Having a go at this today: From the book Craft Brew by Euan Ferguson. For a 20.5L batch OG 1.044 FG 1.002 ABV 5.5% Grain Bill 1.35 kg Maris Otter (low colour) Pale Malt 1.08 kg Pilsner Malt 0.810 kg Wheat Malt 0.270 kg Flaked Wheat Mash @ 65Ã¢â¬â¢c for 60 mins Hops Hallertau Magnum 5g @ 60 minutes (Substituted Columbus as Magnum unavailable from Geterbrewed) Citra 10g @ 10 mins Citra 10g @ 5 mins Citra 50g @ Flameout, steep for 10 mins before chilling Yeast Belle Saison Ferment 24Ã¢â¬â¢c hold for 48 hours, then allow to free rise if possible (IÃ¢â¬â¢m going to raise by 1Ã¢â¬â¢c per day for three days) then maintain at 27Ã¢â¬â¢c. Other ingredients 180g Dextrose (add slowly as wort comes to the boil) 10g Cracked Coriander seeds, boil for 5 minutes. Am adding 3g of Peppercorns as well at the same time. No mention of CO2 volumes in the recipe, but thinking around 2.7 volumes of CO2 from a bit of digging about. Fingers crossed.