I'm brewing this today and I am not sure what I should tell people it is.
I was going to do a standard non-spiced saison but then on a whim and realizing I need a dark brew for my stock I decided to make it a stout.
Here's what I got for a 7 gallon batch:
7 lbs Pilsner LME
2.5 lbs 6 row
1.5 lbs oatmeal
1 lbs invert sugar (50/50 brown and white inverted and darkened) with a 1TBS of vanilla extract
.5 lbs roasted barley
.5 lbs Belgian Special Chocolate
.25 lbs Dark Munich
I used a stove top mini mash with a multi-step so I should be in the neighborhood of .062 OG
I do a partial boil with 3 gallons so I must hop accordingly-
1 oz bravo @ 60 min
.5 American Northern Brewer @ 60 min
1 oz Sterling @ 30 min
I used theBrewer's Friend
IBU calculator to figure a estimate total IBU of 28.5
wyeast 3724 Belgian Saison
I have a prety good temp control system that I rigged up so I'm going to pitch in the low 70s and then increase a few degrees a day until I'm in the low 90s.