Farmhouse Malt; 84%
Wheat malt, 8%
Munich malt, 5%
Rye malt, 3%
Northern Brewer, 22 IBU@70min
Pacific Jade, 14 IBU@55min
Pacific Jade, 15 IBU@15min
Pacific Jade, 30gr@0min
1ea Protafloc
1ea Yeast Nutrient
1ea Servomyces
Mash, 61degC@60min
Mash, 68degC@30min
Mash, 74degC@5min
Mash out, 76degC@15min
WLP546/Belle Saison
1ea
Pitched yeast at 17degC, let it free rise to 21degC over 2 days. Then hold for 2 days and step up to 24degC and hold for 14days.
Belle Saison was added after 3 days of initial fermentation.