Beer Reviews, HomeBrew & Cocktail Recipes


Smoked, Oaked, and Brett-Aged Red Rye Saison HomeBrew Recipe

Smoked Oak-Aged Brett Red Rye Saison
Smoked Oak-Aged Brett Red Rye Saison
Smoked Oak-Aged Brett Red Rye Saison


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Smoked, Oaked, and Brett-Aged Red Rye Saison
Target ABV: 6.5%
Target IBUs: 36
Recipe Type:
4.5/ 5

User Rating
32 total ratings


Posted March 8, 2014 by


All Grain Smoked Oak-Aged Brett Saison HomeBrew Recipe 

Profile: HomeBrew recipe for a Smoked Red Rye Saison aged with oak chips and Brett yeast. Dry and earthy Saison with notes of oak, vanilla, stone fruit, and light citrus.



5 lbs Pilsner 2-Row

4 lbs Rye Malt

2 lbs Weyermann Oak-Smoked Wheat Malt

2 lb Beechwood Smoked Malt

8 oz. Crystal Rye

8 oz. Flaked Rye

6 oz. CaraRed

4 oz. Special B

3 oz Midnight Wheat


1  oz. East Kent Goldings 5%a, 60 minutes

1 oz.  Nelson Sauvin 12%a, 20 minutes


12 oz. Rice Hulls (mix with grain in mash – helps the sparging with a sticky wheat & rye mash)

2 cups medium toast American oak chips


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

Secondary Fermentation: White Labs WLP645 Brettanomyces Claussenii


Step Mash all grains with rice hulls:

125 degrees for 30 minutes

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

Secondary fermentation at 67-69 degrees for 3 months with Brett yeast and oak chips.

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