The major changes between this recipe and the original version are the change from extract to all-grain, using commercial candi syrup instead of homemade, and significant changes to the hop schedule. The hop schedule was designed to still emphasize both citrusy American hops and spicy European hops while using what I have on hand, and the change to candi syrup is mainly for convenience but also due to how happy I was with the flavors it developed in my dubbel and quad (despite the other issues those beers experienced).
In order to minimize the harshness of the roasted grains the chocolate malt, black patent and roast barley were all added right before mash out. Because the dark malts were added so late I used a similar water chemistry profile to my last brew (a much paler saison) with 5 grams of gypsum, 1 gram CaCl, and 8 tsp 10% phosphoric acid.
Brew day hit a few snags as the initial mash in only brought the mash to 145F instead of the intended 150F. I decided to turn this into an opportunity for a step infusion mash and after 20 minutes at 145 the temperature was adjusted with boiling water to 152F for 20 minutes, followed by 20 minutes at 160F and a final 10 minute mashout at 170F.
I also forgot to add the Candi Syrup late in the boil and will now wait to add in the next few weeks. The measured OG came in at 1.042, but I realized my hydrometer was off, reading water at only .995 (and was reading my Brett'd Saison at sub 1.000). Assuming this .005 difference is consistent, that puts my OG closer to 1.047, which is only slightly less than I would expect given the lack of Candi Syrup at this point.
Wort tasted very sweet without much other flavors from the malts, orange peel, or hops showing through at this point. The plan is to let this ferment to completion (likely around 2 weeks) before 2 short dry hop sessions. Half the batch may end up receiving brettanomyces or a different twist depending on where the flavors stand, while at least half will likely be bottled as is.
Efficiency: 67.0% Batch size: 5.0 gal
Fermentable Amount Use PPG Color
2-Row (US) 9.0 lb 80% Mash 37 1 °L
Candi Syrup D-90 1.0 lb 8% Late Boil 32 90 °L
Caramel/Crystal 60(US) 0.5 lb 4% Mash 34 60 °L
Chocolate (US) 4.0 oz 2 % Mash 34 412 °L
Roasted Barley (US) 4.0 oz 2 % Mash 33 300 °L
Black Malt 4.0 oz 2 % Mash 32 500 °L
Palisades (US) 0.5 oz 60 min Boil Pellet 13.0%
Cascade (US) 0.5 oz 15 min Boil Pellet 7.0%
Opal (DE) 1.0 oz 5 min Boil Pellet 6.5%
Strisselspalt (FR) 1.0 oz 4 days Dry Hop Pellet 3.4%
Cascade (US) 0.5 oz 4 days Dry Hop Pellet 7.0%
Palisades (US) 0.5 oz 1 min Whirlpool Pellet 13.0%
Name Lab/Product Average Attenuation
French Saison Wyeast 3711 82.5%
Name Amount Time Use
Phosphoric Acid 8.0 tsp 60.0 min Mash
Calcium Chloride 1.0 g 60.0 min Mash
Gypsum (Calcium Sulfate) 5.0 g 60.0 min Mash
Bitter Orange Peel 0.25 oz 5.0 min Boil
Sweet Orange Peel 0.5 oz 5.0 min Boil
Mixed the 1 lb. of D-90 Candi Syrup with about a quart of water, boiled, cooled and added to the fermentor. Activity (which had completely died down) picked up again within an hour.
Bottled with 2.95 oz of sugar. 25 of the 12 oz. bottles were bottled straight, while another 24 were bottled after adding the white pepper and a little bit of the ginger and clove tinctures.