Description

This is a Community Recipe created by jamie_roystonme-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

BESTMALZ Pilsner (3891 grams)
Flaked Wheat (834 grams)
BESTMALZ Red X (278 grams)
BESTMALZ Vienna (556 grams)
Nelson Sauvin Pellets (65 grams)
Magnum Pellets (10 grams)
OMEGA Yeast – OYL-217 – C2C American Farmhouse (1 packs)

Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Classic French & Belgian-Style Saison
Batch Size: 20.5
Original Gravity: 1.054
Final Gravity: 1.008
ABV %: 6.4
IBU: 29

THE MASH
Temperature °C: 64
Length (mins): 30
Out temp °C: 70
Out time (mins): 30

THE BOIL
Boil time (mins): 60

Additions and timing:

Magnum @ FWH
Nelson Hops at 15m, 5m and 0m (Hop stand 25mins @85 deg)

Secondary additions and timing:

Chiller, Yeast Nutrient and Whirlfloc @ 15mins

Yeast: Omega C2C American Farmhouse
Fermentation temperature/steps: 18 two days, then 22 deg for 12 days

Comments:

Raising temp to increase attenuation.