Black Saison

I brewed this up this past Sunday

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 34.8 IBUs 30.1 SRM 1.068 1.009 7.8 %
Actuals 1.073 1.01 8.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 10 lbs 72.73
Munich Malt - 10L 1 lbs 7.27
Vienna Malt (Briess) 1 lbs 7.27
Black Malt - 2-Row (Briess) 12 oz 5.45
Candi Sugar, Amber 1 lbs 7.27

Hops

Name Amount Time Use Form Alpha %
Citra 1 oz 60 min Boil Pellet 12

Yeast

Name Lab Attenuation Temperature
Belgian Saison II Yeast (WLP566) White Labs 82% 68°F - 78°F

Mash

Step Temperature Time
Saccharification 152.1°F 75 min
Mash Out 168°F 10 min

Notes

Did a 1L starter and pitched the entire thing.
Using one of the 13gal fermenters since I expect vigorous action and in the fermentation fridge at 86F
Added a drop of olive oil after pitching the starter,to see if it helps fermentation
5/26 8am: fermentation seems to be going good; seeing bubbles