Name: 70 Acre Brew Co.s Prairie Sun-Ryes Recipe
Cook time: 20 h
Total time: 20 h
Yield: 5 servings
Cuisine: Belgian
Ingredients: 6.5 lbs Pilsner malt; 2 lbs Belgian pale ale malt (Weyermann or similar); 1 lbs Rye malt (flaked or malted); 0.5 lbs Vienna malt; 0.25 lbs Flaked oats; 0.25 lbs Carapils / dextrin malt; 0.5 oz Saaz hops (4% alpha); 0.5 oz Hallertau or Styrian Golding hops (3.5-4.5% alpha); 0.5 tbs Orange peel (dried, bitter); 0.5 tsp Crushed coriander seeds; 0.25 tsp Grains of paradise (optional, for peppery/ginger note); 1 package Belgian Saison yeast (Wyeast 3711, WLP565, or Dupont / Saison strain); 6.5 gal Water (brewing-adjusted; moderate alkalinity, chloride:sulfate ~0.5); 4.5 oz Priming sugar (if bottling; dextrose); 0.25 tsp Gypsum (CaSO4) or calcium chloride for water adjustment (optional); 1 tsp Irish moss or Whirlfloc (optional, for clarity)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A light bodied, Belgian style Saison. Expect notes of pear, citrus and subtle bubblegum, contrasted by rye earthiness, and baking spice.

Crush all malts (Pilsner, Belgian pale, rye, Vienna, Carapils) to a medium-coarse crush. Heat 3.5 gallons (13.2 L) of your strike water to about 167°F (75°C) to achieve a target mash temperature of 149°F (65°C).

Mill & Heat

Add grains to the mash tun and pour strike water to reach a stable mash temperature of 149°F (65°C). Stir thoroughly to avoid dough balls and ensure good grain hydration.

Mash In

Hold the mash at 149°F (65°C) for 60 minutes. This lower-temperature saccharification encourages a drier beer and accentuates saison esters. The flaked rye and oats will contribute body and mouthfeel; maintain gentle agitation or recirculation if available.

Protein Rest & Saccharification

Optional: Raise mash temperature to 168°F (76°C) for 10 minutes to improve lautering and stop enzyme activity.

Mash Out

Sparge with enough water to collect approximately 6.5 gallons (24.6 L) of wort in the kettle (typical pre-boil volume for a 5-gallon batch). Aim for ~170°F (77°C) sparge water, avoid channeling.

Sparge

Bring wort to a vigorous boil. Watch for boilovers—wort with rye can foam more.

Bring to a Boil

At 60 minutes remaining: add Saaz hops (0.5 oz). At 15 minutes remaining: add Hallertau/Styrian hops (0.5 oz), crushed coriander (0.5 tsp), and grains of paradise (0.25 tsp, if using). At 5 minutes remaining: add dried orange peel (0.5 tbs) and Irish moss/Whirlfloc (1 tsp) if using.

Hop Additions

Boil for a full 60 minutes. Turn off heat and chill wort promptly to yeast-pitching temperature to reduce DMS and preserve hop/spice aromatics.

Boil Completion

Cool wort to about 68°F (20°C) using an immersion chiller or other method. Transfer to a sanitized fermenter, leaving trub behind as much as practical.

Cool & Transfer

Aerate the cooled wort by shaking, splashing, or pure O2 for ~60 seconds. Rehydrate or prepare the saison yeast according to manufacturer instructions and pitch one package at 68°F (20°C).

Oxygenation & Pitch

Ferment at 68-72°F (20-22°C) for the first 3-5 days to allow healthy attenuation and ester development (pear, citrus, subtle bubblegum). After active fermentation slows (visible krausen collapse), allow temperature to free-rise up to 75-78°F (24-26°C) for 3-7 more days to accentuate spicy/phenolic saison character. Total primary fermentation ~7-14 days depending on yeast and temps.

Primary Fermentation

If any residual off-flavors are present, hold at the higher temperature for an additional 2-3 days to allow the yeast to clean up.

Optional Diacetyl/Conditioning Rest

If bottling: cold crash to near 40-50°F (4-10°C) for 24-48 hours to help clarity, then dissolve priming sugar (4.5 oz dextrose) in 8 oz boiling water, cool, add to sanitized bottling bucket, rack beer onto it and bottle. If kegging: transfer to keg and carbonate to ~2.6-2.8 volumes CO2.

Cold Crash & Bottling/Kegging

Allow bottles to condition at ~68°F (20°C) for 2-3 weeks to carbonate and develop saison character. Flavors will continue to round for several weeks.

Bottle Conditioning

Serve chilled but not ice-cold (45-55°F / 7-13°C) in a tulip or stemmed glass to highlight aromatics. Expect a light body, dry finish, pear/citrus esters, subtle bubblegum, and rye-driven earth/spice.

Serve

If your water is very soft or very hard, add small amounts of gypsum or calcium chloride to target a chloride:sulfate ratio around 0.5 (slightly sulfate-forward for dryness). The recipe lists 0.25 tsp as a starting point — adjust based on water report and personal preference.

Pilsner malt

Belgian pale ale malt (Weyermann or similar)

Rye malt (flaked or malted)

Vienna malt

Flaked oats

Carapils / dextrin malt

Saaz hops (4% alpha)

Hallertau or Styrian Golding hops (3.5-4.5% alpha)

Orange peel (dried, bitter)

Crushed coriander seeds

Grains of paradise (optional, for peppery/ginger note)

Belgian Saison yeast (Wyeast 3711, WLP565, or Dupont / Saison strain)

Water (brewing-adjusted; moderate alkalinity, chloride:sulfate ~0.5)

Priming sugar (if bottling; dextrose)

Gypsum (CaSO4) or calcium chloride for water adjustment (optional)

Irish moss or Whirlfloc (optional, for clarity)

Prairie Sun-Ryes

Make Prairie Sun-Ryes Recipe in just 20h . A light bodied, Belgian style Saison. Expect notes of pear, citrus and subtle bubblegum, contrasted by rye earthiness, and baking spice.

Prairie Sun-Ryes

Descriptors

Tasting Notes

Food Pairings

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