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Saison |
3.5 Gal |
5.56% |
17.6 |
1.048 |
1.006 |
28.9°L |
Partial Mash |
275 |
Beer
0 |
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Title: #45 Soured Dark Winter Farmhouse Ale |
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| Boil Size: 3.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Partial Mash |
Pitch Rate: N/A |
Primary Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 12/02/2017 11:16 PM |
Notes: Tweaked
Not enough Amber DME, substitute Light DME and Crystal 60.
Pitched over Sour Saison yeast cake.
Modified Michael Tonsmiere's Saison recipe by lowering the ABV and using Michael Tonsmiere's The Mad Fermentationist Saison Blend.
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 60 minute boil.
Chill to 68°F (20°C), transfer to a fermenter and pitch yeast. Hold fermentation close to 75°F (24°C).
For 5 gallon batch - After the initial wave of fermentation is complete add 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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