Batch 69: Funky Dark Saison

This is the 5th beer we’ve put in the 53 gallon Knob Creek Single Barrel Reserve oak barrel that lives in my basement.  We decided to brew a dark saison, and came up with a recipe very closely based on this one by Michael Tonsmeire, his 6th, though others in the barrel used different yeasts from what’s listed here.

Brewed November 21, 2016:

Easy brewday.  Spencer came by and we brewed three shares for the barrel: for me, him, and Ben.

I left out an ounce of hops (doh), so actual IBUs were more like 6 instead of 18. For a sour & funky saison that will likely go on fruit, should be fine.  It’s also nice to have your mistakes covered by adding 40 gallons of other people’s beer.

We ended up with about 15 gallons at 1.050 OG.  Each of the fermenters got a packet of a different White Labs saison yeast.  When we transferred to the barrel, there was a clear winner with the sampling group… but I didn’t write it down in the chaos of filling the barrel.


Here’s the recipe (below and on Brewtoad).  Not pictured is 1.5 lbs of D180 dark candi syrup (0.5lbs per 5 gallons), which we’re adding gradually to the barrel at the rate of a pound per month.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
18 gal 60 min

Fermentables

Name Amount %
Maris Otter Pale (UK) 10 lbs 33.9
Vienna (DE) 7.5 lbs 25.42
Munich (DE) 7.5 lbs 25.42
Wheat (US) 3 lbs 10.17
Special B (BE) 1.5 lbs 5.08

Hops

Name Amount Time Use Form Alpha %
Horizon (US) 1.5 oz 50 min Boil Pellet 12

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.0 5 min Boil

Yeast

Name Lab Attenuation Temperature
Belgian Saison I Yeast White Labs 70% 32°F - 32°F
Belgian Saison II Yeast White Labs 82% 32°F - 32°F
French Saison Wyeast 80% 32°F - 32°F

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