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Arroyo De Oro Saison

A Saison brewed with vienna malt, flaked rye and a bit of vicotry malt.
Brewed By: 
Eric Mendoza
Brew Date: 
Brew Type: 
Classic Style: 
Recipe Category: 
Batch Size: 
6.0 gallons
Boil Time: 
90 minutes
Original Gravity: 
1.051 O.G.
Final Gravity: 
1.003 F.G.
6.5% ABV
24.0 IBUs
7.0 SRM

10 pounds Vienna 

2 pounds Flaked Rye

1/2 pound of victory 

Mashing Instructions: 

Regular infusion mah at 154 


.5 ounces of Amarillo at first wort 

.25 ounces of Nugget at 60 minutes 

.5 ounces of sterling at 15 minutes 

.5 ounces of crystal at flame out 


The main yeast strain is The Yeast Bay's Wallonian Saison Strain at which I fermented the beer at 72 degrees for 2 weeks 

Following Primary fermentation I added The Yeast Bay's Beersals Brett blend and aged for 2 months. 


Special Instructions / Notes: 

I entered this beer into a competition in which both judges said there was a a bit too much brett character. I would maybe suggest leaving the beer in primary for a bit longer to dry the beer out a bit more or lower the mash temp. The main yeast stain produced a nice spice and a little funk while the brett took over to create flavors of pears and apple skins.  

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