For this batch we decided to ferment with slurry from two of the three variants of the Furlough Rye Saison. One appropriately contained dregs from Dark Saison 4, the other had two isolates from the Bootleg Biology's Pithos Blend. Using either yeast slurry or established sour beer is a great source for bugs because it allows you to taste what the microbes have already accomplished. It is like getting a writing sample rather than a transcript; it allows you to personally evaluate each applicant. Alex and I are hoping we get some of the tartness from the DS4 culture, while the Pithos elevates the earthy funk.
As for our usual addition of dried fruit, I'm planning to give this batch a bit more time before I decide. Maybe cranberries, I want something bright to help cut through the rich flavors from the raisiny Special B and D180 candi syrup. My half of the last batch, Dark Saison 5, is still sitting on quince paste (membrillo). It already tastes great, I'm just waiting for the temperature in my basement to rise a few degrees so I can be sure fermentation is complete before bottling.
Dark Saison #6
Batch Size (Gal): 10.50
Total Grain (Lbs): 19.25
Anticipated OG: 1.051
Anticipated SRM: 17.6
Anticipated IBU: 18.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
26.0% - 5.00 lbs. Maris Otter
26.0% - 5.00 lbs. German Munich Malt
26.0% - 5.00 lbs. German Vienna Malt
10.4% - 2.00 lbs. Wheat Malt
5.2% - 1.00 lbs. D180 Candi Syrup
5.2% - 1.00 lbs. Special B Malt
1.3% - 0.25 lbs. Acidulated Malt
1.00 oz. Horizon (Pellet, 10.00% AA) @ 45 min.
1.00 tsp Yeast Nutrient @ 15 min.
1.00 Whirlfloc @ 15 min.
White Labs WLP585 Belgian Saison III
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
Profile: Washington, DC
Sacch Rest 75 min @ 153 F
Brewed 12/8/13 with Alex and the MT Kickstarter Crew.
4 g of CaCl added to both the carbon filtered mash and sparge water. Otherwise untreated.
Collected 11 gallons of 1.045 runnings with a batch sparge. Plus an extra gallon of final runnings.
D180 candi syrup added near the start of the boil.
Topped off with the final runnings with 15 minutes left in the boil.
Chilled to 75 F, shook to aerate, pitched 5 oz each slurry from two versions of Furlough Rye Saison (White Labs Saison III and Saison Blend) with DS4 dregs and Bootleg Biology Pithos Isolates. Very clear wort. Left at 67 F ambient to ferment.
4/30/14 Racked to secondary finally, and added ~15 Hungarian oak cubes from our homemade red wine (Cellar Craft Showcase Red Mountain Cabernet).
10/7/14 Cooked down 2 qrt of cranberries with the zest from two oranges for 25 minutes. Added to the secondary.
4/12/15 Added 2 g of rehydrated Champagne yeast. 1.006, I'll let it warm up for a few days to make sure it really is done. Tastes very nice!
4/16/15 Bottled with 4 1/8 oz of table sugar. Aiming for 2.8 volumes of CO2.