Mixed Ferm Rye Saison

Today I’m brewing a Rye Saison, and the part I’m most excited about is the yeast; I’m using the Mad Fermentationist Saison Blend from Bootleg Biology. While Bootleg Biology appears to have scaled back their homebrew offerings in favor of commercial pitches, I was able to get some of this blend a while back.

This culture is a mix of Saccharomyces, Brettanomyces, and lactic acid bacteria, and it has a strong reputation. I propagated the blend to bank some for future use, so the ratios are likely different from the original pouch.

The BJCP describes Saison as:

A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.

As that suggests, there’s quite a bit of stylistic flexibility. This version will be lighter in color and moderate in strength, with some noticeable spice and peppery phenolics from the mixed culture. I’m not expecting much Brett character when the beer is young, but it should develop more classic Brett complexity with age.

The recipe itself is intentionally simple: Pilsner, Vienna, and Rye Malts, with straightforward hop additions. Most of the complexity should come from the fermentation character rather than the grist or hopping. I'm also using rice hulls since rye is a huskless malt and like wheat, has a tendency to gum the mash.

Even though this is a mixed culture, I’m not expecting significant sourness. The hop additions should suppress the lactic acid bacteria, keeping acidity in check. I’m also mashing slightly higher than typical for a Saison. While the style is usually very dry, my propagation starter finished below 1.000, so this is a hedge against the beer ending up too thin.

I’m considering adding a grapefruit tincture to half the batch, but I’ll make that call after tasting.

Like some recent brews, I’m also using ingredients I already have on hand as part of an effort to reduce my grain inventory.

Here’s the beer as I’m brewing it today:

Target OG: 1.060

Target FG: 1.005

IBU: 29.2

ABV: 7.3

6.5# Solstice Pilsner Malt

0.8125# Weyermann Barke Vienna Malt

2.4375# Mecca Grade Rimrock Rye Malt

Rice Hulls (a few handfuls)

42.5g Styrian Goldings 2,5AA(60 min)

2ml Hopshot

28g Styrian Goldings 2.5AA(10 min)

1g BrewTan B (Mash)
Whirlfloc (Flameout)
Wyeast Nutrient (10 min)
4.66g BCAA (10 min)
Zinc Buddy

Bootleg Biology The Mad Fermentationist Saison Blend

Mash at 151F, 90 minute boil, chill to 65F, aerate and pitch yeast. Ferment at room temp (~74F).

Water Profile

Target Water Profile
Ca	Mg	Na	SO4	Cl	HCO3
124	6.6	3.6	198.3	97.7	0

We're shooting for a 2:1 sulfate to chloride ratio to help accentuate bitterness while ensuring a crisp finish. To 11 gallons of RO/Distilled water, add:

• 12.9g Gypsum
• 0.4g Pickling salt
• 2.8g Epsom salt
• 7.9g Calcium chloride

Brewing Notes

I hit strike temp only a coupleof degrees low (~149) which is what I prefer. The RIMS quickly got it up to 151 after I started recirculating. I added 1ml of 85% Phosphoric Acid to the mash after taking the initial pH reading. I also added 2ml of Phosphoric Acid to the HLT for the sparge water. 

Session Readings
Equipment used	10 gal MT
Strike water volume	5 gal
Strike water temp	166 °F
Mash thickness	2.05 qt/lbs
Beginning mash pH	5.34
Ending mash pH	X
1st running gravity	X (1.0)
Volume into BK	X gal
Pre-Boil gravity	X (1.0)
Pre-Boil pH	X
Post-Boil gravity	X (1.0)
Post-Boil pH	X
Aeration	X l/minute
Post ferm gravity	X (1.0)
Post ferm pH	X (1.0)