1.062
OG1.011
FG6.7%
ABV22
IBU4
SRMNotes
Adjust our water with roughly 2 g of calcium chloride and 1 g of calcium carbonate, as well as 3–4 g of lactic acid for a mash pH of 5.2.
Primary ferment for 3 days with the saison yeast. Add Brett 3 days into fermentation.
Ferment until entirely dry (1.002 or below), then dry hop.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 11.00 lb | Pilsen / Pilsner (BE) | Mash | 76.52% |
| 2.00 lb | Torrified Wheat (US) | Mash | 13.91% |
| 1.00 lb | Flaked Oat (US) | Mash | 6.96% |
| 6.00 oz | Corn Sugar - Dextrose | Boil | 2.61% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.50 oz | Magnum - Pellet | Boil | 60 Minute(s) | 12.3% | 22.19 |
| 2.00 oz | Galaxy - Pellet | Boil | 0 Minute(s) | 13.5% | 0.00 |
| 2.00 oz | Galaxy - Pellet | Dry Hop | 5 Day(s) | 13.5% | 0.00 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP566 Saison II Ale Liquid Yeast | 78% - 85% |
| White Labs WLP650 Brettanomyces Bruxellensis | 85% - 85% |
Mash Schedule
| Temperature | Time |
|---|---|
| 148 F | 60 Minutes |
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