9,00 kg Pale Malt
3,50 kg Pilsner
1,00 kg Vienna Malt
0,40 kg Lyle's Golden Syrup
0,50 kg Dememera Sugar
30,0 g Nelson Sauvin [12,00 %] - Boil 60,0 min
30,0 g Nelson Sauvin [12,00 %] - Boil 15,0 min
40,0 g Simcoe [13,00 %] - Boil 10,0 min
40,0 g Nelson Sauvin [12,00 %] - Boil 2,0 min
1.5ml phosphoric acid per 25ml water, both mash and sparge
1,00 tsp Calcium Chloride (Mash 90,0 mins)
1,00 Items Whirlfloc Tablet (Boil 15,0 mins)
2,00 tsp Yeast Nutrient (Boil 10,0 mins)
Mash In: Add 27,00 l of water at 87,3 C
Step temp:65,0 C
Step length: 90 min
No mashout
Wyeast French Saison
4 liter starter
Start fermentation at 20C and let rise to 22C-23C.
Ferment for 8 days