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Old 02-26-2012, 01:38 AM   #1
vegas20s
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Jul 2010
Wilsonville, OR
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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.

Any thoughts?

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.
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Old 02-26-2012, 02:30 AM   #2
JLem
 
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Belgian stout?
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Old 02-26-2012, 02:39 AM   #3
vegas20s
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Quote:
Originally Posted by JLem View Post
Belgian stout?
I do like the sound of that but I think it needs saison in the name since it's a saison yeast. Or is that just semantics?
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Old 02-26-2012, 02:50 AM   #4
jpc8015
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Quote:
Originally Posted by JLem View Post
Belgian stout?
Great Divide Brewing in Denver makes a Belgian Stout that is pretty good.

 
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Old 02-26-2012, 02:54 AM   #5
Montanaandy
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Montana
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Quote:
Originally Posted by jpc8015 View Post
Great Divide Brewing in Denver makes a Belgian Stout that is pretty good.
Yeah but that is completely different from what is being discussed.

 
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Old 02-26-2012, 02:57 AM   #6
Sardoman
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May 2010
Philadelphia
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I'm doing the opposite, and making a "saison" using the wyeast belgian stout strain.
I'll call it a saison even if it isn't to style because it's my creation and it isn't intended for BJCP judging.

 
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Old 02-26-2012, 03:06 AM   #7
JLem
 
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Quote:
Originally Posted by vegas20s

I do like the sound of that but I think it needs saison in the name since it's a saison yeast. Or is that just semantics?
With Belgian styles, I think it's all pretty much semantics. If you want to use 'saison', probably dark or black saison is better than a saison stout since both saison and stout are style names (would be like calling something a porter tripel)
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Old 02-26-2012, 04:27 AM   #8
vegas20s
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Quote:
Originally Posted by JLem View Post
With Belgian styles, I think it's all pretty much semantics. If you want to use 'saison', probably dark or black saison is better than a saison stout since both saison and stout are style names (would be like calling something a porter tripel)
Good point!

Black Saison it is!

Thanks
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Old 03-08-2012, 08:12 PM   #9
bchurch
 
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I am having the same issue. I recently brewed what was to be a dark saison but after tasting I really don't think I can call it that due to it's flavor. It's more malt forward rather than yeast and hops. It's still really good and would like to enter it in some contests but even if I enter it as a belgian specialty and specify the base style as saison I am sure the judges would have field day telling me it's not a saison because of the malt profile. It is a nice light roasty coffee flavor up front with some yeast and hops in the back. Let me know how yours turns out it looks good!

 
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Old 03-09-2012, 03:37 AM   #10
vegas20s
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Jul 2010
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The heck with judges as long as it tastes good RDWHAHB!

I have 2 weeks in the primary and I'll be taking a gravity reading this weekend. Hopefully I'll be able to bottle.
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