Hennepin Esque Saison

What would you guys use to darken this up a bit?

Any further modifications recommended?





Ingredients:

8 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 65.2 %
1 lbs 12.8 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 2 13.8 %
14.9 oz Wheat Malt, Bel (2.0 SRM) Grain 3 7.2 %
4.0 oz Acid Malt (3.0 SRM) Grain 4 1.9 %
1 lbs 8.9 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 11.9 %
1.75 oz Willamette [4.70 %] - Boil 60.0 min Hop 6 26.0 IBUs
0.33 oz Ginger Root (Boil 5.0 mins) Herb 7 -
0.60 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 8 -
0.25 oz Coriander Seed (Boil 5.0 mins) Spice 9 -
0.03 oz Seeds of Paradise (Boil 5.0 mins) Spice 10 -
2.00 oz Saaz [3.50 %] - Boil 4.0 min Hop 11 3.6 IBUs

Beer Profile
Est Original Gravity: 1.068 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 29.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 4.3 SRM




Cheers!

might want to try piloncillo (Mexican brown sugar) or Belgian dark amber sugar instead of the table sugar.

Thanks for the idea. I'll make some dark candy syrup.

Cheers!

Nothing wrong with using the table sugar either, just stay at or under 10% of fermentables (psssttt even if you went above that you'd be okay). Any sugar will help to dry it out. I've got a saison planned and am using honey.

Another option is turbinado sugar. I use it a lot, and it slightly darkens the brew.

Great input. Thx guys.

Which yeast strain are you using for this Saison?

I didn't have time to culture from a bottle and all I had available was WLP550 - it's not the same, but tastes great.

I pitched at 68, upped the temp to 75 at 50%, 78 at 70% and I'm 2 points away at 80 degrees (1.012).