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Home » Recipes » 2002 July - Shop Brew - Bastille Day Rye Barleywine / Rye Saison
2002 July - Shop Brew - Bastille Day Rye Barleywine / Rye Saison
Style:    American Barleywine / Saison
Brewed by:    Drew Beechum, Cullen Davis, Kent Fletcher, Jim Kopitske, Rich Penderson, Don Thomas, Gregg
Brewed at:    The Shop
Batch Size:    5.5/5.5 Gallons (Barleywine/Saison)
Boil Time:    70/60 minutes (Barleywine/Saison)
Est. OG:    1.090/1.060
Actual OG:    1.098/1.067
Est. IBU:    84/31 IBUs
Recipe Index
Grains, Extracts, Sugars (Both)
Malt Name Maltser Amount Percentage
Pale Ale 2-Row Great Western 23.00 lbs 71%
Rye Malt 6.00 lbs 18.5%
Flaked Rye 2.0 lbs 6%
Crystal 75L 1.0 lbs 3%
Grains, Extracts, Sugars (Saison ONLY)
Malt Name Maltser Amount Percentage
Dark Candy Sugar 1.00 lb -
Hops (Barleywine)
Name Form Alpha Oz Time
Crystal Pellet 2.1% 1.0 FWH
Warrior Pellet 15.0% 1.25 60
Amarillo Pellet 8.4% 1.0 20
Simcoe Pellet 13.4% 1.25 2
Hops (Saison)
Name Form Alpha Oz Time
Styrian Goldings Pellet 5.25% 1.50 60
Saaz Pellet 3.5% 0.5 5
Yeast (Barleywine)
Man. Code Name Type
White Labs WLP001 West Coast Ale Liquid Ale
Big slug of leftover yeast from a second 5 gallon batch of the Stooge Wheat Beer. This is the 4th generation repitch for this crop of yeast. All of it's previous growing periods in beers of ~1.050 strength. This hardy trooper yielded ~3L of slurry to hit into this barleywine. Unfortunately after it's swim in the 1.098 wort the yeast will have to be retired.
Yeast (Saison)
Man. Code Name Type
White Labs WLP565 Belgian Saison Liquid Ale
Yeast was a slug of Saison leftover from another of Jim's previous batches of beer. This was cared for by Cullen until it's eventual use in today's brew.
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 124 F 30 minutes Infusion 8 gallons
Sac Rest 154 F 60 minutes Direct
1 Whirlfloc Tablet Per Batch

Scorching Hot day in the shop for this brew. Fortunately, nature and the mechanics skills of Kent Fletcher kept us in better shape than can be expected for summertime brewing.
Originally, our brew was going to be a Biere de Garde to commemorate Bastille Day in France. (Pres. Chirac proved fleet of foot in his celebrations today.) Unfortunately, BdG yeast is scarce and we couldn't decide upon any substitutes. By the time we located a few bottles for culturing the brew date was too near to insure a healthy colony of yeast. Instead we decided on a double tip of the hat with a wine that a Frenchman would be horrified by and a beer from their French speaking Walloonian neighbors. The rye was entirely Cullen's insistent touch.
The 25% portion of rye meant we took extra percautions not to compact the mash bed during runoff. In the unfermented worts the rye offered interesting characters, oily body, bright red color, and a slickness on your fingers. Our hope is that the rye will add a forward richness to the barleywine with a drying finish. To the saison we really only hoped for an unusual flavor. We'll see how the brews do over the course of the year.

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