This beer was done at the same time as #16 and then split into 2 fermenters

Grain Bill

  • Maris otter Malt 1.5kg
  • Caramalt 300g
  • Toffee Malt 300g
  • Lactose 120g
  • Rice 200g

Hop Schedule

  • 7g mosaic dry hop
  • 10g lemongrass dry hop

Method

  • Mash at 70C for 1 hour
  • Batch sparge with water 70-75C

Tasting 7.5 /10

My saison dry hopped with lemon grass. Has an interesting little tang to it. Has much less of a Belgian flavour than the #16 and is more rounded. Still more of a slow drinking winter beer than a refreshing saison

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