Indigenous People's Dark Saison

All Grain Recipe

Submitted By: Mgschmitt (Shared)
Members can download and share recipes

Brewer: Mark Schmitt
Batch Size: 5.00 galStyle: Saison (25B)
Boil Size: 6.66 galStyle Guide: BJCP 2015
Color: 21.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 24.4 IBUsBoil Time: 75 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal RO Water 1
0.25 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 tsp Calcium Chloride (Mash 60 min) Misc 3
0.25 tsp Acid Blend (Mash 0 min) Misc 4
4.00 oz Carafa II (412.0 SRM) Grain 5
12 lbs Vienna Malt (3.5 SRM) Grain 6
4.00 oz Special B Malt (180.0 SRM) Grain 7
4.00 oz Chocolate Malt (350.0 SRM) Grain 8
0.50 oz Warrior [15.0%] - Boil 75 min Hops 9
0.25 tsp Irish Moss (Boil 10 min) Misc 10
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 11
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 12

Notes

Brewed 10 oct 16 Og around 1060 1065 - not sure as added water after boil to top up to close to 5 gal 22 Oct racked to secondary with 1 oz red wine soaked oak chips, 20 oz dried zante currants and wlp650 brett 1.017 at this point 6 Nov racked 1.016

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine