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Memphis Bullfrog Rye Saison

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Memphis Bullfrog Rye Saison

back to search Back to Search  Style Details 

Beer Style: Saison  (16C)
Recipe Type: extract
Yield: 5 US gallons



One of the best things I've ever made. It is malty with a great hoppy spice. Perfect springtime brew


  • Five Gallons of sanitizer drinking water.
  • .5 lbs Carapils
  • .5 lbs Caramunich
  • .5 lbs Rye Flake
  • .5 lbs 40L Crystal Malt
  • 3.3 lbs Light LME
  • 2 to 3 Light lbs DME
  • .5 oz Hallertau 60 Minutes
  • .5 oz Hallertau 45 Minutes
  • .5 oz Saaz 15 Minutes
  • .5 oz Saaz 2 Minutes
  • 1 oz Saaz Dry Hop 5 to 7 days
  • 1 Safale US-.05 Dry Yeast Packet
  • Or 1 vial Saison Ale Yeast or proper yeast starter

Additional Instructions

Primary Ferment: 10 - 14 Days
Secondary Ferment: 14 Days

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.014
Alcohol by Vol: 6.28%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep grains at 150 degrees for twenty-five to thirty minutes. Remove grains and bring to a boil. Add malt extract. Follow hop schedule, cool and rack to primary. I added about a gallon of top off water to give five full gallons of product. I used a good starter for the best results and got a strong, healthy fermentation at about 65 degrees. I left in primary for two weeks and racked to primary. I dry hopped with Saaz for seven days, bottled and conditioned for two weeks.