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Black/Brown Saison recipe
Original Gravity: 1.075
Expected Terminal Gravity: 1.014 (This is Beer Tools' number, it probably went lower)
Color: 26.20 °SRM
Bitterness: 27.4 IBU
Alcohol (%volume): 8.0 %
Recipe Type: All Grain
Batch Size: 6.5 gal.
Volume Boiled: 7.5 gal.
Mash Efficiency: 84 %
12.5 lbs. German 2-row Pils
1 lbs. Munich
.75 lbs. White Wheat Malt
.5 lbs. Weyermann Carafa SpecialŪ TYPE III
.5 lbs. De-Bittered Black Malt
1 lbs. Corn Sugar
2 oz. Hallertau (Pellets, 3.8 %AA) boiled 60 min.
1 oz. Hallertau (Pellets, 3.8 %AA) boiled 0 min.
Yeast : White Labs WLP 568 Belgian Style Saison Ale Yeast Blend (Used)
White Labs WLP565 Belgian Saison I (Preferred)
I mashed at 147F for one hour then batch sparged. I added the sugar during the last 15 of the boil. I pitched the yeast somwhere around 70F and the used an electric blanket to raise the temp up over a few days to around 86-90F. I'm guessing, as it went past the scale on my thermometer. It was still fermenting a week and a half later when it went into the bourbon barrel.
This version came out a shade lighter than the black that I was hoping for. I think that if I raise the amount of the Carafa III and the De-Bittered Black Malt to around .75-1lb each, that should do it.
The other thing is the yeast. I wanted to go with the WLP 565, but my homebrew shop didn't have any in stock. What they did have was the 568, so that's what I went with. The 568 is supposed to finish a bit faster than the 565, but I dunno about that. I never got a FG on it, but it never showed signs that it was finished fermenting after almost 2 weeks. Hell, the krausen hadn't fully fallen back in when we racked it into the bourbon barrel.
This is a modified version of Jamil's strong saison in "Brewing Classic Styles".
Thanks Mort. Looks really good.
ID
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