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
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