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 galStyle: Saison (16C)
Boil Size: 4.31 galStyle Guide: BJCP 2008
Color: 36.2 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 50.3 IBUsBoil 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

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.


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).

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