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    Critique? Belgian Saison Partial Mash

    Trying to keep as close to the style as possible. Added a little acidulated malt for flavor rather than PH. I have been using Deathbrewers stovetop partial mash method. Mash at 155 for 45 min. Sparge at 170 for 20. This gave me a 75% efficiency last time, but set this up at 70 for good luck...