45 min steep, 160F
3 oz CaraAroma 125L
2 oz Belgian Debittered Black Malt 500L
60 min boil
3# Briess sparkling amber DME
3# Briess golden light DME
1# Bavarian wheat blend DME (65% wheat, 35% barley)
1# clear candi sugar
7 oz dark candi sugar
1.3 oz Tettnanger 5.1% 60 min
sachet* + irish moss 15 min (sachet removed before yeast pitched)
.7 oz Saaz 4% 5 min
WLP 565 Saison 1 (3 days)
WLP 530 Abbey Ale pitched 48 hours after pitching first yeast.
Fermentation temp - 68F
Two weeks fermentation.
Harvested krausen, re-pitched more yeast into secondary after transfer.
One week secondary at 68F.
*Sachet information is classified for the moment. Let's just say... there's some stuff in it.
Target CO2 - 3 volumes
Primed 5 oz dark candi sugar
OG - 1.086
FG - 1.023
IBU - 30.5
est SRM - 23.3
ABV - shade under 9% - (8.4% plus 5 oz priming sucrose)
