dawn_kiebawls
Lawncare and Landscaping enthusiast
- Joined
- Jun 10, 2017
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Hey guys and gals, I'm putting together a Rye Saison recipe and am looking for some advice.
So far what I have is:
Fermentables:
62% German Pilsener
20% Malted Rye
08% Crystal 60L
08% Thyme Honey (added to primary after ~80% attenuation)
02% CaraMunich III (added just for color)
Hops:
1oz EKG at 60
1.5oz EKG at 10
Yeast:
The Mad Fermentationist Saison blend (Sacch, Brett, assorted bugs)
Fermented at room temp (~72F)
Extras:
1# Rice Hulls
Whirflock
Mash:
Single infusion, 60 minute mash at 154F
Questions:
Having never used Rye, I'm not sure which variety to go with. I would like a more pronounced flavor but have been reading horror stories about stuck mashes. Malted Rye sounds like it's what I need for the flavor compared to Flaked Rye, but Flaked seems to be easier/less hazardous to work with. Any thoughts?
Rice Hulls - I've never used rice hulls but have heard some conflicting information on how to use them. Some say to stir the hulls into the mash, but an article by BYO says to just create a 'bed' of hulls at the bottom of my MT. Is one method better than the other? My concern with making a bed in my MT would be when I stir the mash during batch sparge that I would just stir it all together.
Do I need to consider any specific water profile? I'll be using 100% Distilled and adjusting for pH using Brunwater. Would a standard Saison profile work well for this?
I think that's all I've got for now. As always, thanks for any and all help. Cheers!
So far what I have is:
Fermentables:
62% German Pilsener
20% Malted Rye
08% Crystal 60L
08% Thyme Honey (added to primary after ~80% attenuation)
02% CaraMunich III (added just for color)
Hops:
1oz EKG at 60
1.5oz EKG at 10
Yeast:
The Mad Fermentationist Saison blend (Sacch, Brett, assorted bugs)
Fermented at room temp (~72F)
Extras:
1# Rice Hulls
Whirflock
Mash:
Single infusion, 60 minute mash at 154F
Questions:
Having never used Rye, I'm not sure which variety to go with. I would like a more pronounced flavor but have been reading horror stories about stuck mashes. Malted Rye sounds like it's what I need for the flavor compared to Flaked Rye, but Flaked seems to be easier/less hazardous to work with. Any thoughts?
Rice Hulls - I've never used rice hulls but have heard some conflicting information on how to use them. Some say to stir the hulls into the mash, but an article by BYO says to just create a 'bed' of hulls at the bottom of my MT. Is one method better than the other? My concern with making a bed in my MT would be when I stir the mash during batch sparge that I would just stir it all together.
Do I need to consider any specific water profile? I'll be using 100% Distilled and adjusting for pH using Brunwater. Would a standard Saison profile work well for this?
I think that's all I've got for now. As always, thanks for any and all help. Cheers!