Belgian Saison Ale

This weekend I brewed up a Belgian style farmhouse ale, or Saison. I figured it would make sense, seeing as how it needs to ferment for a while at 80 degrees or above, and the summer months are perfect for that.

The recipe in all it's spreadsheet glory can be found here.

French Saison

- 8 lbs Belgian Pilsner
- 2.5 lbs Munich
- 1.5 lbs Vienna

- 1 oz East Kent Goldings (60 min)
- 1 oz Willamette (10 min)

Wyeast Belgian Saison

Original Gravity: 1.060
Expected Final Gravity: 1.008
IBU: 24
SRM: 6

Mashed for 1.5 hours at 148-149°. Boiled for 1.5 hours total.

Our brewing rig (below) consists of a 5 gallon igloo cooler (mash tun) lined with a mesh bag and equiped with a spigot, a 7.5 gal boil kettle and a 3 gallon hot liquor tank. Both pots are on a duel 54,000 btu burner rig.