I brewed this saison today. This may have been my smoothest brew day (evening) yet.
LB OZ
6 0 Pilsner Liquid Extract
1 5 Rahr White Wheat Malt
0 5 Munich Malt - 10L
0 5 Vienna Malt
0 4 Acidulated Malt
0 4 Biscuit Malt
1 oz German Tradition 60 mins 5.7 AA
1 oz Hallertauer 30 mins 3.7 AA
Wyeast 3711 French Saison pitched at 65*. (Built up a 2 liter starter on my stir plate over 4 days, cold crashed to pitch one concentrated liter.)
OG = 1.052, 22.6 IBU's, SRM = 5, plan FG = 1.010, plan ABV = 5.5%
I've now got 20 gallons of beer in various stages of fermentation.
