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Funky Dark Saison w/ Figs

192 calories 15 g 12 oz
Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 4.9 gallons
Post Boil Size: 3.9 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tyson Schindler
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Saturday May 7th 2022
1.059
1.008
6.7%
9.7
19.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb Ireks - Pilsner Malt5.25 lb Pilsner Malt 36 1.8 43.6%
2.50 lb Weyermann - Munich Type I2.5 lb Munich Type I 0.00 / lb
0.00
38 6 20.8%
1.50 lb Weyermann - Dark Wheat Malt1.5 lb Dark Wheat Malt 0.00 / lb
0.00
37 7 12.5%
6 oz Weyermann - Caramunich III6 oz Caramunich III 0.00 / lb
0.00
34 57 3.1%
6 oz Rolled Oats6 oz Rolled Oats 33 2.2 3.1%
6 oz American - Caramel / Crystal 30L6 oz American - Caramel / Crystal 30L 0.00 / lb
0.00
34 30 3.1%
4 oz American - Chocolate4 oz American - Chocolate 0.00 / lb
0.00
29 350 2.1%
3 oz The Swaen - Melany3 oz Melany 0.00 / lb
0.00
35 27 1.6%
2 oz Simpsons - DRC2 oz DRC 34.7 115 1%
1.50 oz Weyermann - Carafa Special Type III1.5 oz Carafa Special Type III 0.00 / lb
0.00
29.9 525 0.8%
16 oz Figs (dried)16 oz Figs (dried) - (late boil kettle addition) 29.95 0 8.3%
192.50 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - Mosaic0.25 oz Mosaic Hops Pellet 11.6 Boil 60 min 9.7 100%
0.25 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.56 gal BIAB, no sparge Infusion 156 °F 45 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
0.50 oz Hungarian Oak Cubes Med Toast Flavor Secondary 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
- wlp655
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.4 oz       Temp: 75 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.87 g | 27.5 qt) 6.45 25.8  
Grain absorption losses -1.33 -5.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 5.32 g | 21.3 qt) 4.9 19.6  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3.9 15.6  
Top off amount 1.4 5.6  
Volume into fermentor 5.3 21.2  
Total: 6.45 25.8
Equipment Profile Used: System Default
 
Notes

Aiming for a tart, funky, dark Saison - a mix of a dark Saison and an Oud Bruin. Mash high for more long-chain sugars for the bugs to chew on over time. Any type hops for bitterness only, about 10ish IBU (don’t want hops to inhibit pH drop too much, or bitterness to clash with tartness).

Cut dried figs in half, boil in wort (enough to cover - about 2 cups) for 15 min, deglaze if needed, and then blend with stick blender. Add in last 5-10 minutes of the boil.

Due to equipment limitations, I’m doing a partial boil and then adding RO water to get up to full volume into fermentor; do full volume boil if possible. I start with 5.56 gallons, using BIAB no sparge. Lose 0.66 gal to grain absorption, so 4.9 gal preboil. Lose 1 gal during 60 min boil, so 3.9 gal postboil. Lose 0.6 gal to kettle dead space, so 3.3 gal into fermentor. Top up with 2 gal RO water, so 5.3 gal total in fermentor. Lose about 0.3 gal to trub, so want as close to 5.0 gallons to rack into secondary fermentor (5 gal BB carboy for me), to reduce headspace and therefore O2 exposure over the long secondary.

Initially ferment with the sacc (a mix of Belgian and French saison yeasts) in primary, then rack to secondary and add house sour culture and/or bottle dregs (with lacto, Brett, and pedio - I listed WLP655 as an example, if you don’t have your own sour culture. Also add some Goodbelly - L. Plantaram - to sour), along with oak cubes (boil first to sanitize and reduce strongest flavors - only want as background note - then soak in red wine, port, dark rum, etc). Let sit for 3-12 months before tasting, and package when you like the flavor. I plan to bottle half as is, and rack the other half into a 3 gallon fermentor on top of raspberries and/or blackberries, and cacao nibs.

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  • Last Updated: 2022-05-25 00:14 UTC