Here’s a simple saison. The Mandarina hops give a bright herbal citrus nose on top of the farmhousey Ardennes yeast, which gets more spicy the warmer you ferment, but feel free to substitute your favorite fruity hops.
ALL-GRAIN
You’ll want to adjust the malt bill based on your efficiency as always.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 77%
OG: 1.064 + 2 points of dextrose in later primary
FG: 1.010
IBUs: 32
ABV: 7.1%
MALT/GRAIN BILL
12.5 lb (5.7 kg) Pilsner malt (from Root Shoot Malt, if you can find it!)
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Magnum pellets
[10.5% AA] at 60 minutes
1 oz (28 g) Mandarina Bavaria pellets [8.0% AA] at 10 minutes
1 oz (28 g) Mandarina Bavaria pellets [8.0% AA] at 0 minutes
5 oz (142 g) dextroxe at day 4 of fermentation
YEAST
Slurry from 2 liter starter of Wyeast 3522 (Belgian Ardennes)
DIRECTIONS
Dough in with 4 gallons (15.1 l) hot liquor (plus calcium carbonate to achieve 100ppm calcium if necessary) for a 150°F (66°C) rest of 60 minutes. Mash out with 2 gallons (7.6 l) boiling water and sparge with roughly 3 gallons (11.3 l) of 170–175°F (77–79°C) water to collect 6.75 gallons (25.5 l) in the kettle.
Boil for 75 minutes. After the boil, chill the wort, aerate it, and pitch the yeast.
Ferment at 68–70°F (20–21°C) for two weeks or until FG is reached, adding the dextrose at day 4. Package as usual.