This is a nice and easy Saison to make in preparation for summer. Work hard to make sure you ferment this baby up towards the top of the yeast range, it will impart a lot more off and funky characteristics. All Grain Recipe: * 8.5# Belgian Pilsner (2-Row; 2.0 SRM) * 1.5# White Wheat Malt (2.4 SRM) * 0.5# Caramunich Malt (56.0 SRM) * 0.5# Flaked Oats (1 SRM) * 0.5oz Fuggles (60 minute) * 0.5oz Sorachi Ace (60 minute) * 0.5oz Fuggle (30 min) * 1.0oz Fuggle (15 min) * 1.5t Fresh White Pepper (ground) * 1# Honey (fresh) * Wyeast 3711 French Saison (mix up 1L starter) Estimated OG: 1.059, FG: 1005,37.2 IBU, 4.7% ABV, 6.2 SRM. In my setup, 10gal igloo MLT, 10gal HLT, 10gal BK, I did a single influsion mash @ 148 for 75 minutes with 4.19gal water. After vorloff, batch sparging with 1.13 & 4.0 gal of water. Boiled for 60 minutes. Fermentation was aided by heat (67 for primary, raised to mid-seventies and the 3711 found a little more to work on). Secondary @ 65 for 30 days, bare minimum! This is delicious at 2 months. I kegged at 2.8 vol CO2.