When it’s hot, brew a saison!
MALT:
Weyermann Bohemian Pilsner Malt (EBC 3.5) – 4000g
HOPS:
East Kent Goldings – 40g / 60 minutes
Styrian Goldings – 25g / 10 minutes
IBU:
TARGET VOLUME: 15 litres
WATER: Tap water
STRIKE VOLUME: 25 litres straight from hot tap (55°C) + Campden tablet
SPARGE VOLUME: None. No squeeze.
GYPSUM: None
CALCIUM CHLORIDE: None
EPSOM SALT: None
ADJUNCTS: 1x Protafloc tablet
MASH: 54°C for 60 minutes with power on setting 1 to 72°C
BOIL: 60 minutes
YEAST: Wyeast 3724 Belgian Saison
FERMENTER TEMP: 30°C
FERMENTER VOLUME: litres
OG: 1.053
FG: 1.008
ABV: 5.9%
PACKAGED VOLUME: 2x kegs
INGREDIENT COST:
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Power level 1 was too slow. I think power level 2 would be too quick. Maybe 2 with the lid off?