Dark Saison by Andrew Addkison - Beer Recipe - Brewer's Friend

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Dark Saison by Andrew Addkison

231 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (brew house)
Source: sofroglo
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Monday December 31st 2018
1.070
1.015
7.2%
11.1
19.9
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Pale Ale (BE)11.5 lb Pale Ale (BE) 37.7 3 80.7%
1 lb CaraMunich I (DE)1 lb CaraMunich I (DE) 33.8 39 7%
1 lb Brown Sugar1 lb Brown Sugar 44.7 50 7%
8 oz Flaked Rye8 oz Flaked Rye 35.8 2 3.5%
4 oz Midnight Wheat Malt (US)4 oz Midnight Wheat Malt (US) 32.8 550 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Bramling Cross (UK)0.5 oz Bramling Cross (UK) Hops Pellet 5.1 Boil 60 min 7.44 50%
0.50 oz Bramling Cross (UK)0.5 oz Bramling Cross (UK) Hops Pellet 5.1 Boil 15 min 3.69 50%
1 oz / $ 0.00
 
Yeast
Wyeast - Bier de Garde 3725
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Gigayeast Cherry Funk
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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 at mash thickness of 1.75 qt/lb 6.23 24.9  
Mash volume with grains 7.37 29.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 2.9 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes



Dark Saison inspired by Michael T. beers.

Edit: The original recipe had around 24 ibu and minimal sourness. This recipe has been dialed down to 10 ibu and Andrew recommends adding dregs as well for complexity and added tartness.

Link to original blog posting:

http://thefarmhouseobsession.blogspot.com/2015/10/dark-saisonsaison-dhiver-batch-2.html

Regarding the Cherry Funk Blend: Description: Blend of 3 Brett strains and Lactic Acid Bacteria Recommended Temperature Range: 68 F to 80 F Tasting Notes: Creates a tart beer with cherry esters and complex flavors. 14 days at 71 F in 1060 sweet wort, Ph 5.0 Apparent Attenuation–51% ABV– 4.1% Final Ph– 3.3 (50X acidification) 1.9% lactic acid W/V 14 days at 71 F in 1060 10 IBU wort, Ph 5.0 Apparent Attenuation–89% ABV– 7.1% Final Ph– 4 (10X acidification) 0.7% lactic acid W/V General Notes: This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.

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  • Last Updated: 2019-01-01 23:38 UTC