Rye Saison...

[rlynge]

I've found that with 3711 it pretty much doesn't matter what you do, it's going to take you pretty low. This yeast is beastly. I'm talking low to mid single digits.

That is exactly why I chose it!

[positiverpr]

brewed a rye tripel with 18% rye. in retrospect, i'd back off some. the color is approaching amber. the rye flavor/spice/dryness really brings out the 9% alcohol which isnt really what i was looking for. rye gives some dryness but at the sametime gives that big mouthfeel which a little too much in this one. mine started at 1.084 and ended at 1015 with only 68% pilsner/18% rye/1.5% melanoidin and 17% honey. its good but just not something that id brew again.

[brewinhard]

I've found that with 3711 it pretty much doesn't matter what you do, it's going to take you pretty low. This yeast is beastly. I'm talking low to mid single digits.

That is exactly why I chose it!

/


You might want to mash a bit higher than 152 F. With WY3711 and your simple sugar your beer will dry out probably to below 1.005. While this may sound great for a saison, sometimes the 3711 can dry it out too much. Like down to 1.002 or even lower. If it were me, I would drop the sugar, substitute it with base malt, and mash around 154 F at least. I stopped using 3711 b/c it dried out the beer too much and I didn't like the mouthfeel of it. Even in a saison.

[rlynge]

Thanks, I think I am just going to add and extra pound of Pilsner and then bump the mash up to 154.

[brewinhard]

Have no fear. Your 3711 will still attenuate well like the monster that it is. Your rye addition should help the beer retain some nice percieved body and mouthfeel. Not sure what rye amount you were going to use but 2# makes a nice addition for a saison. If you are grinding the grains yourself or at the LHBS you might want to run them through the grinder twice as the rye makes for a difficult crush.

[rlynge]

Have no fear. Your 3711 will still attenuate well like the monster that it is. Your rye addition should help the beer retain some nice percieved body and mouthfeel. Not sure what rye amount you were going to use but 2# makes a nice addition for a saison. If you are grinding the grains yourself or at the LHBS you might want to run them through the grinder twice as the rye makes for a difficult crush.

2#'s is exactly what I have in my updated recipe. Good to know about the rye crush. Should I just crush the rye twice or all of the grain? I can't wait to brew this one. I feel that it might just be worth entering into a comp.

[spiderwrangler]

Just the rye. Kernels are a bit smaller, and harder it seems than barley (same issue with wheat). If you can't adjust the roller spacing, just run it through twice to get it crushed finer, and do your barley as normal.

[rlynge]

Just the rye. Kernels are a bit smaller, and harder it seems than barley (same issue with wheat). If you can't adjust the roller spacing, just run it through twice to get it crushed finer, and do your barley as normal.

I will have to put it through twice. The LHBS is pretty chill about most things except for messing with the mill.