Recipe Type: All Grain
Yeast: WYEAST 3711
Yeast Starter: Yes 1L
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.078
Final Gravity: 1.004
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 21 65 rise to 80
Additional Fermentation: No
Secondary Fermentation (# of Days & Temp): No
Tasting Notes: Amazing beer. It assaults your mouth and comes back to appologize. Remarkable

Ole Zion Church Saison 3rd place DogFish Head Mad Brewer Competition.

5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit

Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175

Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067

90 min boil

.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min

1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest

cooled to 65 and pitched Wyeast 3711

OG 1.078

Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. I checked it after 3 weeks and it was crystal clear and tasted amazing, nice and dry. got a gravity reading of

FG 1.004

Carbed with corn sugar to 3.2 volumes and it was carbed after a week, 2nd week better, 3rd week amazing, yesterday it is the nectar of the gods!