So, I was really wanting to brew something different. Different than the usual Pales, Ipas, porters, stouts, etc. I have always wanted to do a Black IPA, so I said, why not spice it up with the Saison portion stuck in there. So here it is. Let me know what you think of this.
Black India Saison
Batch Size: 5.50 gal
Style: Belgian Specialty Ale (16E)
Boil Size: 7.48 gal
Style Guide: BJCP 2008
Color: 30.3 SRM
Equipment: Stainless Keg (5.5 gallon batch)
Bitterness: 45.5 IBUs
Boil Time: 90 min
Est OG: 1.056 (13.8° P)
Mash Profile: BIAB, Medium Body
Est FG: 1.010 SG (2.5° P)
Fermentation: Ale, Two Stage
10 lbs Pilsner (2 Row) Ger (2.0 SRM)
1 lbs Special Roast (50.0 SRM)
12.0 oz Carafa III (Dehusked) (525.0 SRM)
1.0 oz Pacific Jade [13.0%] - Boil 60 min
1.0 oz Nelson Sauvin [12.0%] - Steep 20 min
1.0 oz Wakatu [7.0%] - Steep 20 min
1.0 oz Ahtanum [7.0%] - Dry Hop 7 days
1 pkgs French Saison (Wyeast Labs #3711)
I plan on cold steeping the Carafa for 24 hours and adding it back in with 10 minutes left in the boil. Also, I really liked the idea of using all NZ hops so thats what I did for everything except for the dry hop, because I just recieved a pound of ahtanum, I think that will fit right in though.
Any suggestions on fermentation temps though? I'd like it to be clean and crisp. I was thinking of pitching low (low 60s) then letting it naturally rise to mid 70's.
Also, For the pilsner grain, It is actually weyermann BoPils. My understanding is that it is undermodified and that I would have to do a step mash. I can definitely do this. I was actually planning on doing a rest at 131 F for 15-20 minutes and then raising it up to 152 F for the rest of the way. Would this method be the way to go for that type of grain?