156f - Strike temp: target 147f*
147f - 90 min Alpha rest
155f - 30 min Beta rest
168f - 10 min Mash out
Ferment on 1oz steamed oak chips
For Saison/brett blend - make a yeast starter
For sour blend - Ferment for 1-3 months
Water ph = 5.6 to 5.8 for Saison/brett Lower for sour.
Decide on Hallertau or saaz AA must be 4-5.
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