Dark Winter Saison Beer Recipe | BIAB Saison by Myndflyte | Brewer's Friend
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Dark Winter Saison

234 calories 22.2 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Home Brewers Association
Calories: 234 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday December 4th 2018
1.071
1.015
7.4%
30.4
27.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost 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%
208 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 75 min 30.4 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 159 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Red Wine Soaked Oak Cubes Flavor Secondary 180 days
25 oz Dried Zante Currants Flavor Secondary 180 days
 
Yeast
White Labs - American Farmhouse Blend WLP670
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
0.00 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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  • Public: Yup, Shared
  • Last Updated: 2018-12-10 12:00 UTC
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