Dark Saison is such a cool, and under-brewed style of beer! Take the spiciness, dryness and refreshing qualities of a traditional Belgian Saison and add layered complexities of chocolate and dark fruits. It is an AMAZING combination of flavors and one I really loved making.
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Recipe on Brewfather: https://share.brewfather.app/EeEAxwtxCPqnzL
Recipe for 5 gallons (19 L) , your efficiency may vary:
“Au Revoir, L’Hiver”
8.2% ABV 29 IBU
10 lb Franco-Belges Pilsner Malt (69%)
1.5 lb Weyermann Vienna Malt (10.3%)
1 lb D-45 Candi Syrup (6.9%)
1 lb White Wheat Malt (6.9%)
0.5 lb Weyermann Chocolate Rye (3.5%)
0.5 lb Dingemans Special B (3.5%)
Mash:
-148 F (64 C) for 60 min
Water (ppm): Ca: 59, Mg 10, Na 8, Cl 52, SO4 113, HCO3 16
Add to 8 gal (30 L) RO water: 3g CaCl2, 3g Epsom, 4g Gypsum
60 min boil:
Add 1.25 oz (35g) Saaz (3.5% AA) as First Wort Hops (15 IBU)
20 min – Add 1.25 oz (35g) Saaz (3.5% AA) (8 IBU)
10 min – Add 1 oz (28g) Tettnang (4.5% AA) (5 IBU)
0 min – Add 1 oz (28g) Tettnang (4.5% AA) (0 IBU)
OG: 1.069
Yeast: Wyeast 3726 Farmhouse Ale
Ferment for 2 weeks at 70 F (21 C), ramping to 75 F (24 C) at the end. Allow several weeks for diastaticus to slowly work on the residual sugar and dry the beer out.
FG: 1.008
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0:00 Intro and welcome
1:47 Recipe
8:17 Brew day
11:22 Fermentation plan, notes on diastaticus and saison stall
17:42 Fermentation follow-up
18:51 Pour and tasting notes
26:44 Potential Improvements and notes on open fermentation
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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#saison #darksaison #belgianbeer #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
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I brewed one yesterday, I’m curious about the result but will have to be patient
Could you make a video talking more about the open fermentation process?
Probably someone mentioned it already. For the candi sugars, you could take some amount of wort out and dissolve it apart from kwttle, then simply pour back in that solution. Less chances for scorching 😉
One of my favorite styles.
Great work on the production upgrades! Well executed and watched to the end.
Have you made a Flanders red ale ?
Not yet!
@@TheApartmentBrewer I recently got to try a high abv Belgian dubbel at a local brewery and I was blown away with how good it was, I got heavy banana and vanilla notes to it
@@tjf42193 They are awesome!