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Recipe – Summer Rye Saison


Anyone following my blog knows that my girlfriend often helps with the tastings. She has a very keen sense of smell and taste and I love the way she often describes the beer in the glass in a very colourful way through metaphors and memories that the tasting evokes. Smells especially have a strong relation with memories and I too often get a “flashback” of something long forgotten when I smell beer (or whisky or basically anything). Though she likes to taste different things (we are both the kind of people who go to a restaurant to taste new things, rather than “just” eat) she really doesn’t like is the sensation of bitterness and this obviously somewhat limits the range of beers she can enjoy. So, when she asked me if I could brew a Saison that is not that bitter I jumped to it. The beauty of homebrewing is that you can throw the “rules” away – If I want to brew a saison that is low on bitterness, I can just go right ahead and do it, purists that say that the “style” is bitter be damned.

So, this saison is quite similar to the one with Oats that I brewed for her last year. I used the same hops, Summer, to bitter the brew, aiming for a low IBU value of around 17 – just enough to balance the malt sweetness. Summer is very gentle in the aroma apartment as well, so it works well with the generall idea of a “non-hopped saison”. For the specialty malt I chose Rye which I think gives a distinct spicy note that will hopefully compliment the yeast character. The yeast(s) for this one is brave jump to the unknown. I’ve used Wyeast 3711 and Belle Saison yeasts before and had good results with them. However, I’ve wanted to try “the” saison yeast, Wyeast Belgian Saison 3724, for quite some time but I hate the idea of a fermentation stalling on me (quite a lot of people, Wyeast included, report that 3724 tends to stall at some point even with a lot of warmth and oxygen). So to ensure a complete fermentation I used another strain with it, Mangrove Jacks Belgian Ale yeast, along with a fresh smack pack of 3724. Now, to really be methodical I should have tested both on their own but sometimes there just isn’t time and you have to take a risk. I’m hoping that the 3724 will deliver those pepper-spicy notes that you find in a Dupont Saison and that the MJ 27 will drive the attenuation down like it is supposed to. Finally, the OG of this one is higher than I usually have for my saisons because I plan to bottle this so that she can enjoy it occasionally through the coming year. The higher ABV should help the beer keep for a longer time.



Here is the recipe :


Recipe :

Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds): 2,9 / 6,39
Anticipated OG: 1.048
Anticipated SRM:  4,2
Anticipated IBU: 16,8
Wort Boil Time: 60 Minutes

51,7%  1,5kg / 3,3 lbs  – Pale Ale malt, Viking
20,7%  0,6kg / 1,32 lbs – Vienna malt Weyermann
20,7%  0,6kg / 1,32 lbs – Rye malt, Weyermann
6,9% 0,2kg / 0,44 lbs – Flaked Rye

15,0g / 0,52 oz. Summer (Pellet, 5% AA) @ 60 min for 12,6 IBU
10,0g / 0,35 oz. Summer (Pellet, 5% AA) @ 15 min for 4,2 IBU
15,0g / 0,52 oz. Summer (Pellet, 5% AA) @ Flameout


½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
2g / 0,07 oz Gypsum in mash
2g / 0,07 oz Calcium Chloride in mash


Mangrove Jack’s Belgian Ale yeast #M27  1 packet springled on top of the wort
Wyeast 3724 Belgian Saison – 1 smack pack

20 Litre BIAB @ 65 Celsius for 60 mins (5,28Gal/149F)

10/8/14 Fermentation was done when I came home from my vacation and the airlock has not made a sound in a week. Bottled about 13 liters with 50 grams of table sugar. FG = 1.002(!) so ended up a bit too strong at 6,1% ABV but at least the alcohol will help it keep for longer.

31/10/14 Tasting here

From → Recipes

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