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Dark Winter Saison

235 calories
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Home Brewers Association
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1.071
1.015
7.36%
30.4
27.26
5.54
 
Fermentables
Amount Fermentable PPG °L Bill %
12 lb German - Vienna12 lb Vienna 37 4 92.3%
4 oz Belgian - Special B4 oz Special B 34 115 1.9%
4 oz American - Chocolate4 oz Chocolate 29 350 1.9%
4 oz German - Carafa II4 oz Carafa II 32 425 1.9%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.9%
13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Warrior0.5 oz Warrior HopsPellet16Boil75 min30.4
 
Mash Guidelines
Amount Description Type Temp Time
7 galInfusion159 F60 min
 
Other Ingredients
Amount Name Type Use Time
1 ozRed Wine Soaked Oak Cubes1 oz Red Wine Soaked Oak CubesFlavorSecondary180 days
25 ozDried Zante Currants25 oz Dried Zante CurrantsFlavorSecondary180 days
 
Yeast
Amount:
1
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
https://www.homebrewersassociation.org/homebrew-recipe/dark-winter-saison-recipe-iv/
To brew this saison homebrew recipe, steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Mash at 159°F (71°C) for 60 minutes. Add the roasted barley extract to the wort at the start of the boil. Perform a 90 minute boil.

Chill to 68°F (20°C), transfer to a fermenter and pitch White Labs 670 yeast. If this blend is not available, pitch a Belgian saison strain (White Labs 565 or Wyeast 3724) along with Brettanomyces bruxellensis (Wyeast 5112 or White Labs 650). Hold fermentation close to 75°F (24°C).

After the initial wave of fermentation is complete, transfer to secondary with 1 oz (28 g) red wine soaked oak cubes and 25 oz (907 g) dried Zante currants. Store beer between 60-80°F (16-27°C) until the gravity is stable from one month to the next (a minimum of six months). Bottle or keg and carbonate to 2.4 volumes of CO2
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Last Updated: 2018-12-10 12:00 UTC