French Saison recipe trying to hit BJCP style 25B Saison. Using Weyermann Barke Pilsner Malt as the base with some wheat, rye, and vienna malts to add character and complexity but keeping within style. French Saison yeast and saaz / Styrian Goldings hops.
If it goes well I’ll condition it and enter for Euroclash competition.
Brew day went smoothly, slightly longer mash and boil times, initial gravity came in on target at 1.050, with a little over 23L.
Signs of active fermentation within about 12 hours. Target set initially to 20.5C, raised to 21C after 24 hours, with cooling trigger set +4C (allowing a potential free rise to 25C before cooling kicks in).
