ALL-GRAIN
Batch size: 5.5 gallons (20.8 liters)
Brewhouse efficiency: 72%
OG: 1.081
FG: 1.008
IBUs: 40
ABV: 9.5%
MALT/GRAIN BILL
8.5 lb (3.9 kg) Pilsner malt
3 lb (1.4 kg) Munich (light) malt
2 lb (907 g) wheat malt
2 lb (907 g) cane sugar (added to the boil)
HOPS SCHEDULE
1.25 oz (35 g) Magnum [12.9% AA] at 60 minutes
1 oz (28 g) Mount Hood [4.8% AA] at 0 minutes
1 oz (28 g) Mount Hood [4.8% AA], dry hopped for 7 days
YEAST
White Labs WLP565 Belgian Saison I and Wyeast 3724 Belgian Saison
DIRECTIONS
In advance, create one yeast starter from both strains. Single-infusion mash at 1.25 quarts (1.2 l) per pound (454 g). Rest at 148°F (64°C) for 60 minutes and mash out. Boil for 60 minutes, following the hops schedule. Chill to about 62°F (17°C) and pitch the yeast. Cover the top of the fermentor with foil instead of an airlock. Keep the temperature moderate for the first three days of fermentation and then allow it to free rise—no higher than 85°F (29°C). When the kräusen falls, affix an airlock and dry hop. Package with an eye toward a brisk carbonation—about 3.0 volumes.
