Description

This is a Community Recipe created by kyle-montague

(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.)

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Ingredients Included

Crisp Pale Ale Malt (4000 grams)
Crisp Pale Wheat Malt (475 grams)
Crisp Vienna Malt (250 grams)
Saaz Pellets (8 grams)
East Kent Goldings ( GOLDINGS ) Pellets (20 grams)
Celeia (Styrian Goldings) Pellets (25 grams)
Belgian Candi Sugar Rocks Clear 500g (1 packs)
Wyeast 3724 Belgian Saison. BB: 05/12/2019 (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Classic French & Belgian-Style Saison
Batch Size: 20L
Original Gravity: 1062
Final Gravity: 1010
ABV %: 6.8
IBU: 19

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Styrian Golding 25g @ 60min
East Kent Golding 12g @ 60min
East Kent Golding 8g @ 15min

Orange Peel (bitter) 15g @15min (not included)
Saaz 8g @ 5min

Secondary additions and timing:

 

Yeast: Wyeast 3724
Fermentation temperature/steps: 30-33ºC for 10days

Comments: