The Bruery Saison Rue

[TampaBrew]

Any idea on a starting point for brewing something close to saison rue? He mentioned in the BN episode that its 30% (?) rye? and finished with brett. I've never made a saison before. was thinking of stating with JZs and subbing the appropriate amount of rye and finishing with brett.

any help would be appreciated.

[Tom from Raleigh]

No need to start off with JZ's saison, if you're trying to get to Rue's saison. Patrick gave the recipe on the show. Either search this forum or listen to the show more closely.

I'll give you a hint: It's definitely not 30% rye! It's 30% RICE solids or flaked rice. I see 30% rye and I think about the stuck/slow sparges I've had with rye malt. I did my normal saison recipe with 10% rye and no spices. In a comp I was told it was too spicy, which I assume was the combo of rye and yeast character.

[Dirk McLargeHuge]

No need to start off with JZ's saison, if you're trying to get to Rue's saison. Patrick gave the recipe on the show. Either search this forum or listen to the show more closely.

I'll give you a hint: It's definitely not 30% rye! It's 30% RICE solids or flaked rice. I see 30% rye and I think about the stuck/slow sparges I've had with rye malt. I did my normal saison recipe with 10% rye and no spices. In a comp I was told it was too spicy, which I assume was the combo of rye and yeast character.

From the site:

Saison Rue is an unfiltered, bottle conditioned, Belgian/French-style farmhouse ale. This is a beer of subtlety and complexity, with malted rye, spicy, fruity yeast notes, biscuit-like malt backbone, and a slight citrus hop character. With age, this beer will dry out and will become more complex with rustic notes of leather and earth from the contribution of a wild yeast strain. Being a Saison, Saison Rue is ambiguous unto itself as it is a different beer when fresh and when aged. We hope you enjoy it in all of its incarnations.

I thought I heard it as rice on the show, too, but I guess I was wrong. The notes I had showed rice at 15%.

[Chris_J]

I think you guys are thinking of the thai inspired tripel with all that rice.

[Dirk McLargeHuge]

Good! I was afraid I was losing my mind. Well, I am, but I was afraid I was losing it faster.

[TampaBrew]

No need to start off with JZ's saison, if you're trying to get to Rue's saison. Patrick gave the recipe on the show. Either search this forum or listen to the show more closely.

I'll give you a hint: It's definitely not 30% rye! It's 30% RICE solids or flaked rice. I see 30% rye and I think about the stuck/slow sparges I've had with rye malt. I did my normal saison recipe with 10% rye and no spices. In a comp I was told it was too spicy, which I assume was the combo of rye and yeast character.

There shouldn't be any rice in the saison. He used rice in his trippel

I think I may have concocted something that will work, that is a little different than the Rue:

Expected Pre-Boil Gravity: 1.043 SG
Expected OG: 1.067 SG
Expected FG: 1.011 SG
Expected ABV: 7.5 %
Expected IBU: 27.4 IBU

Fermentables
Belgian Pilsen Malt - 10.00 lb - 69.0 %
US Rye Malt - 2.00 lb - 13.8 %
Belgian Munich Malt - 1.00 lb - 6.9 %
US White Wheat Malt - 0.50 lb - 3.4 %
Sugar - Honey - 1.00 lb - 6.9 %

Hops
German Hallertauer Mittlefruh 3.9 % - 2.00 oz - 60min
French Strisselspalter 3.5 % - 1.00 oz - flameout

Yeast
Wyeast 3724-Belgian Saison
Finish with Brett

[Bellmer]

No need to start off with JZ's saison, if you're trying to get to Rue's saison. Patrick gave the recipe on the show. Either search this forum or listen to the show more closely.

I'll give you a hint: It's definitely not 30% rye! It's 30% RICE solids or flaked rice. I see 30% rye and I think about the stuck/slow sparges I've had with rye malt. I did my normal saison recipe with 10% rye and no spices. In a comp I was told it was too spicy, which I assume was the combo of rye and yeast character.

There shouldn't be any rice in the saison. He used rice in his trippel

I think I may have concocted something that will work, that is a little different than the Rue:

Expected Pre-Boil Gravity: 1.043 SG
Expected OG: 1.067 SG
Expected FG: 1.011 SG
Expected ABV: 7.5 %
Expected IBU: 27.4 IBU

Fermentables
Belgian Pilsen Malt - 10.00 lb - 69.0 %
US Rye Malt - 2.00 lb - 13.8 %
Belgian Munich Malt - 1.00 lb - 6.9 %
US White Wheat Malt - 0.50 lb - 3.4 %
Sugar - Honey - 1.00 lb - 6.9 %

Hops
German Hallertauer Mittlefruh 3.9 % - 2.00 oz - 60min
French Strisselspalter 3.5 % - 1.00 oz - flameout

Yeast
Wyeast 3724-Belgian Saison
Finish with Brett

I've had the beer a couple of times, and the Belgian Yeast character is not very present. I remember Patrick saying they use the same proprietary belgian strain for all of their beers, so you might be better off using Abbey II or something. Also, there is no hoppiness in it at all - I think he mentioned that they use something like a tiny amount of Magnum as the sole bittering agent in the mash (I think anyway...have to listen again). However, that being said, I personally think that your recipe will make a much better beer than Saison Rue.

[Bellmer]

No need to start off with JZ's saison, if you're trying to get to Rue's saison. Patrick gave the recipe on the show. Either search this forum or listen to the show more closely.

I'll give you a hint: It's definitely not 30% rye! It's 30% RICE solids or flaked rice. I see 30% rye and I think about the stuck/slow sparges I've had with rye malt. I did my normal saison recipe with 10% rye and no spices. In a comp I was told it was too spicy, which I assume was the combo of rye and yeast character.

Well...Patrick himself said that they will likely never win a competition since their recipes are so weird. Most of his beers taste like potpourri to me, so "too spicy" might be right on.