Saison Sombre

[jamie_savoie]

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
--------------------------
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:
------------
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
----------------------------
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

[jamie_savoie]

Running this again with a few tweaks to the recipe and different yeasts

Recipe: 49 - La Saison Sombre Redux
Style: Saison

Recipe Specifications
--------------------
Batch Size (Gal): 12.00
Total Grain (Lbs): 24.00
Estimated OG: 1.057
Anticipated SRM: 27.7
Anticipated IBU: 31.8 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain
------
45.8% (11 lbs) - Pilsner
33.3% (38 lbs) - Vienna
8.3% (2 lbs) - Amber Candy Sugar
4.2% (1 lbs) - Wheat
3.1% (0.75 lbs) - Cara 160
3.1% (0.75 lbs) - Carafa Special II
2.1% (0.50 lbs) - Carafa Special III

Hops
------
2.00 oz EKG (Pellet, 6.70% AA) @ FWH
2.00 oz Saaz (Leaf, 4.00% AA) @ 60 min

Extras
--------
Whirlfloc @ 15 min
1 lbs - Chaga granule -> mashed

Yeast
------
6 gallons -> WLP670 - American Farmhouse Ale Blend (washed yeast, 3nd gen)
6 gallons -> cultured yeast from Saison Dupont Veille Provision (washed yeast, 2nd gen)

Mash Schedule
--------------
Sacch Rest - 90 min @ 149F