This brew is a bit of a hodge-podge of a French Saison, Belgian Saison and Biere de Garde. It was also a bit of a "use what I have on hand" recipe. Not sure how it will turn out, I guess we will see.
Note, this was a 3 gallon batch
Steep 1 hour at 150 degrees:
2oz special aromatic biscuit malt
5oz honey malt
4oz caramunich 3
4oz caramel Munich 40L
bring to a boil, add:
2kg light DME
1lb dry wheat extract
.4oz Columbus hops (pellets) (15% AA)
Boil 55 minutes, add:
.4oz Czech Saaz hops (pellets) (2.6% AA)
Pitched Wyeast 3711 French Saison
Primary ferment 2 days at 65 degrees, 5 days at 70 degrees.
I just racked it to the carbuoy. I will likely keep it at 65 degrees or so for two weeks then bottle.