Going to brew a lemon basil saison and looking for some rye character as well. Other than a pilsner base, I don’t have a particular plan but was considering this:
63% Pilsner
14% Rye Malt
14% Wheat Malt
9% Flaked Oats
Any thoughts? Should I increase the amount of rye? I don’t use specialty malts too often so I was thinking about removing the wheat and oats and throwing in some belgian biscuit malt or something.
Personally I prefer more rye…like maybe 20%.
Thanks Denny. Will do.
Im with denny on a 20-25 rye. Maybe a 70/20/10 pils/rye/oats
I am liking that. I am considering maybe some vienna in place of the oats. This may be one of those where I decide right before it gets brewed but I will go with around 20% rye for sure.
FWIW I love some Vienna in my saisons. My last one was a simple 70 pils/30 Vienna. Obviously there’s room for interpretation as the guidelines are so open.
Thanks all.
Right now I am at 59% pils/ 23% vienna/18% rye. I may tinker with it further but keep it pretty close to this. Shooting for an OG of about 1.054 and will be using sorachi ace late and fermenting with Belle Saison. Will be getting dosed with extract of lemon zest and chopped basil at kegging.
Sounds like a good beer!