Recipe Type: All Grain
Yeast: Wyeast 3711 Activator (French Saison)
Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.038
Final Gravity: 1.002
IBU: 31
Boiling Time (Minutes): 60
Color: Pale Yellow
Primary Fermentation (# of Days & Temp): 10 d @ 72˚F
Tasting Notes: Fruity, spicy, dry, clean and refreshing.

NOTE: My efficiency was terrible for some reason on this beer (50%), so I ended up adding 1/2 lb. more honey. I suggest accounting for this using your own efficiency standard.

Grain Bill:
6 lb. 2-row
3.5 lb. Belgian carapils
1.5 lb. Local honey
0.5 lb. Light munich

Hops:
1 oz. Sterling (7% AA) @ 60 min.
1 oz. Sterling @ 5 min.

TEMPERATURE CONTROLLED (STEP) MASH:
2.5 gal. of 138˚F water to settle at 130˚F for 30 min.
1.25 gal. of 207˚F water to settle at 152˚F for 30-40 min.

BOIL:
60 min with hop additions @ 60 and 5 min.
Irish Moss @ 15 min.
Turn off heat with 15 min. to go and completely stir in the honey.
Turn heat back on and continue boiling.

FERMENTATION:
This yeast works fast! I was apprehensive about bottling so soon, but the gravity had held steady for 3 days and the beer was clear.