Assuming my gravity was near the Beersmith prediction (1.079) today's reading of 9P would translate to approx 1.010 and 9.18% ABV. It is ballpark-sh at best since I forgot to get my OG (knowing the OG is critical if you use a refractometer rather than a hydrometer). ABV should end up in the 9-10% range.Ĭhecked the gravity with my refractometer today. I'm guessing terminal gravity will be around 1.005. On that note, I realized I forgot to check the starting gravity before I pitched my yeast. I'll probably check the gravity this weekend and also taste a sample. I think I'm going to have a hard time hitting 85F given the cold weather we've had in Utah lately, but based on the aromas coming out of the ferm chamber I don't think it's going to be lacking fruity character. It doesn't smell like the raisins, but it is somewhat fruity/estery.įerm temps are up to 80F now. Like the Funky Saison I brewed back in June, I'm picking up tropical fruit aromas along with a little bit of banana, and something else I can't quite place.
#Midnight wheat beersmith crack#
Not much of an update, but I did crack open the lid on my ferm chamber tonight. I'd expect some of the character to get scrubbed out during primary fermentation, but I think it's a good sign of things to come. I'm glad to say the aroma of raisins was quite noticeable when I pitched the yeast. I just bumped it up a half a degree and will continue to do that morning and night over the next few days.Īs I mentioned above, I wasn't sure the 6 ounces of raisins would be enough to provide much raisin character in the finished beer. I pitched the yeast last night and there's now a nice layer of krausen on top. It may seem a little odd to brew a Saison in the dead of winter, but I'm hoping this will have developed some nice brett character by the time the weather starts to warm up. Not bad considering the high outside was only 5F. I checked the ferm temps when I got home from work last night and it was right at 72F. One of these days I'll get around to installing a thermometer on the chiller output. I was shooting for about 70F but chilled to 60F, so it's currently in the ferm chamber warming up. The only problem I ran into during the brew session was a chilled the brew a little too much. The garage was probably 40F.still chilly but a heck of a lot better than 4F. I've said it before, but I'm really thankful I can brew in my garage rather than outside. This was due to kegging both my Rauchbier 2012 and my Mannish Boy Bourbon Barrel Barleywine. I got started a little later than I'd planned, so I didn't finish cleaning up until about 7pm. Start fermentation at 72F then raise to 85F over a few days.īrew session went well. White Labs WLP644 Brettanomyces bruxellensis Trois Since this yeast has been sitting dormant in the fridge for a while, I made a 1 liter starter. So this will be a 100% brett fermentation as well. I don't expect to get the same level of sourness out of my beer, but I'm hoping for something that is complex and will age well.Īs for the yeast, I saved the WLP644 Brettanomyces bruxellensis Trois from my Funky Saison and will be re-using it in this batch. It was a sour saison and had been aged and/or brewed with raisins which added some really nice complexity to the beer. The reason I'm using raisins is I got to try a Dark Saison a couple years ago at Beachwood BBQ in Seal Beach. I may end up adding more raisins in the secondary if it seems to be lacking character. I'm hoping some of the raisin character carries through to the finished beer but that may be asking a from only 6 ounces. These raisins are not treated with sulfur dioxide or any other preservatives per the label. As for the raisins, I'm using Trader Joe's Thompson Seedless Raisins.
#Midnight wheat beersmith full#
I was originally planning on going with a full pound of Midnight Wheat, but after talking to Cody at Salt City Brew Supply, I scaled it back to half a pound. The midnight wheat will contribute a lot of color but is said to be similar to de-bittered malt in that it lacks the astringency associated with dark roasted malts. Speaking of experimentation, I've never used Midnight Wheat Malt or raisins in a recipe before so this will be fun. That's even more so the case with Dark Saisons. The Saison style itself is a pretty broad category with a lot of room for experimentation. Dark Saison isn't an officially recognized BJCP style so it falls under 16E Belgian Specialty Ale. This recipe combines high quality specialty malts, a generous amount of gravity boosting extract and a yeast blend that imparts a wonderful Belgian character to create this smooth and richly-complex brew.I was so happy with the way my two Saisons turned out this year that I decided I'd like to brew a dark version for my first 2013 brew session.
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