Dark Saison - Beer Recipe - Brewer's Friend

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Dark Saison

207 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: False Hope Brewing
Calories: 207 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Friday March 8th 2024
1.064
1.006
7.6%
27.4
29.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb Weyermann - Barke Vienna13.2 lb Barke Vienna 36 3.4 92.2%
0.28 lb Dingemans - Special B0.28 lb Special B 33.1 125 2%
0.28 lb The Swaen - Blackswaen Chocolate W0.28 lb Blackswaen Chocolate W 35.8 350 2%
0.28 lb Weyermann - Carafa II0.28 lb Carafa II 31.5 415 2%
0.28 lb Proximity - Roasted Barley0.28 lb Roasted Barley - (late boil kettle addition) 33 475 2%
14.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15.40 g Charles Faram - Warrior15.4 g Warrior Hops Pellet 14 Boil 75 min 27.38 100%
15.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 oz currants Flavor Secondary 180 days
1 oz Oak Cubes Medium Toast Flavor Secondary 180 days
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.71 psi       Temp: 68 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
To 10 gallons of filtered tap water add 2 teaspoons of calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 160 °F 145 °F 45 min
Vorlauf 145 °F 162 °F 30 min
1.75 gal Sparge 162 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.27 25.1  
Mash volume with grains 7.41 29.6  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) 2.78 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Roasted Barley Cold Extraction:
Steep 4 oz Roasted Barley in cold water overnight.
Strain and add liquid at the start of the boil.

When fermentation is complete, transfer to secondary with 25oz of currants and 1 oz of red wine soaked oak cubes. Store at room temp for 6 months.

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  • Last Updated: 2024-07-29 18:40 UTC