La dame de l'artilleur (The Gunner's Lady) 
All Grain Recipe
Submitted By: gunnerm109a6 (Shared)
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| Brewer: D.O.M. Brewing | |
| Batch Size: 2.91 gal | Style: Saison (16C) |
| Boil Size: 4.31 gal | Style Guide: BJCP 2008 |
| Color: 36.2 SRM | Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB |
| Bitterness: 50.3 IBUs | Boil Time: 90 min |
| Est OG: 1.060 (14.8° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
| ABV: 7.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.18 oz |
Rice Hulls (Briess) (0.0 SRM) |
Adjunct |
1 |
| 5 lbs 12.45 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
| 1 lbs 1.98 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
3 |
| 2.57 oz |
Carafa II (412.0 SRM) |
Grain |
4 |
| 2.57 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
5 |
| 1.00 oz |
Sterling [7.0%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Styrian Goldings [3.4%] - Boil 30 min |
Hops |
7 |
| 0.50 oz |
Styrian Goldings [3.4%] - Boil 10 min |
Hops |
8 |
| 0.29 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 0.5 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
10 |
| 0.6 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
11 |
Taste Notes
The short pour from the bottling bucket tasted very dry with nice spice notes from the Saison yeast and the chocolate rye. I am hoping for the Brett to add its typical funk.Notes
The intended recipe called for malted rye with a more traditional straw color to it with an SRM ~13. I believe the home brew shop that I ordered the grist from substituted chocolate rye which accounts for the darker color. I think it will be ok just not exactly to style.
Half the batch was finished with Brett B at bottling. The cork and cage bottles are intended for a long cellaring of six months or more.
Each 750 ml cork and cage received .50 ml of Brett B slurry
Each 12 oz bottle received .25 ml and capped normally. (Marked with B on the cap).This Recipe Has Not Been Rated
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