Hothouse Saison

Recipe Supplied by: 
Samuel Fisk

10lbs Belgian Pilsner malt
1lbs of Wyermans Munich malt
1lbs Clear Belgian candy sugar
3oz. Carawheat

1oz. Hallertau (whole) 50 minutes
1oz. Perle (30minutes)
1oz Organic Hallertau (7min)

0.5oz. Corriander
0.5oz. Bitter Orange peel
Both at 10 min

Single temp infusion at 149 degrees for 90minutes
OG - 1070
White Labs WLP 568 Saison Ale Blend (fermented in the 80's)

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