This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash.
Mash the malts at 145 ?F (63 ?C) for 50 minutes, heat to 154 ?F (68 ?C) and hold for 25 minutes, then heat to 163 ?F (73 ?C) and hold for 15 minutes. Start recirculating wort. Raise the temperature to 168 ?F (76 ?C) for 15 minutes.
Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Add first wort hops and invert sugar when sparging is complete.
Heat to boiling, and boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Adjust OG post-boil with RO water as required.
Chill the wort to 62–64 ?F (17–18 ?C), pitch the yeast, and ferment until complete. Dry hops should be added when gravity is about 1.016. Cool to 32–34 ?F (0–1 ?C) and cold condition for four days. Rack the beer, prime and bottle condition, or keg and force carbonate
***SafAle BE-134 Belgian Saison Dry Yeast
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