Jeremy will be brewing a Saison in Round 5, Sweltering Southern Summer Saison. CHeck out his recipe below.
With this beer, I'm trying to make a play on a staple southern dessert, peach cobbler (hence the peach extract, nutmeg and brown sugar) 8 lbs Belgian Pale Ale Malt .5 lb Munich Malt .25 lb Caramunich II .5 lb Wheat DME 1 lb Cane Sugar .25 lb Brown Sugar Targeted a mash temperature of 149 for 60 minutes Batch sparge 1.75 oz Hallertau (4% AA) at 60 minutes .75 oz Hallertau (4% AA) at 0 minutes 1/4 tsp Freshly Grated Nutmeg Wyeast 3724 Belgian Saison Peach extract at kegging to taste
