Black Saison advice

It was carafa III. If one is using enough dehusked roasted malt to make the beer black, it will taste roasty (however slight), which does not "fit" a dark saison. I did use carafa III in a very small amount (~ 1 oz) to get a Oud Bruin bruin and at that level did not taste any roast, tho with all the cherries and bugs that didn't surprise me.

 

I think JackHorzempa's point was that Carafa III comes in both non-de-husked and de-husked versions. Are you certain yours was dehusked?

 

Long story short, was out with some friends. One of them happens to be a huge Slayer fan. Slayer's guitarist had died that day. Told him I'd brew him a black saison and call it "Saison in the Abyss." Plus I've had a few commercial examples that were very interesting. Mostly for a challenge and It's a good hot weather beer.[/quote]

I made a Saison after MCA (Beastie Boys) died called "Saison and on til the break of dawn".

 

Yup. It was the special. I did not use chocolate.

 

Both the dehusked and the non-dehusked versions of the carafa malts are in what Weyermann calls their "Chocolate Roasted Malts" category. But neither one has the word 'chocolate' in the actual specific malt's name. So while I'm not sure what your point was in saying you didn't use chocolate, I just thought I'd pass the info along, in case you're relying on the word 'chocolate' (or its absence) as a distinction.

 

Huh. Wha.

 

Just trying to help you understand something that your posts seem to indicate you don't. And apparently failing.

 

Why are you mashing cardboard in your grist? Don't you think that'd give you off flavors?

 

Great. Thanks for wasting my time.