- Beerstyle:Saison
- Abv:7.0-7.5%
Recipe: “Saison du Buff” by Victory, Stone and Dogfish Head
Mash:
15L water
1.6kg Pilsner malt
1.6kg Pale malt
620g Wheat malt
210g Rye flakes
65C 120 minutes
73C 5 minutes
Boil:
75″ 11g Centennial (13.5%)
15″ 1 teaspoon Irish moss
0″ 50g Amarillo (9.7%), 5g Parsley, 1.7g Rosemary, 1.7g Thyme, 1g Sage
Fermentation and lagering:
Yeast: Wyeast 3711 French Saison
OG: 1.060 (15.3 Brix)
FG: 1.010 (6.5 Brix)
Rack and dryhop with 15g Citra ((15%)
Remove Citra after 7 days
Lager for an additional week
Bottling: add 7g of bottle sugar per liter beer.