EdWort
Well-Known Member
I'm giving this a try. 10 gallon batch based on a recipe called Saison Du Mont.
14# Belgian Pale Malt 67%
4# Vienna 19%
1# Flaked Wheat 4.7%
1# Flaked Oats 4.7%
1# Texas Wild Flower Honey 4.7%
Mash 1.25 qts. per pound at 153 degrees for 1 hour.
Sparge with 173 water.
.5 oz Domestic Kent Goldings 6.2% 90 minutes
.5 oz Tettnanger 4.2% 15 Min
.5 oz Tettnanger 4.2% at flameout
Spices & Honey at flame out.
1 oz. crushed coriander
1 tsp. grain of paradise
1/2 oz. Curaco orange peel
1/2 oz. Valencia orange peel
yeast is White Labs Belgian Saison WLP565
Ferment at 76 degrees.
14# Belgian Pale Malt 67%
4# Vienna 19%
1# Flaked Wheat 4.7%
1# Flaked Oats 4.7%
1# Texas Wild Flower Honey 4.7%
Mash 1.25 qts. per pound at 153 degrees for 1 hour.
Sparge with 173 water.
.5 oz Domestic Kent Goldings 6.2% 90 minutes
.5 oz Tettnanger 4.2% 15 Min
.5 oz Tettnanger 4.2% at flameout
Spices & Honey at flame out.
1 oz. crushed coriander
1 tsp. grain of paradise
1/2 oz. Curaco orange peel
1/2 oz. Valencia orange peel
yeast is White Labs Belgian Saison WLP565
Ferment at 76 degrees.