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Dry Hopped Wild Rye Saison HomeBrew Recipe

Dry Hopped Wild Brett Rye Saison
Dry Hopped Wild Brett Rye Saison
Dry Hopped Wild Brett Rye Saison


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Dry Hopped Brett Rye Saison
Target ABV: 8%
Target IBUs: 45
5/ 5

User Rating
96 total ratings


Posted March 10, 2014 by


All Grain Brett Rye Saison HomeBrew Recipe 

Profile: HomeBrew recipe for a Dry Hopped Rye Saison with Brett character. Aromas of citrus and tropical fruit, with earthy farmhouse notes. Medium-bodied with classic Saison flavors and a fruity Brett character. Dry, crisp finish with moderate hop bitterness. Primary fermentation is with a Saison yeast. Then secondary fermentation is with a wild Brettanomyces yeast strain for 3 months. Dry hopped with Mosaic and Nelson Sauvin hops.



12 lbs Pale 2-Row

4 lbs Rye Malt

12 oz. Flaked Oats

12 oz. Flaked Rye


1/2  oz. Mosaic 12%a, 60 minutes

1 oz.  Nelson Sauvin 12%a, 15 minutes

1 oz. Mosaic 12%a, at 10 minutes


Primary Fermentation: White Labs WLP 565 Saison I or Wyeast 3724 Belgian Saison

Secondary Fermentation: White Labs WLP644 Brettanomyces Bruxellensis Trois

Dry-Hops: 1 oz. Mosaic, 1 oz. Nelson Sauvin

Other: 12 ounces of rice hulls for the mash to help with sparging of sticky rye mash


Mash all grains with rice hulls at 150 degrees for 60 minutes.

Sparge at 170 degrees.

One hour boil with hop regimen above.

Primary fermentation at 68-70 degrees for 7-10 days with Saison Yeast

Rack beer off primary yeast and secondary ferment at 68-70 degrees for 3 months with Brett yeast.

Rack beer off Brett yeast and dry hop for 10 days before kegging or bottling.

  1. Avatar of killaclown

    Looks tasty – adding to the brew calendar for next month.


  2. Avatar of Johan Y

    Are you supposed to use corn sugar for priming when bottling? If so what is the recommended carb level?


  3. Avatar of Adam Lind

    What kind of hops do you recommend for the dry hopping stage?


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