Sour Saison (For Advanced Homebrewers) Recipe

• 10 pounds Pilsner malt
• 1 1/2 pounds wheat malt
• 3/4 pounds Munich malt
• 1 ounce Willamette hops - 60 minutes
• 1 ounce Willamette hops - 10 minutes
• 1 liter starter of French Saison yeast (Wyeast 3711)
• 1 package Roeselare Ale Blend (Wyeast 3763)

1. Mash-in the 12 1/4 pounds of grain to 152u0b0F using 4 gallons of water at about 165u0b0F (1.3 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash
2. Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.75 gallons of sparge water to about 185u0b0F.
3. After mashing for 60 minutes, mash-out and sparge. You should have about 6.5 gallons in the kettle. Add 1 ounce of Willamette hops and bring to boil, uncovered.
4. After a total of 50 minutes, add 1 ounce Willamette hops.
5. After 60 minutes remove from heat and chill using a wort chiller to 75u0b0F. Transfer to a carboy and take a gravity reading. It should be around 1.068
6. Add the French Saison and Roeselare Ale yeasts and ferment at 70u0b0 to 75u0b0F for 4 weeks. Transfer to a secondary carboy and age at room temperature in a dark place for at least a year.
7. Keg or bottle for a medium level of carbonation.

malt, pounds wheat malt, munich malt, minutes, minutes, starter

Taken from www.seriouseats.com/recipes/2012/03/homebrewing-sour-saison-for-advanced-homebrew-brett-pedio-sour-beer-recipe.html (may not work)