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Dark Saison

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Rina

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So I put down a 'regular' saison and pleased thus far with the results so I was looking around on how to reuse the yeast and make something a bit different and came upon a few US breweries making dark saison. So I came up with this

Coopers Dark Ale 1.7
Dark Dried Malt Extract 1
Raw Sugar 0.250
Made to 23L

Now I've seen they added 'winter' spices such as cardamon, black pepper and was wondering how much.

Thanks
 

jbowers

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I would definitely be adding more sugar. Probably some dextrose. You want a Saison to finish low, as far as I can tell. What yeast are you pitching it on to?
 

Rina

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I'll be reusing 3724. Yeah I could bump up the sugar to 10%.
 

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