Black Pepper Saison Min OG: 1.048 Max OG: 1.080 Min IBU: 25 Max IBU: 45 Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond Recipe Specifics: Batch Size (Gal): 5.50 Total Grain (Lbs): 13.00 Anticipated OG: 1.062 Anticipated IBU: 36.3 Brewhouse Efficiency: 75 % Wort Boil Time: 60 Minutes Grain/Sugars: 8.50 lbs. Pilsner Malt(2-row) 2.00 lbs Belgian Biscuit Malt 1.50 lbs. White Wheat 0.50 lbs. CaraMunich Malt 0.50 lbs. Flaked Oats Hops/Spices: 0.50 oz. Sorachi Ace – First Wort Hop in boil kettle. 0.50 oz. Fuggle – First Wort Hop in boil kettle. 0.50 oz. Fuggle @ 30 min. Yeast nutrient blend @ 15 min. 1.00 oz. Fuggle @ 15 min. 2 tsp Black pepper, Fresh ground @ 5 min. 1.00 lbs. Orange Blossom Honey @ 5 min. Yeast: WYeast 3711 PC French Saison (Recommend yeast starter) Saccharification Rest Temp: 148 degrees, 60 minutes (3.75 gal.) – Heat water to 155 degrees to make up for heat lost when mashing. Mash-out Rest Temp: 180 degrees, 10 minutes (1.25 gal.) – Heat water to 185 degrees. Sparge Temp: 170 degrees, 10 minutes (3.50 gal est.) – Heat water to 170 degrees. Mash at 148 degrees for 60 minutes, then add your mash-out water and give it another 10 minutes, make sure first wort hops are in kettle. After draining, add your sparge water and give it a good stir and let it rest for 10 minutes, vorlauf and drain to the kettle. Boil, and be sure to make all your hop/spice additions as stated above. Chill to 80 degrees, aerate well on the way to the fermenter and pitch the yeast starter. Ferment at 68-70 degrees for 2 weeks. After the 2 weeks, dry hop with another 0.50 oz. Sorachi Ace hops, and move to a warmer temp (78 degrees approx.) for 1 week. Cold crash for 2-3 days to clarify. When bottling, prime with 4.5 oz. corn sugar. Let bottle condition @ 70 degrees for about 1 month. Enjoy!