 3 lbs of rye malt in a grain bill that was a little over 12 lbs (plus about a pound of D-180 syrup) in a dark rye saison. The rye flavor definitely showed up, but wasn't overwhelming.

 

Drinking a Rye Saison I brewed a few months back as I type this. This recipe had 26% Rye Malt but was fermented with 3711 French Saison + Brett Brux. Malt bill was Pilsen malt, Rye, Acidulated.. but I can't get past how full the body is and how sweet it is, even at a 1.002 gravity. Makes me think that both a large % of Rye + 3711 don't go together well.

Yeast dependent is my point. Some other yeasts, maybe Dupont strain, could probably match better with 25% Rye. Rye flavor-wise, there is a nice spice character at this %, just overshadowed by the body and sweetness.

 

Sounds good, what yeast did you use? What was the rest of the grain bill?

 

Belgian Pilsner was the rest of the grain bill. Wyeast 3724 was the yeast.

 

How is 3724 for you? Can you give some character descriptors? I'm planning on using it and fermenting it on my porch wrapped in towels. Been in the high 80's during the day here in SoFL.

 

Fruity and spicy, but leaning more towards fruity. Not as one dimensional as (IMO) 3711 is. Think Saison Dupont and you won't be too far off. Also not as dry (attenuative) as 3711.

 

I recently did a 10 gallon split batch with 57% Pale Malt, 28.5% Flaked Rye, and 14.5% Munich. Fermented with Allagash's House Belgian and House Brett strains (Confluence dregs starter). Down to 1.003, the Rye is playing nice, slight spice, slicker mouthfeel.

 

The thing is, as I mentioned earlier, 3711 attenuates really well but the remaining mouthfeel is so full and nearly cloying in my experience. Or maybe that is due to my affinity for Rye Malt in Farmhouse recipes and these two ingredients not working well together.

 

Interesting. The Rye Saison I did (and talked about above) didn't have a particularly full mouthfeel IMO. However, I haven't used 3711 in the same context.

 

That sounds good and I already have the D180. I think it is going on the list, thanks

 

I just kegged a rye saison yesterday that I'm eager to try. 2lbs rye malt and the rest Belgian pils, and I pitched an equal amount of 3724 and 3711.

 

Depending on just how much noticeable rye bite I want, I like the 18% - 25% range.