Complicated Shadows

Official style guides aside, we'd call this is dark take on a Saison a "Winter Farmhouse Ale." Mellow malt flavor with notes of caramel and very subtle roasted notes. Dry, mildly estery finish from Saison yeast. Well-balanced spice from rye. Dry hopping lends floral, citrus, and spicy notes. Full-bodied but sessionable. Traditionally a style for spring and summer drinking, but this is a darker version for colder weather.

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Complicated Shadows
Complicated Shadows

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$29.95

Summary
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    Click here for printable instructions.

    PROFILE:

    Official style guides aside, we'd call this is dark take on a Saison a "Winter Farmhouse Ale." Mellow malt flavor with notes of caramel and very subtle roasted notes. Dry, mildly estery finish from Saison yeast. Well-balanced spice from rye. Dry hopping lends floral, citrus, and spicy notes. Full-bodied but sessionable. Traditionally a style for spring and summer drinking, but this is a darker version for colder weather.

    FOR FANS OF:

    Guillemot Nebula - Tired Hands Brewing
    Farmhouse Noir - Sante Adairius
    Saison Z - Jolly Pumpkin

    RECIPE INCLUDES:

    • 1 Bewitched Amber Ale (Yeast under lid. You won't be using this.)
    • 4 oz Pilsen Malt
    • 4 oz Flaked Rye
    • 4 oz Black Malt
    • 1 Packet Mt. Hood Hops (1/2 oz)
    • 1 Packet Centennial Hops (1/2 oz)
    • 3 Muslin Hop Sacks
    • 1 Belle Saison Yeast
    • 1 Packet No-Rinse Cleanser

    Additional Information


    • OG: 1.052 (approx.) -- FG: 1.010 (approx.)
    • Flavor: Malty
    • ABV (alc/vol): 5.5%
    • SRM (Color): 30
    • IBU (Bitterness): 30
    • BJCP Style: 30. Spiced Beer - 30C. Winter Seasonal Beer

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew&shying Time

    3 Weeks 3 Weeks 1-2 Weeks = 1.5-2 Months

    Click here for printable instructions.

    PROFILE:

    Official style guides aside, we'd call this is dark take on a Saison a "Winter Farmhouse Ale." Mellow malt flavor with notes of caramel and very subtle roasted notes. Dry, mildly estery finish from Saison yeast. Well-balanced spice from rye. Dry hopping lends floral, citrus, and spicy notes. Full-bodied but sessionable. Traditionally a style for spring and summer drinking, but this is a darker version for colder weather.

    FOR FANS OF:

    Guillemot Nebula - Tired Hands Brewing
    Farmhouse Noir - Sante Adairius
    Saison Z - Jolly Pumpkin

    RECIPE INCLUDES:

    • 1 Bewitched Amber Ale (Yeast under lid. You won't be using this.)
    • 4 oz Pilsen Malt
    • 4 oz Flaked Rye
    • 4 oz Black Malt
    • 1 Packet Mt. Hood Hops (1/2 oz)
    • 1 Packet Centennial Hops (1/2 oz)
    • 3 Muslin Hop Sacks
    • 1 Belle Saison Yeast
    • 1 Packet No-Rinse Cleanser

    Additional Information


    • OG: 1.052 (approx.) -- FG: 1.010 (approx.)
    • Flavor: Malty
    • ABV (alc/vol): 5.5%
    • SRM (Color): 30
    • IBU (Bitterness): 30
    • BJCP Style: 30. Spiced Beer - 30C. Winter Seasonal Beer

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew&shying Time

    3 Weeks 3 Weeks 1-2 Weeks = 1.5-2 Months

     

    STEP 1: SANITIZING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

    NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

    STEP 2: BREWING

    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

        1. 2 hours before brewing, put the Black Malt into a muslin sack and steep it in 2 cups of room temperature water. Cover with a plastic wrap or a lid and let sit for 2 hours at room temperature then discard the sack of grains (do not squeeze).
        2. Using a measuring cup, pour 6-8 cups of water into your clean 3-quart or larger pot (Use just enough water to cover the grains).
        3. Add all the Pilsen and half the Flaked Rye to 1 Muslin Hop Sack and bring your water up to above 165 degrees F.
        4. Add grain sack to the hot water and steep for 30 minutes between 155-165 degrees.
        5. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
        6. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
        7. Add the dark grain water you steeped earlier and bring the wort to a low rolling boil. Then, remove from heat.
        8. Open the can of Brewing Extract, and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
        9. Fill keg with cold tap water to the #1 mark on the back.
        10. Pour the wort into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with the spoon or whisk.
        11. Sprinkle the Belle Saison yeast packet into the keg, and screw on the lid. Do not stir.
        12. Put your keg in a location with a consistent temperature between
        13. 63° and 85° F (17°-29° C)
        14. and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal.
        15. 5-7 days before bottling, boil your remaining hop sack for 30 seconds to sanitize it, put in all of the Mt Hood and Centennial hops, and gently place them in the fermenter. This is called dry hopping.
        16. You’ll ferment for 21 days total. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

    Step 3: BOTTLING AND CARBONATING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

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