BrewEasy Saison Indomitus

All Grain Recipe

Submitted By: smkranz (Shared)
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Brewer: Steve Kranz
Batch Size: 10.50 gal	Style: Saison (16C)
Boil Size: 13.72 gal	Style Guide: BJCP 2008
Color: 7.4 SRM	Equipment: Steve's BrewEasy 15/20
Bitterness: 26.2 IBUs	Boil Time: 90 min
Est OG: 1.054 (13.4° P)	Mash Profile: BIAB, Saison Continuous Rising
Est FG: 1.018 SG (4.5° P)	Fermentation: Saison High-Temp
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
23 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1
1 lbs	Candi Sugar, Amber (75.0 SRM)	Sugar	2
2.75 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	3
2.00 items	Servomyces (Boil 15 min)	Misc	4
2.00 tsp	Irish Moss (Boil 10 min)	Misc	5
2.00 oz	Goldings, East Kent [5.0%] - Boil 5 min	Hops	6
3.0 pkgs	Belle Saison (Lallemand #)	Yeast	7
2.0 pkgs	Brettanomyces Bruxellensis Trois (White Labs #WLP644)	Yeast	8

Notes

Saison was fully fermented with Belle Saison yeast, then racked into a rye whiskey barrel which had previosly aged two other beers. Two vials of White Labs B. Brux. Trois were pitched into the barreled beer, along with .5 cup of maltodextrine and a cup of water, which was briefly boiled and cooled. After six months, in February 2015 a portion of the barreled beer was kegged, carbonated, and bottled. The remaining barreled beer has since been blended with BrewEasy Saison 2 and continues further aging. (B. Brux. Trois has recently been declared by White Labs to be a strain of saccharomyces rather than brett. However, it has a thick white pellicle, and appears to behave and develop flavors like brett.)

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