Indigenous People's Dark Saison 
All Grain Recipe
Submitted By: Mgschmitt (Shared)
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| Brewer: Mark Schmitt | |
| Batch Size: 5.00 gal | Style: Saison (25B) |
| Boil Size: 6.66 gal | Style Guide: BJCP 2015 |
| Color: 21.3 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 24.4 IBUs | Boil 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
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