2.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
3.50 g
Epsom Salt (MgSO4) Water Agent
Mash
3.50 g
Gypsum (CaSO4) Water Agent
Mash
3.00 ml
Lactic Acid Water Agent
Mash
1.30 g
Calcium Chloride (CaCl2) Water Agent
Sparge
2.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
2.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.00 ml
Lactic Acid Water Agent
Sparge
Classic amber Saison for the slight chill of the autumn months. Intended to be quaffable yet warming with toasted and caramel malts to round out the flavors associated with autumn.
Pitch yeast at 62°F - let climb to 70°F by the end of the first day of fermentation and free rise to end.
