Mad Ferms Dark Saison Nr 4

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 15.85 galStyle: Saison (16C)
Boil Size: 19.66 galStyle Guide: BJCP 2008
Color: 41.2 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 19.2 IBUsBoil Time: 90 min
Est OG: 1.070 (17.0° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 0.996 SG (-1.0° P)Fermentation: Ale, Two Stage
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
26 lbs 7.29 oz Vienna Malt (3.5 SRM) Grain 1
2 lbs 13.86 oz Carahell (Weyermann) (13.0 SRM) Grain 2
2 lbs 3.27 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 3
2 lbs 3.27 oz Special B Malt (180.0 SRM) Grain 4
1 lbs 5.16 oz Chocolate Wheat Malt (400.0 SRM) Grain 5
3.53 oz Styrian Bobek [4.5%] - First Wort Hops 6
3 lbs 4.91 oz Munich Liquid Extract (10.2 SRM) Extract 7
1.0 pkgs Amalgamation (Yeast Bay #) Yeast 8
1.0 pkgs American Farmhouse Blend (White Labs #WLP670) Yeast 9
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 10
1.0 pkgs Brettanomyces Bruxellensis (Wyeast Labs #5112) Yeast 11
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 12
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 13
2000.00 g Currants (Secondary 24 weeks) Misc 14
100.00 g Oak Chips soaked in Montecillo Gran Reserva 2008 (Secondary 24 weeks) Misc 15

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