I am planning a saison using:
40% pale 2-row
25% munich
20% wheat malt
5% flaked rye
10% demera sugar
(Above because that is what I have on hand)
Hops ????
Adjuncts???
My brew room is sitting in the high 70's right now, judging by other posts this seems Ok for yeast? Any tips on other ingredients, brew day or fermentation?
40% pale 2-row
25% munich
20% wheat malt
5% flaked rye
10% demera sugar
(Above because that is what I have on hand)
Hops ????
Adjuncts???
My brew room is sitting in the high 70's right now, judging by other posts this seems Ok for yeast? Any tips on other ingredients, brew day or fermentation?