Fermentables:
2 lbs Vienna malt
1 lb flaked wheat
0.5 lb flaked oats
6 lbs ultralight LME
12 oz white refined cane sugar (sucrose)
Adjuncts:
2 oz Saaz hop pellets @ 60 min
1 oz Hallertau Mittlefru hop pellets @ 60 min
1 oz Tettnanger hop pellets @ 20 min
1 oz Kent Goldings hop pellets @ 0 min
0.5 oz fresh orange peel @ 0 min
76 g wildflower honey @ 0 min
1/4 tsp. ground black pepper @ 0 min
1/4 tsp powdered turmeric @ 0 min
0.5 Saaz hop pellets @ dry hop
Yeast:
1 vial White Labs WLP565 Belgian Saison I Ale Yeast
PROCEDURE
Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.
Added malt extract and cane sugar. Pre-boil volume 6.5 gals.
Proceeded with remaining additions as scheduled.
Pitched yeast at 79°F.
OG: 1.062
FG:
