I brewed this a couple of months ago and cracked open the first bottle last night; I've called it Yuletide Glory: 3kg Maris Otter 250g Crystal 60L 18g Target 90 mins 30g orange peel 15 mins 20g ginger 15 mins 70g Hallertauer Hersbrucker 10 mins 500g Honey post-boil 1tsp Irish Moss added 10 mins from end WY3711 French Saison cropped from a Saison a few months ago. A 9 litre mash at 67 degC 21 litre sparge at 75 degC Pre boil gravity was 1.029 giving a mash efficiency of 76-77% - which is good for me. OG was a little lower than expected at 1.034, and 22 litres in the FV. Fermented at 22 degC for 10 days, by which time FG was 1.000. Chilled down to 2 degC as my muslin bags have worn out so the pellets caused loads of sediment and trub in the FV. 39 bottles in total at approx 4.5%, 80g priming sugar added to the bottling bucket dissolved in boiling water. Taste after a couple of weeks in the bottle is sublime - a hint of orange and ginger, lovely hop character and very dry and clean taste, which allows the flavour of the orange and ginger to come through.