I am thinking about brewing a black saison this Friday to be ready for consumption in February. I haven't used this yeast before.
Here is the recipe I found in : "A Saision for Every Season" - Drew Beechum
Ingredients
for 5.5 U.S. gallons (20.8 L)
11.5 lb (5.21 kg) Belgian Pilsner Malt
0.60 lb (0.27 kg) Crystal 120L
1.0 lb (0.45 kg) Munich Malt
0.4 lb (0.18 kg) Vienna Malt
0.4 lb (0.18 kg) Wheat Malt
0.25 lb (0.11 kg) Carafa Malt
0.50 lb (0.22 kg) Turbinado Sugar
0.75 lb (0.34 kg) Dark Candi Sugar
1.4 oz (40 g) Styrian Goldings Hop
Pellets, 4.7% AA, 60 minutes
0.5 oz (14 g) Saaz Hop Pellets, 3.5%
AA, 20 minutes
1 vanilla bean, split and scraped
(secondary)
1 cinnamon stick (secondary)
Yeast: See text for a selection of
Saison yeasts to choose from
Original Gravity: 1.080
SRM: 29
IBUs: 32
70% efficiency
90 minute boil
Directions
Mash in at 149° F (65° C) (1.25 quarts/lb
strike water) and hold 60 minutes. Boil 90
minutes adding hops as indicated in recipe.
Add turbinado and candi sugar for last 5 minutes
of the boil. Add vanilla bean and cinnamon
stick to the secondary and age one
month.
WLP565 Belgian Saison: This is the stuff
of legends. Slightly funky and earthy with
a deep spicy bite, with the right treatment
and patience the yeast can drop a 1.080
beer to 1.010 or lower.
Here is the recipe I found in : "A Saision for Every Season" - Drew Beechum
Ingredients
for 5.5 U.S. gallons (20.8 L)
11.5 lb (5.21 kg) Belgian Pilsner Malt
0.60 lb (0.27 kg) Crystal 120L
1.0 lb (0.45 kg) Munich Malt
0.4 lb (0.18 kg) Vienna Malt
0.4 lb (0.18 kg) Wheat Malt
0.25 lb (0.11 kg) Carafa Malt
0.50 lb (0.22 kg) Turbinado Sugar
0.75 lb (0.34 kg) Dark Candi Sugar
1.4 oz (40 g) Styrian Goldings Hop
Pellets, 4.7% AA, 60 minutes
0.5 oz (14 g) Saaz Hop Pellets, 3.5%
AA, 20 minutes
1 vanilla bean, split and scraped
(secondary)
1 cinnamon stick (secondary)
Yeast: See text for a selection of
Saison yeasts to choose from
Original Gravity: 1.080
SRM: 29
IBUs: 32
70% efficiency
90 minute boil
Directions
Mash in at 149° F (65° C) (1.25 quarts/lb
strike water) and hold 60 minutes. Boil 90
minutes adding hops as indicated in recipe.
Add turbinado and candi sugar for last 5 minutes
of the boil. Add vanilla bean and cinnamon
stick to the secondary and age one
month.
WLP565 Belgian Saison: This is the stuff
of legends. Slightly funky and earthy with
a deep spicy bite, with the right treatment
and patience the yeast can drop a 1.080
beer to 1.010 or lower.