Saison Lite 139 - Saison - 2010 National Homebrew Competition Winner

Ingredients

For 5.8 Gallons (21.95 L)

    6.25 lb (2.83 kg) Weyermann pilsner malt
    12.0 oz (340 g) wheat malt
    0.6 lb (272 g) Durst Munich malt
    1.13 oz (32 g) Vanguard whole hops, 16.5% a.a. (60 min)
    0.63 oz (18 g) Vanguard whole hops, 16.5% a.a. (0 min)
    1.8 L White Labs WLP 565 Saison ale yeast starter (slurry only)
    1 tablet Whirlfloc to clarify
 

Directions

    Mash grains at 150° F (66° C) for 70 minutes. Mash out at 165° F (74° C). Water treatment: 2 g CaCl, 1 g CaSO4 and lactic acid. Chill to 68° F (20° C) before pitching and let temperature come up to 75° F (24° C) over five days. Ferment for three weeks at that temperature.
    Primary fermentation for 3 weeks at 75° F (24° C).
    Secondary fermentation for 3 weeks at 34° F (1° C) in keg.
    Forced CO2 to carbonate (2.6 vol).