Rye-Chocolate Saison

No story to tell, just a brew to get a brew in and to build up the French Saison yeast for future buggy fun.

Rye Extract - 6.6 lbs 

Steeped: 1lbs wheat, 1lbs Pale chocolate

10/6/15: Brewed with Casey and Macy

60 minute boil
1 NewFarm Cascade hop shot at 20.
1 oz home grown cascade hops at 5. Pitched Wyeast French Saison at 65. 1058 OG.

Fermented at 73ish.

A great resource on Dark and Funky Saisons

10/19/15 - 6.4 brix.  1016. It all comes through.   Some wood may be in order. 

11/4/15 - pretty dam fine beer.  Sample needs a solid week to let the quick force carb settle in, but we are on the right track.  Aroma tends towards a balance of raisin and chocolate.  Saison phenolic push through and compliment.  No idea about the rye per usual.  Maybe pick up some rye bread and do a side by side sniff test....official verbiage.

Medium body - dry finish.  More to come.  Will pull a gallon and add Brett (cuz that's what I do), let her roll for a couple months then bottle.

Too much chocolate.   Would have been nice to add as a nuance, not a bold statement.