BrewEasy Saison Indomitus 
All Grain Recipe
Submitted By: smkranz (Shared)
Members can download and share recipes
| 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.)This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor