3 February 2014

Saison/Farmhouse/Sour

61% Efficiency
OG: 1.046
FG: 1.001
ABV: 5.9%
est. IBU: 7.6
est. SRM: 6

14L batch

Mash:
75 Mins @ 65.6 C (150 F)

MALT

2.5 Kg (5 lbs, 8 oz) – Pilsner Malt
750g (1 lbs, 10 oz) – Wheat Malt
750g (1 lbs, 10 oz oz) – Rye Malt
350g (12 oz) – Munich Malt

HOPS

5g (0.2 oz) – East Kent Goldings (7%) – 60 mins

YEAST

White Labs WLP – Belgian Saison II
White Labs WLP672 – Lactobacillus Brevis
Wyeast 5112 – Bretanomyces Bruxellensis

FERMENTATION

2 days split with lacto in one half and Saison II in the other half
4 Week @ 19 C (66 F) and rising- Primary
2+ Months @ 19 C (66 F) – Secondary

NOTES

Fermented for two days split (lacto and Saison II respectively) and then combined and added Brett B