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NHC Saison 2016

French Saison
Saison
Mandy Naglich and Wesley Carmicheal

For 3 US gallons

5 lbs Belgian Pilsner
1 lb flaked oats
1 lb flaked wheat
0.5 lb German Vienna
0.3 lb Crystal 80
0.28 acidulated malt
0.6 oz Mangum @ 90
1 oz Styrian Golding @ 0
0.5 oz Czech Saaz @ 0
0.5 tsp wyeast yeast nutrient
1 tablet whirfloc

Wyeast 3711 French Saison yeast

OG: 1.061
FG 1.002
Boil time 90 min

Primary Fermentation: 4 days at 70 F
Secondary Fermentation: 7 days at 77 F

Dough in at 102 for 15 min
Mash at 148 F for 60 min
Mash at 154 F for 30 min
Whirlpool 0 min hops for 10 min at 185 F.  

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