Erik's Saison Noir "After Dark"

All Grain Recipe

Submitted By: Bige2448 (Shared)
Members can download and share recipes

Brewer: Erik
Batch Size: 3.75 gal	Style: Saison (25B)
Boil Size: 5.42 gal	Style Guide: BJCP 2021
Color: 21.6 SRM	Equipment: 001 Edelmetall 8G for Small Batch size
Bitterness: 30.2 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.8° P)	Mash Profile: 01 Single Infusion, Light/Medium Body, ( 150 F ) Batch Sparge
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 gal	Distilled Water	Water	1
3.20 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 ml	Lactic Acid (Mash 60 min)	Misc	3
1.90 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.80 g	Baking Soda (Mash 60 min)	Misc	5
1.80 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	7
4 lbs	Riverbend - Vienna (5.0 SRM)	Grain	8
2 lbs	No19 Floor Malted Maris Otter Malt (Crisp) (3.2 SRM)	Grain	9
10.00 oz	Rye Malt (Briess) (3.7 SRM)	Grain	10
10.00 oz	White Wheat Malt (Great Western) (3.6 SRM)	Grain	11
8.00 oz	Viking Rye Malt (3.6 SRM)	Grain	12
2.96 oz	Carafa III (Weyermann) (525.0 SRM)	Grain	13
2.00 oz	CHÂTEAU CARA RUBY® (25.4 SRM)	Grain	14
2.00 oz	Carafoam (Weyermann) (2.0 SRM)	Grain	15
2.00 oz	Chocolate Rye (Weyermann) (245.0 SRM)	Grain	16
2.00 oz	Special B (Dingemans) (147.5 SRM)	Grain	17
0.47 oz	Blackprinz Malt (Briess) (500.0 SRM)	Grain	18
0.25 oz	Magnum [14.8%] - First Wort	Hops	19
1.25 oz	Strisslespalt [3.3%] - Boil 15 min	Hops	20
1.00 items	Whirlfloc Tablet (Boil 5 min)	Misc	21
1.00 items	Yeast Nutrient (Boil 5 min)	Misc	22
4.00 oz	Corn Sugar (Dextrose) [Boil for 5 min] [Boil] (0.0 SRM)	Sugar	23
1.00 items	American Oak Infusion Spirals (Rum soaked infused spriral) (Primary 0 days)	Misc	24
1.00 items	French Oak Spirals Medium Toast Spiral by The Barrel Mill - 8" Long (Primary 0 min)	Misc	25
2.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	26

Notes

09/28/2024 Brew Day Pre-boil Ph 5.50 Added 1 ML Latic Acid to sparge Filled fermenter to 4 gallon mark OG 1.068 O2 added @ rate of 1 Liter for 45 seconds Pitched yeast at 10:30 am @ 63 degrees Set temp control @ 71 degrees Temp went from 63 to 71 first 24 hours of fermentation free rise ------------------------------------------------------------------------------------------------------------ 09/30/2024 Temp still @ 71 degrees for last 24 hours never reached 72 degrees ------------------------------------------------------------------------------------------------------------ 10/01/2024 7:00 am still 71 degrees @ 53 hours into fermentation Raising temp to 72 degrees to finish fermentation with heating pad 7:00 am Took 1 hour to raise temp to 72 degrees @ 8:00 am 2:50 pm temp fell back to 71 degrees about 7 hours @ 72 degrees as airlock activity is slowing 6:30 pm added 1 American Oak spiral soaked in Rum (1) month & 1 French Oak spiral not soaked ------------------------------------------------------------------------------------------------------------ 10/03/2024 Trub dump removed 32 oz. Gravity reading 1.013 ------------------------------------------------------------------------------------------------------------ 10/12/2024 Removed 37 ounces ------------------------------------------------------------------------------------------------------------ 10/18/2024 Removed 5 ounces Tasted sample had oak flavor present ------------------------------------------------------------------------------------------------------------ 10/25/2024 Bottling Day Removed 7 ounces gravity reading 1.005 ABV 8.27 % Apparent Attenuation 92 % 1.28 Plato Used 2 ounces corn sugar w/ 16 oz distilled water for carbonation Bottled 32

BeerSmith™ Recipes and Web Editor