Brew Day – Summer Rye Saison

Northern Brewer, Tettnanger & Coriander

So despite my less-than-ideal results with my Berliner Weisse, I’m still quaffing a litre of it a day, meaning the keg is rapidly approaching empty. As we’re smack-dab in the middle of the hot and humid phase of summer another easy-drinking and refreshing beer is on the menu – specifically, my favourite summer beer Saison. In the interest of having a beer in the keg within 2 weeks there’s nothing funky about today’s recipe – its a modest-gravity recipe, crisp thanks to the use of rye, a subtle spiciness provided by a dash of corriander, and a driness provided by a mix of low mash temperature and a dose of sugar in place of malt.

Beautiful day to brew outside!

To ensure a rapid ferment I’m blending the finicky Dupont strain (whose flavour I prefer) with ol’ reliable Wyeast 3711 (French saison), and ramping temperatures from 18C to 26C over the ~10 days of fermentation.

As always, recipe and brew-day notes are below the fold.

Session Rye Saison
Type: All Grain Date: 03 Aug 2015
Boil Size: 30.52 l Boil Time: 60 min
End of Boil Volume 26.52 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 22.50 l Est Mash Efficiency 81.4 %
Amt Name Type # %/IBU
2.75 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 59.4 %
0.92 kg Rye Malt (Briess) (3.7 SRM) Grain 2 19.8 %
0.48 kg Munich I (Weyermann) (7.1 SRM) Grain 3 10.5 %
0.48 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 10.3 %
21.00 g Northern Brewer [9.30 %] – Boil 60.0 min Hop 5 21.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6
25.00 g Tettnanger [5.50 %] – Boil 10.0 min Hop 7 8.4 IBUs
14 g Coriander Seed (Boil 5.0 mins) Spice 8
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 9
1.0 pkg Saison Dupont (London Yeast Bank #LYB045) Yeast 10
Beer Profile
Est Original Gravity: 1.048 SG Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.003 SG Estimated Alcohol by Vol: 5.8 %
Bitterness: 29.5 IBUs Est Color: 4.0 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4.62 kg
Sparge Water: 23.85 l Grain Temperature: 19.5 C
Sparge Temperature: 75.6 C Tun Temperature: 18.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 11.07 l of water at 72.3 C 64.4 C 75 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Only had 0.5kg Pilsner malt; remainder made up with pale malt


  • Conversion complete in 30 min; let sit for full 75 min
  • Grain was overly wet during milling, so efficiency suffered slightly. Pre-boil gravity was ~3 pts lower than expected.
  • Added hops/etc on schedule; boil was normal
  • Final gravity was ~3 points lower than planned
Created with BeerSmith


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