Extreme Brewing beer Saison d'Hiver Infernal using overnight mash technique

My attempt at extreme brewing a Saison d'Hiver Infernal from Zymurgy May-June 2008. I scaled the recipe down from 29 lbs of malt/grain to 21 lbs and supplemented a bit more sugars in the process. The overnight mash technique saved me some time on brew day by allowing me to start sparging early in the morning.

Category:

Howto & Style

Tags:

• beer
• brewing
• overnight
• mash
• technique
• Saison
• d'Hiver
• Infernl
• sparge
• sparging
• homebrew
• brewbros
• Colorado
• Springs
• Beechum
• Bierbrauen
• Bier
• brauen

[ehank3]

Interesting technique on the overnight mash. How did you aerate your wort? With a beer that big I understand that an O2 bottle is all but required for full attenuation.

You're way out of the BJCP guides for a Saison (OG, FG, and Color are all too high) but I bet it will taste awesome after laying the bottles down for a year or so.

Keep up the interesting Brewing!

[dand2000]

@ehank3 I did use a medical o2 bottle to aerate, sorry, I did leave that out.

[srwerner24]

+1 on the technique, nice work. Any idea what your effiicency was?

Why did you choose not to use one of the saison yeasts?

I brewed something similar (based on the same recipe) but used a 3726 recipe with a big 'ol starter and got my FG down to around 1.016. It had a lot of alcohol heat but has finally mellowed into a really nice (wish I had more) sort of sipper at 13%.

[dand2000]

I didn't use the saison yeast because I used a yeast blend I had from the previous batch of beer: a belgian cherry ale.

[immolateus]

I think I'm gonna try something like this...great video

[ZiggyTrek]

Not that you haven't done everything else already, but -- There is a "distillers" yeast that handles 22% alcohol. --Try that on the first run

[dand2000]

They say that beer contains about 10% unfermented sugars (starches, caramel, etc.) that yeast can't consume. 10% of a big beer like this leaves a high final gravity and a strong sweetness.

Beano is an enzyme that breaks down starches into sugars that yeast can more easily digest. It dries out beers and increases yeast activity a little bit. In a really big beer like this, it helps bring the final gravity down just a little bit so it's not overly sweet.

[donosborn]

you would do it when the beer is in the secondary and you have to leave it for another few weeks at a temp warmer than 65 or so.

[texabamabrackish]

why beano, do you think?

[texabamabrackish]

donosborn, you say beano goes in "towards the end" - end of secondary fermentation? or end of boil? thanks.

[texabamabrackish]

Came back to watch this again.... lovin' it!