Dry Hopped Wild Rye Saison HomeBrew Recipe
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
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.