Saison (5 gal)
Ingredients:
- 10 lbs. Belgian Pale malt
- 0.75 lbs Briess Caramel 20
- 2.5 oz Hersbrucker (60 min)
- 0.5 oz Hersbrucker (10 min)
- Dry Yeast – WYEAST 3724 BELGIAN SAISON YEAST
- 14 quarts of mash water
- 5 gal of rinse water
Mash: 149° F for 60 minutes
Mashout: 170° F for 10 minutes
Served as: Draft CO2 40° F @ 20 PSI
Results: Ehh not my favorite