FUNKY RYE SAISON

Saison

 

Brewer: Brandon Warga

Competition: NHC First Round (2017); NHC Final Round (2017)

Place: 3rd - American Wild Ale; 2nd - American Wild Ale

 

Batch Size: 5.5 gallons

Mash: 90 minutes at 148 F, 10 minutes at 170 F

8 lbs 4.7 oz Belgian Pils Malt

1 lbs 8.3 oz Rye Malt

14.9 oz Vienna Malt

5.6 oz Acidulated Malt

9.3 oz Dememera Sugar

 

Boil: 90 minutes

13.6 g Hallertau Magnum - 60.0 minutes

14.0 g EKG - 10.0 minutes

14.0 g Saaz - Boil 10.0 minutes

14.0 g EKG - Boil 1.0 minute

14.0 g Saaz - Boil 1.0 minute

 

Yeast:

The Yeast Bay Wallonian Farmhouse

The Yeast Bay Brussels Brettanomyces Blend

Jolly Pumpkin Calabaza Blanca dregs

 

Fermentation:

Pitch The Yeast Bay Wallonian Farmhouse at 64 F, hold for three days; warm to 68 F, let temperature free rise; Hold at 72 F until fermentation is complete

Transfer to secondary; pitch The Yeast Bay Brussels Brettanomyces Blend

Wait five months, pitch dregs of two bottles of Jolly Pumpkin Calabaza Blanca

Wait four months, then bottle; carbonate to 3 vol.

 

OG: 1.055     IBU: 25

FG: 1.002