First brewed 6th April 2019
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.
Mittelfrüh Saison