Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
IBUs: estimated 10–15
4 lb (1.8 kg) Castle Belgian Pilsner Malt
3 lb (1.4 kg) Weyermann Pale Wheat Malt
9.2 oz (261 g) acidulated malt
1.3 oz (37 g) rice hulls
HOPS AND ADDITIONS SCHEDULE
2 g yeast nutrient at 15–10 minutes
0.5 oz (14 g) each Motueka, Mosaic, Simcoe at 0 minutes (whirlpool)
0.75 oz (21 g) each Motueka, Mosaic, Simcoe
(dry hop 3–4 days)
Wyeast 5335 Lactobacillus buchneri for kettle souring
Wyeast 3711 French Saison for fermentation
Mash at 152°F (67°C) for 60 minutes. Run off into the kettle and boil for 10 minutes to kill off any latent Lacto that might have come from the grains and to lock in fermentable sugars. Chill the wort to 85°F (29°C) and pitch the Wyeast 5335. Purge with CO2 and place plastic wrap over the top of the kettle to prevent ingress of additional oxygen. Hold the temperature at 85°F (29°C) until a pH of 3.6 is achieved. (Remember to reapply the CO2 blanket and seal the kettle after each sample.) Boil for 60 minutes and whirlpool, following the hops and additions schedule.
After the boil, chill the wort to 68°F (20°C), aerate the wort with oxygen, and pitch the Wyeast 3711. Let the temperature free rise to 76°F (24°C). When fermentation reaches the terminal gravity, dry hop. Package and carbonate to 2.90 volumes of CO2.
Here’s the water profile we use: Calcium, 44ppm; Magnesium, 2ppm; Sodium, 44ppm; Sulfate, 77ppm; Chloride, 77ppm; Bicarbonate, 28ppm.