Brendandrage, my only suggestion would be to mash at a low temp. You mention 150 - 156. 156 is certainly too high. I've mashed a saison at 149ish before. Might be good to extend the mash time to 90min to compensate for the lower temp. Have fun.
- Forum: Creating Your Own Recipes
- Topic: Saison
- Replies: 3
- Views: 5781
- 11 years ago
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