Beer Forum

I am planning on doing a saison but i want to add rye to it for the spiciness. I just want a hint in the background. I haven't brewed with rye before so I'm not sure how much flavor it imparts. My base recipe is 92% dingemans pale and 8% wheat. Which yeast do people like the most?

As far as yeast is concerned, I have used WY 3724 and enjoyed the earthy spice from it, but it can take a while to finish out. You really have to be able to raise the temp pretty high on that one and be patient. I have heard (and plan on trying next) that WY 3711 French Saison is a great yeast simply because it doesn't take as long for it to finish as 3724 does and it is not as finicky with the temp requirements.
That being said, rye is an interesting grain to brew with. If you are looking for just a complimentary spice to the already interesting spice contribution from the saison yeast, then I wouldn't go anymore than 2#. Personally I would probably start with just 1# and adjust accordingly next time you brew the recipe. Rye can lend a certain creamy mouthfeel as well which you might not want too much of in a saison. Let us know what you choose to do!

Yeah 1lb is probably good for a subtle flavor in 5 gal. Make sure you do a cereal mash with the rye, though, otherwise you will get a real grainy taste in the beer...I've been there! I'd say just crush the rye with about a pound of your base malt, mash it in a pot at about 150 for 15 or 20 minutes. Then bring it to a gentle boil for another 15 or 20 minutes. Then you can add it to your main mash. Good luck!

Doesn't boiling the rye extract tannins from the husks?

+1 brewinhard - on the rye mouthfeel in a saison

I just did an AG bel specialty ale with the recipe calling for 30% rye. No batch sparge problems, OG 1.073 FG 1.011. First time I have used rye and I was not ready for the mouthfeel. After one week carbonating It is a creamy mouthfeel with a certain "thickness" to it that I'm hoping the carbonation will thin out. It also has a sweetness(?) - but the finish is dry - which may be the "spiciness" under the creamy mouthfeel.

Contrary to what everyone else tries to tell me... rye does not seem spicy to me. DBear's got it right. It has a very full chewiness, body, and big head on it. It tastes rather bready. All this is based on two roggenbier recipes with 40-50% rye that myself and a buddy brewed, so I hopefully know what I am talking about.

dmtaylor wrote:Contrary to what everyone else tries to tell me... rye does not seem spicy to me. DBear's got it right. It has a very full chewiness, body, and big head on it. It tastes rather bready. All this is based on two roggenbier recipes with 40-50% rye that myself and a buddy brewed, so I hopefully know what I am talking about.

Just referencing previous Jamil Episodes and the scoresheet review Session rye should just be body and chewiness. The spicy flavors from rye bread are from caraway seeds.

dmtaylor wrote:Contrary to what everyone else tries to tell me... rye does not seem spicy to me. DBear's got it right. It has a very full chewiness, body, and big head on it. It tastes rather bready. All this is based on two roggenbier recipes with 40-50% rye that myself and a buddy brewed, so I hopefully know what I am talking about.

I'm with ya on this. I mostly get an earthy breadiness in the flavor/aroma when large proportions of rye are used. Like you I've found it to contribute "percieved" mouthfeel, so on beers that I use a lot of rye in, I often reduce the mash temp a few degrees. I use rye all the time and I've never had any sparge issues when using up to 25%. When I go above that percentage, I throw in some rice hulls.