Vitals
- OG 1.057
- FG 1.005
- ABV 6.8%
- IBU 21
- Color 4 SRM
- Est. mash pH 5.66
- 183 cal / 355 mL
- 12.2 g carbs / 355 mL
Fermentables
- 3.8 kg — Dingemans - Belgian Pilsner Malt (2 °L)
- 0.4 kg — Castle Malting - Château Vienna (3 °L)
- 0.4 kg — Briess - White Wheat Malt (3 °L)
- 0.25 kg — Briess - Dextrose (1 °L)
Hops
- 30 g — Styrian Goldings (4.5% AA, boil, 60 min)
- 20 g — East Kent Goldings (5% AA, boil, 10 min)
- 15 g — Saaz (3.5% AA, whirlpool)
Yeast
Water
- Source (RO / Distilled): Ca 0, Mg 0, Na 0, Cl 0, SO₄ 0, HCO₃ 0 ppm
- Salts: Gypsum 4 g, CaCl₂ 3 g, Epsom 1.5 g
- Target: Balanced / Belgian
Mash schedule
- Saccharification — 65°C for 60 min
- Mash Out — 76°C for 10 min
Fermentation
- Primary Fermentation — 26°C for 7 days
- Conditioning — 22°C for 5 days
Process
- Efficiency: 75%
- Boil: 60 min
- Boil-off: 4 L/hr
- Mash thickness: 2.7 L/kg
- Batch volume: 20 L
Tags
- saison, farmhouse, belgian, dry
Notes
A classic Belgian farmhouse ale — bone-dry, peppery, and refreshing. Simple Pilsner-forward grist with wheat for body and dextrose for a crisp finish. Noble hops stay in the background and let the yeast shine.