Had an interesting rye beer over the holidays (don't remember what at this point; Sierra Nevada holiday brew of some sort, perhaps?) and decided to give one a try. Found this recipe that sounded interesting, and decided to give it a try. Here's the original, in case that forum post goes away:
How Rye I Am - A Rye Saison (15.5 gal.)
Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale
Mash @ 152* for 60 minutes. We mashed thin at 1.8qt/lb.
Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.
I asked the brew shop guy to help me scale it down to a 5 gallon batch, and then a few things got tweaked, so I ended up with:
0.5 lbs. Rice Hulls
8 lbs. 2 row
3 lbs. Rye Malt
Mash @ 152* for 70 min. 1.4 qt/lb.
1 lb. Dark Belgian Candi Sugar
1.5 oz. Styrian Golding (AA 3.8% BA 4.0%)
Boil 50 min.
0.5 oz. Styrian Golding (AA 3.8% BA 4.0%)
Boil 10 min.
Belgian Saison yeast.
Notable differences being:
* more hops; lower acid.
* slightly more sugar and rice, because I couldn't be buggered to divide up the packages and then leave myself with weird amounts I'd never use.
* left 1/4 of the hops out til the last 10 mins, to get a bit of flowery late-hops flavour.
1.050 initial SG.