I'm calling it a "Pseudo Saison" because I'm using the Ardennes yeast rather than a Saison yeast. I think my efficiency was so high because I started the mash on Friday evening and sparged Saturday morning - over a 12 hour mash.
Fermentables
61% - Pilsner - DE
7
38
1
Mash
26% - Munich - 60L - US
3
33
60
Mash
9% - Wheat - US
1
39
1
Mash
4% - Cane Sugar
- US
0.5
46
1
Late
Hops
Goldings
1
Pellet
Boil
15 min(s)
5.2
7.6
Yeast
Wyeast Belgian Ardennes 3522
74%
Other Stuff
Crushed Coriander
1
oz
Boil
Orange Rind (small orange)
1
each
Boil
Lime Rind (large lime)
1
each
Boil
Mash Steps
Mash In
Infusion
155
180 min
Saccharification Rest
Infusion
150
180 min
Long rest until next morning (total rest approx 14 hours)
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