My profuse thanks to John Rawlinson and Mark Orndorff for sharing this very tasty beer with me! They relate that it’s their variation on a recipe from The Mad Fermentationist.
One sensory impression that didn’t make the video – because I didn’t put it together til hours later, in the middle of the night (you know, when I always wake up thinking about Scotch) – was single-malt Islay. The suggestion of rye whiskey made sense, but I couldn’t figure out why I kept thinking of Scotch while drinking this bourbon-barrel rye saison … it was the leather overtones of the Brett plus the boozy, woodsy barrel character, not unlike an Islay malt like Bowmore.
Anyway! Here are the particulars, via John:
B to tha Fizz-our Rye Saison
Brewers: John Rawlinson and Mark Orndorf
OG 1.058 FG 1.003 ABV 7.3%
72% Weyermann Pilsner 24% Weyermann Rye Malt 4% Carapils
Mash 150 for 75 min Mash out at 168 for 10 min
Styrian Goldings to 20 IBUs at 60 min
Styrian Goldings to 5 IBUs at 10
Primary Fermentation with Wyeast 3724 Belgian Saison at 85 degrees for 1 week, 90 degrees 3 weeks. After a month, gravity was at 1.010.
Transferred to bourbon barrel, pitched Wyeast 5112 Brettanomyces bruxellensis, let sit for 5 months @~80 degrees.
Bottling: for 5 gallons added 4 oz of priming sugar and pitched 1 packet of US-04
Give it up for Memphis y’all!!