Recipe Name: Lancelot URL: https://www.mibrewsupply.com/recipe/lancelot Type: Extract Style: Saison (pale) (standard) Notes: A clone of John Palmers' Battre L'oie Saison with some adjustments. Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort. Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of the boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved. Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L). Pitch yeast when the temperature reaches 62° F (17° C). Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days). Rack to secondary fermenter and age for 10–14 days at 68° F (20° C). Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar. Batch Size: 5.50 Gallons Boil Length: 60 Minutes OG: 1.043 FG: 1.008 ABV: 4.6% IBU: 31 SRM: 3 Fermentables ------------ 3.00lb Wheat Dry Malt Extract (US) - Steep 3.00lb Wheat Dry Malt Extract (US) - Boil Hops ---- 1.00oz Challenger - Boil - 60 Minute(s) (24.57 IBU) 1.00oz Centennial - Whirlpool - 15 Minute(s) (6.53 IBU) Yeast ----- White Labs WLP566 Saison II Ale Liquid Yeast Other ----- Fermentation Schedule --------------------- 62F for 8 Day(s) 68F for 12 Day(s)