Great beer! Wish I bottled this to enter for a competition!
Another question I have as I prepare to brew this recipe deals with the rye malt. I have never used it before. Anything special that needs to be done with rye malt other than the addition of rice hulls to the mash? And I am assuming the rye malt used is what I have linked below?
https://wineandhop.com/products/rye-malt-1-oz
Thanks
You don't have to do anything special to rye malt. Just mash it like a regular base malt.
This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.
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How Rye I Am - A Rye Saison
Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale
So, how did it taste?I moved to Vietnam shortly thereafter, and it's been chilling in my girlfriend's parents' garage in LA since then, so I'm interested to see how it tastes when I get back in February.
So, how did it taste?
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