May 20th, 2012 | No Comments
5 kg Pils (11 lbs)
700 g Munich (1.5 lbs)
350 g Wheat (0.75 lbs)
500 g Sugar (1 lbs)
30 g (1 0z) Hallertauer Hops @ 60 mins
60 g (2 oz) EKG hops @ 10 mins
Wyeast Belgian Saison
Brewed Saison, first batch on new system. Went pretty smoothly but wort chiller got clogged (forgot the hop bag) and had to transfer the hot wort to the carboy and let it cool for a couple of hours.
Pitched the yeast and saw very active fermentation the next morning.
Rose temp up to 75F. Will allow the temp to hover between 75F and 80F to really get that saison yeast going.