After reading Phil Markowski’s Farmhouse Ales: Culture and Craftmanship in the Belgian Tradition, it has inspired me to try and brew a Saison. I stopped by Artisan Homebrew in Downingtown and picked up the ingredients. The brew went extremely smooth, one of the best brew sessions yet.
Malts: 10 pounds of pilsner malt, 1 pound of wheat malt
Adjuncts: 1.25 pounds Dextrose
Hops: Styrian Goldings, East Kent Goldings and Saaz
Yeast: WLP550 Belgian Ale yeast (2 liter starter)
Mashed at 150 F for 60 minutes, boiled for 90 minutes.
OG: 1.064
Currently Fermenting at 80 F.
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Good to see another homebrewer blogging
Good luck with the saison!
Thanks. Your blog was one of sites that inspired me to start. It’s a great way to keep a record of your brew session.