Simple saison.
MASH:
Strike Volume – 11.5 litres RO Water
Gypsum – 2g
Epsom Salt – 2g
Calcium Chloride – 1g
Weyermann Floor Malted Bohemian Pilsner Malt – 100% / 2000g
Dough in @ 65°C
Mash @ 65°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
1.5 litres tap water at 78°C
BOIL:
Time – 45 minutes
Celeia (Styrian Goldings) (4.5 AA / Leaf) – 25g / 45 minutes
Celeia (Styrian Goldings) (4.5 AA / Leaf) – 25g / 10 minutes
FERMENTING:
Yeast – 1x WHC Farmhouse Vibes
Temp – 24°C
DRY HOPPING:
None
OG: 1.042
FG:
ATTENUATION:
ABV:
BREWING NOTES:
TASTING NOTES: