December 10, 2017

Rye Saison

Wanting to brew with Rye I chose to take a stab at a Rye Saison. Rye being a bit more difficult to brew with required a protein rest in addition to a sacch rest.

Background

10-10-2017 Brewed in Beautiful Bloomingdale, Washington DC @ Rory’s With: Rory, Cricket and Spoon

Ingredients

  • 5 lbs Pilsen
  • 1 lb Munich
  • 1 lb Biscut
  • 4 lbs Rye
  • WLP565 Belgian Saison I Yeast

Mash

7 gallons of DC Tap:

  • 20 min @ 127°F Protein Rest
  • 60 min @ 149°F Sacch Rest

Wort

Boiled for 90 Minutes:

  • 0.75 oz Sorachi Ace Hops @ 45 min
  • 0.25 Czech Saaz @ 45 min
  • 1.25 Czech Saaz @ 10 min
  • 0.25 Sorachi Ace @ 10 min

Yeast Pitch

At 80°F

Primary Fermentation

Around 68°F