AG23 - Rye Saison

[Scott-westy]

Brewing this on Friday and dumping on the yeast cake of my batch of EU Summit Belgian Pale. Never used rye in a saison but I think it will work. I think the FG will be much lower than what Beersmith reckons.





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[Peatbogbrewer]

Brewing this on Friday and dumping on the yeast cake of my batch of EU Summit Belgian Pale. Never used rye in a saison but I think it will work. I think the FG will be much lower than what Beersmith reckons.





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Ive used rye in saisons before with great results, spicy fuller flavour. I've never added powerful aromas such as chinook in a saison before so looking froward to how this pans out. I have done so in a chinook hoppy hefeweizen, which some said may not work but to hell with styles, it came out very nice though, didn't mess up the yeast flavours at all....

[Scott-westy]

There isn't a great deal of Chinook going in really, but yes i do like to try different combinations and the spicyness should work.

I think I will throw 500g of acid malt in the mash also, to add a little more tartness.

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[Clibit]

Looks nice Scott, do you know what this yeast is like yet?

[BrannigansLove]

I used in a couple of saisons last year, and it's a reasonable saison dry yeast. It doesn't have the dupont flavour I was hoping for from it. I also used it in a dubbel, and it was definitely the wrong yeast for that. Looking on the MJ website, they seem to have stopped producing it, but are producing a French Saison variety instead (as well as a number of other belgian yeasts).

[Clibit]

I used in a couple of saisons last year, and it's a reasonable saison dry yeast. It doesn't have the dupont flavour I was hoping for from it. I also used it in a dubbel, and it was definitely the wrong yeast for that. Looking on the MJ website, they seem to have stopped producing it, but are producing a French Saison variety instead (as well as a number of other belgian yeasts).

They have re-badged several yeasts so it may still be available.

Edit:

M27 Belgian Ale is now M29 French Saison
M07 British Ale- M42 New World Strong Ale
M79 Burton Union- M36 Liberty Bell Ale
M03 Newcastle Brown Ale -M15 Empire Ale

[Peatbogbrewer]

There isn't a great deal of Chinook going in really, but yes i do like to try different combinations and the spicyness should work.

I think I will throw 500g of acid malt in the mash also, to add a little more tartness.

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I've never used acid malt before, interested in this too...

[Scott-westy]

Looks nice Scott, do you know what this yeast is like yet?

The EU Summit pale tastes v promising after cold crashing. It's got a nice, but subtle Belgian character.

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[serum]

If it's what I think it is it'll support the Rye and American hops quite well.

[Scott-westy]

Mash on!








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[Scott-westy]

OG 1054. Lovely colour.

Getting pitched on a Belgian yeast cake from my last brew.









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[Scott-westy]

Update - this took off like a rocket after 2 hours of being pitched on the old yeast cake. Now sat at 22C and I will ramp it up over the next week.


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[Scott-westy]

Cold crashing now it's at 1007 so that's 6.1% abv. Nice tang to this and a lovely colour.







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[Scott-westy]

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[Peatbogbrewer]

Looks awesome, hows the chinook and tartness?