richc
Regular.
This is an initial idea for a recipe, the concept being a Saison with a touch of extra sourness to it. Thoughts and comments would be appreciated....
3.5kg Pilsen Malt
1.0kg Munich Malt
0.3kg Acidulated Malt
35g Saaz 4% @ 60 minutes
50g Saaz 4% @ 20 minutes
Should give an OG of about 1050 and 31 IBU
Edit: oh the yeast will be WLP565
3.5kg Pilsen Malt
1.0kg Munich Malt
0.3kg Acidulated Malt
35g Saaz 4% @ 60 minutes
50g Saaz 4% @ 20 minutes
Should give an OG of about 1050 and 31 IBU
Edit: oh the yeast will be WLP565