Saison "Has Yet To Be Named"

(no really that's not gonna be the name of this. I'll name it once it has a story)

Ingredients

• 8 lbs Pilsner malt
• 1 lbs Vienna malt
• 0.5 lbs Wheat malt
• 2 oz Hallertau hops
• WLP565 Saison Ale Yeast

Mash

• Add 4 gallons of water to the boiler and heat to 136 degrees F. Add grains for a strike temperature of 131 degrees F.
• Hold temperature at 131 degrees F for 10-20 minutes.
• Increase to 148 degrees F, hold for 60-75 minutes
• Mash-out at 168 degrees F for 10 minutes to halt enzyme activity (this is optional, but since you're about to boil anyway, might as well)

Sparge & Boil

• I hope you had 3 gallons of sparge water heated to 170 degrees F before all the steps above 😉
• Slowly sparge grains until ~7 gallons boil volume is achieved.
• Raise temperature until wort begins to boil. Add 1oz Hallertau hops
• Boil wort for 60 minutes

Flameout

• At flameout, cool wort to 80 degrees F or below.
• Pitch WLP565 yeast.
• Add 1oz Hallertau hops. You can add this at any stage of the fermentation, but I tend to just put it in all at once. These are pretty mild hops anyway.

Fermentation & Bottling/Kegging

• Ferment until completion, approximately 1-2 weeks depending on conditions.
• Bottle and keg as preferred, and serve!

Enjoy!