Dark Strong Funky Belgian Ale with Spices

I've been intrigued by the Dark Funky Saison recipes that Mike over at The Mad Fermentationist has posted annually over the past few years. With a couple sour beer buckets free, I decided spur of the moment to try making one of them on Sunday. My friend Jim just happened to be brewing a decocted German pils, so I headed over to his place with my brewing gear and set up shop to brew together.

Mike's post was for a 15 gallon batch done as a group brew, so I scaled everything down a bit. I also made a few other changes. I got rid of the light extract, but I added 1# of D2 dark candi syrup. I also didn't have a spare bottle of red wine handy, so after chopping up my dates and caramelizing them in a tiny bit of wort, I deglazed them with more wort, then added the entire mixture into the boil. Since the recipe used under an ounce of hops, I just transferred everything, dates and all, into the primary. I figure it'll just be a bit of extra food for the bugs. I did up the hops a bit, but not terribly much. Since Mike mentioned the black cardamom he used was a bit strong, I didn't lower the spice amount, but I did increase the hops to balance it a bit more. We'll see how that works out. It's only a few IBUs difference anyway.


I also used different yeast. Mike used WY 3711 French Saison (one of my favorite strains.) Our LHBS has a tendency to have some pretty old yeast sometimes, and the newest saison strain of any type that they had in was almost a year old, with several from '09 even. . . I don't like using old yeast like that even in a starter in most cases, but especially since I was brewing on short notice, I wasn't about to pitch an old pack. Nor did I have time to drive up to Northern Brewer for fresh yeast. Luckily, they had a pack of T-58 dry yeast left, so I picked that up in place of the 3711. While it isn't a saison yeast per se, I've been curious to try T-58 for awhile and this seemed like a good opportunity. With sour dregs and spices getting added, the base yeast should be less exposed anyway.

I also subbed a couple specialty malts for things I had on hand.

The recipe I used was as follows:

Dark Strong Funky Belgian with Spices
brewed on: 1/16/11
OG: 1.098
IBUs: 20 IBUs
mash temp: 154F
expected color: 31.5 SRM

mash:
13 lb Belgian Pils Malt
11 oz CaraMunich II
6.5 oz Carastan
6.5 oz Special B
5.5 oz Pale Chocolate
4.5 Coffee Malt
4.5 US Crystal 90L
2.25 oz Carapils
2.25 oz Carafa II
2.25 oz Flaked Wheat

Adjuncts:
1 lb D2 Dark Belgian Candi Syrup - 60 minutes
7oz chopped Dates, caramelized in a pan, deglazed with wort - 60 minutes
1g Black Cardamom seeds, ground - 2 minutes


Hops (loose pellets):
0.7 oz Amarillo @ 9.1% - 60 minutes 

Yeast:
T-58

Dregs (in primary):
Drei Fonteinen Oude Gueuze
De Dolle Oerbier
Jolly Pumpkin Bam

I was expecting about 1.088 OG, but that was without taking the dates into account. They upped the gravity significantly! This is apparently a winter of strong beer brewing for me with a strong old ale, English barleywine, and this Dark Strong Belgian. I may even do one more barleywine yet this winter since the one I brewed is destined for our group red wine barrel.

2/21/11 - SG @ 1.022 Dark brown and very opaque. Not much sourness yet. Cardamom is present but not too overpowering. A bit boozy, but more warming than distracting. Very mild raisiny background. Should be interesting with age.

Dark Belgian "Archaic Beer"

On May 1st, some of the members of our local homebrew club, the Belle City Brewers and Vintners, got together at our local homebrewing store to brew together. It was a fun day with a few people doing their first all-grain batches (one of which was a RIS. What a way to start into all-grain!) Actually, last year when I went to my first big brew day, I was inspired to start doing all-grain as well after seeing how much easier it was than I'd imagined.

I recently got a chance to try the 2007 vintage of De Struise's Pannepot. This is officially one of my new favorite beers! It has tons of dark fruit flavors, a bit of coffee, and more. Between drinking Pannepot, De Dolle's Oerbier, and De Dolle's export stout recently, a beer in this vein has been something on mind mind to brew for quite awhile. (I had a bottle of Thomas Hardy recently as well, which I hadn't had in a year or two, and although it is coming from a different sort of place, I've gotta say those dark, complex Old Ales are very much along similar lines, at least to my taste.)

My friend, Jesse, and I polished off all 3 bottles of Pannepot I picked up and I pitched the dregs into a starter. Since it was a roughly 3 year old vintage, I built up the starter repeatedly, until it was just under 2 liters, to get the yeast going again. I plan to culture up more yeast from dregs in the future, as it is pretty easy. (I'm currently growing a starter from dregs of a Fantome Printemps. I haven't decided what to do with it yet.)

After taking a look at the Wild Brews recipe for Donkere Geneeskunde, and browsing various recipes on the web, I settled on a slight adaption of a collaboration recipe between De Struise and Sean Paxton.

Belgian Dark Archaic

brewed on: 5/1/10
expected OG: 1.080 (Since I got a late start and this ended up being a long boil I only boiled it down to a bit under 6 gallons, but the gravity was not too far shy of what I was shooting for. The OG was between 1.075 and 1.080.)


Expected IBUs: 26
mash temp: 153F

mash:
6 lb US 2-row
5 lb Belgian Pale malt
1 lb Maris Otter
1.5 lb flaked oats (the store was out, but I sent my brother to the grocery store and used Quaker oats instead.)
1 lb CaraMunich II
.75 lb flaked barley
.75 lb flaked wheat
.5 lb Crystal 20
6 oz debittered black malt
1.25 oz Crystal 120

1 lb Piloncillo sugar - start of boil

Hops:
2.5 oz E. Kent Golding @ 4.8

Yeasts:
Wyeast 3538 Leuven Pale Ale cake &
1.5 liter starter from dregs of 3 bottles of 2007 Pannepot


Fermented at 66-68F.


5/25/10 - Racked to secondary (62F). SG: 1.014
8/22/10 - SG: 1.011 aroma: alcohol & raisins. Flavor:raisins, sweet.
10/4/10 - SG: ~1.012 (temp change?) aroma: fruity & sour. flavor: chocolate, dried fruit, a hint of subtle sourness.
11/30/10 - Kegged and force carbed