Brewed another saison yesterday. Started fermentation at 65 and will ramp it to 85 over the period of 3 weeks. 3 gallon will go to secondary with: Brett-B, Brett-C, 1oz of medium oak cubes that has soaked in porto for a month + 1/4 cup of porto. I will let this ride for 4-5 months and bottle the remaining 3 gal
Recipe: 21 - La Saison Sombre
Brewer: Jamie
Style: Saison
TYPE: All Grain
Recipe Specifications
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Boil Size: 7,83 gal
Post Boil Volume: 7,02 gal
Batch Size (fermenter): 6,00 gal
Bottling Volume: 5,60 gal
Estimated OG: 1,059 SG
Estimated Color: 26,4 SRM
Estimated IBU: 33,9 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 80,1 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name %/IBU
6 lbs Pilsner (Weyermann) (1,7 SRM) 46,8 %
4 lbs Vienna Malt (Weyermann) (3,0 SRM) 31,2 %
8,0 oz Cara 160 (MaltBroue) (158,0 SRM) 3,9 %
8,0 oz Carafa II (Weyermann) (415,0 SRM) 3,9 %
8,0 oz Wheat, Raw Unmalted (3,0 SRM) 3,9 %
4,0 oz Black (Patent) Malt (500,0 SRM) 1,9 %
4,00 oz Chaga (Mash 1,0 hours)
1,00 oz Goldings, East Kent [6,70 %] - First Wort 90,0 min 22,0 IBUs
1,00 oz Saaz [4,00 %] - First Wort 90,0 min 11,9 IBUs
1 lbs 1 oz Panela Sugar(10,0 SRM) 8,4 %
1,0 pkg Belgian Saison (Wyeast Labs #3724)
1,0 pkg Brettanomyces bruxellensis (Orval)
1,0 pkg Brettanomyces claussenii (White Labs)
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs 13,3 oz
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Name Description Step Temperat Step Time
Mash In Add 17,63 qt of water at 160,9 F 149,0 F 90 min
Sparge: Fly sparge with 5,08 gal water at 168,0 F