What are you drinking tonight 2020.

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Yet another bargain
IMG_20201018_174028.jpg
 
I really need to get a saison on. What's the best you've brewed?
This is my house saison recipe, it scored 44 in a BJCP competition a couple of years ago. Even though it's 25% rye malt, the rye flavour is fairly subtle but blends beautifully with the yeast flavours:

Rye Saison

Recipe Specs

----------------
Batch Size (L): 20
Original Gravity (OG): 1.056
Final Gravity (FG): 1.003
Alcohol by Volume (ABV): 6.9 %
Colour (SRM): 4
Bitterness (IBU): 23

Grain Bill
----------------
3.500 kg Pilsner (70%)
1.000 kg Rye Malt (20%)
0.250 kg Granulated Sugar (5%)
0.250 kg Rye Malt, Dark (5%)

Hop Bill
----------------
20 g East Kent Golding @ 90 Mins
20 g East Kent Golding @ 15 Mins
20 g East Kent Golding @ Flame out

Notes
----------------
Ferment at 23°C with Wyeast 3711 - French Saison (M29 would be a fine dry sub)

Water profile:
Calcium 90
Sulphate 95
Chloride 85
Bicarb 20
 
This is my house saison recipe, it scored 44 in a BJCP competition a couple of years ago. Even though it's 25% rye malt, the rye flavour is fairly subtle but blends beautifully with the yeast flavours:

Rye Saison

Recipe Specs

----------------
Batch Size (L): 20
Original Gravity (OG): 1.056
Final Gravity (FG): 1.003
Alcohol by Volume (ABV): 6.9 %
Colour (SRM): 4
Bitterness (IBU): 23

Grain Bill
----------------
3.500 kg Pilsner (70%)
1.000 kg Rye Malt (20%)
0.250 kg Granulated Sugar (5%)
0.250 kg Rye Malt, Dark (5%)

Hop Bill
----------------
20 g East Kent Golding @ 90 Mins
20 g East Kent Golding @ 15 Mins
20 g East Kent Golding @ Flame out

Notes
----------------
Ferment at 23°C with Wyeast 3711 - French Saison (M29 would be a fine dry sub)

Water profile:
Calcium 90
Sulphate 95
Chloride 85
Bicarb 20

That’s a huge score Steve. 👏👏👏
 
This is my house saison recipe, it scored 44 in a BJCP competition a couple of years ago. Even though it's 25% rye malt, the rye flavour is fairly subtle but blends beautifully with the yeast flavours:

Rye Saison

Recipe Specs

----------------
Batch Size (L): 20
Original Gravity (OG): 1.056
Final Gravity (FG): 1.003
Alcohol by Volume (ABV): 6.9 %
Colour (SRM): 4
Bitterness (IBU): 23

Grain Bill
----------------
3.500 kg Pilsner (70%)
1.000 kg Rye Malt (20%)
0.250 kg Granulated Sugar (5%)
0.250 kg Rye Malt, Dark (5%)

Hop Bill
----------------
20 g East Kent Golding @ 90 Mins
20 g East Kent Golding @ 15 Mins
20 g East Kent Golding @ Flame out

Notes
----------------
Ferment at 23°C with Wyeast 3711 - French Saison (M29 would be a fine dry sub)

Water profile:
Calcium 90
Sulphate 95
Chloride 85
Bicarb 20
Do you like this one better than the recent one you brewed? Or is the base recipe better?
 
This is my house saison recipe, it scored 44 in a BJCP competition a couple of years ago. Even though it's 25% rye malt, the rye flavour is fairly subtle but blends beautifully with the yeast flavours:

Rye Saison

Recipe Specs

----------------
Batch Size (L): 20
Original Gravity (OG): 1.056
Final Gravity (FG): 1.003
Alcohol by Volume (ABV): 6.9 %
Colour (SRM): 4
Bitterness (IBU): 23

Grain Bill
----------------
3.500 kg Pilsner (70%)
1.000 kg Rye Malt (20%)
0.250 kg Granulated Sugar (5%)
0.250 kg Rye Malt, Dark (5%)

Hop Bill
----------------
20 g East Kent Golding @ 90 Mins
20 g East Kent Golding @ 15 Mins
20 g East Kent Golding @ Flame out

Notes
----------------
Ferment at 23°C with Wyeast 3711 - French Saison (M29 would be a fine dry sub)

Water profile:
Calcium 90
Sulphate 95
Chloride 85
Bicarb 20

Cheers chap!
 
That’s a huge score Steve. 👏👏👏
It still didn't win, was beaten by another saison which was painful :laugh8:
Do you like this one better than the recent one you brewed? Or is the base recipe better?
They're completely different beers so hard to compare, but the recipe above is naturally much better as a "straight" saison, which I do prefer.
 
This is my house saison recipe, it scored 44 in a BJCP competition a couple of years ago. Even though it's 25% rye malt, the rye flavour is fairly subtle but blends beautifully with the yeast flavours:

Rye Saison

Recipe Specs

----------------
Batch Size (L): 20
Original Gravity (OG): 1.056
Final Gravity (FG): 1.003
Alcohol by Volume (ABV): 6.9 %
Colour (SRM): 4
Bitterness (IBU): 23

Grain Bill
----------------
3.500 kg Pilsner (70%)
1.000 kg Rye Malt (20%)
0.250 kg Granulated Sugar (5%)
0.250 kg Rye Malt, Dark (5%)

Hop Bill
----------------
20 g East Kent Golding @ 90 Mins
20 g East Kent Golding @ 15 Mins
20 g East Kent Golding @ Flame out

Notes
----------------
Ferment at 23°C with Wyeast 3711 - French Saison (M29 would be a fine dry sub)

Water profile:
Calcium 90
Sulphate 95
Chloride 85
Bicarb 20
Rye malt...which to buy?
 
Drinking equinox IPA from @Hazelwood Brewery . 6.3% with Equanot & Vic secret. Thin head that disappeared quickly, low carbonation. Citrus hop aroma. Taste was bitter from start to finish and nice and dry which was good for me. Hop flavour citrus, lots of grapefruit and pine..nice beer..I like it alot👍🍺
IMG_20201018_192436.jpg
 
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