Madfermentationist Funky Dark Saison
|
Saison
|
5.5 Gallons |
1.066 |
1.011 |
7.24 |
36.06 |
23.4 °L
|
745 |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2017 8:29 PM |
Notes: https://www.themadfermentationist.com/2014/02/funky-dark-saison-6-unknown.html
Funky Dark Saison 6 - The Unknown
Dark Saison 6, still sitting around in primary, after fermentation is complete.Another year, another batch of funky dark saison, our sixth so far! For this iteration Alex and I decided to go with our lowest OG to date, 1.051. Mixed-fermentation beers often overshoot the alcohol content you'd expect from a similar gravity clean beer because of the high attenuation of Brettanomyces. While ale and lager yeast are only able to ferment carbohydrate chains up to three glucose molecules long (maltotriose), Brett is capable of tackling chains three times that length (aka "unfermentable" dextrins). In doing so it continues to produce alcohol and carbon dioxide long after a standard fermentation ends.
For this batch we decided to ferment with slurry from two of the three variants of the Furlough Rye Saison. One appropriately contained dregs from Dark Saison 4, the other had two isolates from the Bootleg Biology's Pithos Blend. Using either yeast slurry or established sour beer is a great source for bugs because it allows you to taste what the microbes have already accomplished. It is like getting a writing sample rather than a transcript; it allows you to personally evaluate each applicant. Alex and I are hoping we get some of the tartness from the DS4 culture, while the Pithos elevates the earthy funk.
As for our usual addition of dried fruit, I'm planning to give this batch a bit more time before I decide. Maybe cranberries, I want something bright to help cut through the rich flavors from the raisiny Special B and D180 candi syrup. My half of the last batch, Dark Saison 5, is still sitting on quince paste (membrillo). It already tastes great, I'm just waiting for the temperature in my basement to rise a few degrees so I can be sure fermentation is complete before bottling.
Dark Saison #6
Recipe Specifics
--------------------
Batch Size (Gal): 10.50
Total Grain (Lbs): 19.25
Anticipated OG: 1.051
Anticipated SRM: 17.6
Anticipated IBU: 18.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Sugar
--------------
26.0% - 5.00 lbs. Maris Otter
26.0% - 5.00 lbs. German Munich Malt
26.0% - 5.00 lbs. German Vienna Malt
10.4% - 2.00 lbs. Wheat Malt
5.2% - 1.00 lbs. D180 Candi Syrup
5.2% - 1.00 lbs. Special B Malt
1.3% - 0.25 lbs. Acidulated Malt
Hops
------
1.00 oz. Horizon (Pellet, 10.00% AA) @ 45 min.
Extras
-------
1.00 tsp Yeast Nutrient @ 15 min.
1.00 Whirlfloc @ 15 min.
Yeast
------
White Labs WLP585 Belgian Saison III
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
Water Profile
----------------
Profile: Washington, DC
Mash Schedule
-----------------
Sacch Rest 75 min @ 153 F
Notes
-------
Brewed 12/8/13 with Alex and the MT Kickstarter Crew.
4 g of CaCl added to both the carbon filtered mash and sparge water. Otherwise untreated.
Collected 11 gallons of 1.045 runnings with a batch sparge. Plus an extra gallon of final runnings.
D180 candi syrup added near the start of the boil.
Topped off with the final runnings with 15 minutes left in the boil.
Chilled to 75 F, shook to aerate, pitched 5 oz each slurry from two versions of Furlough Rye Saison (White Labs Saison III and Saison Blend) with DS4 dregs and Bootleg Biology Pithos Isolates. Very clear wort. Left at 67 F ambient to ferment.
4/30/14 Racked to secondary finally, and added ~15 Hungarian oak cubes from our homemade red wine (Cellar Craft Showcase Red Mountain Cabernet).
10/7/14 Cooked down 2 qrt of cranberries with the zest from two oranges for 25 minutes. Added to the secondary.
4/12/15 Added 2 g of rehydrated Champagne yeast. 1.006, I'll let it warm up for a few days to make sure it really is done. Tastes very nice!
4/16/15 Bottled with 4 1/8 oz of table sugar. Aiming for 2.8 volumes of CO2. |
|
Imperial Stout
|
Imperial Stout
|
12 Litres |
1.105 |
1.019 |
11.31 |
76.24 |
50 °L
|
745 |
0 |
|
|
Boil
Size: 15.815 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 69 g |
Creation
Date: 1/8/2023 4:47 PM |
Notes: Ferment at 19C and as fermentation kicks off re-oxygenate. Raise to 21C as fermentation slows. Keep on yeast for 2-3 weeks.
Cold crash, bottle at 2.3 vol of CO2 and age to perfection. |
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Oat Cream Ale
|
Cream Ale
|
5 Litres |
1.039 |
1.009 |
3.97 |
12.9 |
2.31 °L
|
745 |
0 |
|
|
Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 36.8 g |
Creation
Date: 5/3/2021 9:40 AM |
Notes: |
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Hefe's Drafty Kilt Clone
|
Scottish Export
|
6 Gallons |
1.068 |
1.013 |
7.22 |
26.75 |
31.48 °L
|
745 |
0 |
|
|
Boil
Size: 6.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 10.89 psi |
Creation
Date: 8/19/2020 11:00 PM |
Notes: Full Disclosure: I like Drafty Kilt. It is not too sweet, not too chocolaty, not too bitter. Comes in at 7.2 ABV and is wonderfully malty. I went to Monday Night Brewing's website and they tell you what grains, what hops, and how many IBUs (26). I threw them in here and played about trying to get the numbers to work out.
Nottingham - 6.82% Middle ground
Variables: No idea how much Crystal or how dark. No idea about yeast strain. No idea percentages of grain. Color is 32 SRM
I added some components that are typical in a Scottish...
Chocolate Malt (Color), Roasted Barley (Flavor), Smoked Malt (Flavor). These additions nailed the color. I changed the yeast to Notty and that closed the gap on the ABV.
I want to give this one a brew. I'd LOVE to have this on tap!
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Firstborn
|
English Barleywine
|
5.8 Gallons |
1.095 |
1.019 |
9.99 |
22.15 |
14 °L
|
745 |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/10/2020 4:44 PM |
Notes: |
|
Black IPA
|
Specialty IPA: Black IPA
|
8 Litres |
1.053 |
1.011 |
5.58 |
65.41 |
28.83 °L
|
745 |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: Brown Sugar |
Priming Amount: N/A |
Creation
Date: 1/28/2019 1:46 AM |
Notes: |
|
Strawberry Basil Wheat
|
Fruit and Spice Beer
|
5.25 Gallons |
1.055 |
1.014 |
5.42 |
0 |
4.5 °L
|
745 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 8/20/2018 4:11 PM |
Notes: |
|
Sam's Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.045 |
1.01 |
4.58 |
40.12 |
3.11 °L
|
745 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2018 5:09 PM |
Notes: Used A09 Pub, with good results. Trying a Belgian to get some additional spicy and/or fruity notes.
Any hop will probably do, it's only 1oz. |
|
BCS BGS
|
Belgian Golden Strong Ale
|
6 Gallons |
1.074 |
1.011 |
8.27 |
32.25 |
3.22 °L
|
745 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2018 8:42 PM |
Notes: Pitch yeast at 64° F (18°C) and let the temperature rise slowly to 82° F (28° C) over the course of 1 week.
When finished, carbonate the beer to approximately 4 volumes and serve at 45 to 50° F (7 to 10° C). |
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Kettle Sour
|
Wild Specialty Beer
|
2 Gallons |
1.048 |
1.01 |
5.17 |
14.69 |
3.58 °L
|
745 |
1 |
|
|
Boil
Size: 2.77 Gallons |
Boil Time: 30 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2018 11:06 PM |
Notes: Mashed using normal methods. Target pH of 5.3 post mash. Adjust with lactic acid accordingly. Boil for a few minutes to sanitize and then cool to 90 degrees and transferred to sanitized sankey keg. Introduced souring bacteria. Maintained temp of 95 with sous vide by putting keg in cooler. Let sit for 2-3 days.
Checked ph and target around 3.5. Transferred to brew pot. Boiled and continued normally |
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Tom Party APA
|
American Pale Ale
|
5 Gallons |
1.048 |
1.007 |
5.4 |
44.17 |
3.4 °L
|
745 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2016 8:00 PM |
Notes: |
|
SNPA Clone
|
American Pale Ale
|
5 Gallons |
1.057 |
1.01 |
6.11 |
57.43 |
9.82 °L
|
745 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2017 2:12 AM |
Notes: |
|
Mocilla
|
American IPA
|
26 Litres |
1.073 |
1.014 |
8.21 |
56.12 |
6.79 °L
|
745 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2017 9:51 PM |
Notes: Add grapefruit zest and peel 24 hrs before bottling. |
|
Candlelight Coffee Stout
|
American Porter
|
2.75 Gallons |
1.089 |
1.025 |
8.42 |
43.73 |
37.23 °L
|
745 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2017 2:21 AM |
Notes: |
|
Bitter Ambrosia
|
Strong Bitter
|
25 Litres |
1.051 |
1.012 |
5.15 |
36.95 |
13.76 °L
|
745 |
0 |
|
|
Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2017 4:14 PM |
Notes: |
|
Monkey Shines
|
Double IPA
|
2.25 Gallons |
1.074 |
1.013 |
8.02 |
130.12 |
8.91 °L
|
745 |
0 |
|
Author:
|
|
counterbrewrecipes
|
|
Boil
Size: 2.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2017 1:27 AM |
Notes: |
|
Galaxy Apa Juicer
|
American Pale Ale
|
6 Gallons |
1.051 |
1.009 |
5.63 |
55.76 |
5.92 °L
|
745 |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2016 8:16 PM |
Notes: Keg hop 2 oz galaxy for effect,,, |
|
Big Buck Brown Ale
|
American Brown Ale
|
3.5 Gallons |
1.094 |
1.023 |
9.25 |
30.83 |
35.88 °L
|
745 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.094 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 9:02 PM |
Notes: |
|
Kolsching In The Name Of
|
Kölsch
|
8 Gallons |
1.046 |
1.009 |
4.94 |
29.06 |
3.71 °L
|
745 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2016 9:47 PM |
Notes: 3-5 days primary at 18c
2 wk cold secondary |
|
Vienna Pale
|
American Pale Ale
|
3 Gallons |
1.061 |
1.014 |
6.12 |
39.28 |
8.28 °L
|
745 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2016 7:35 PM |
Notes: |
|
|
|