Bale So Hard Dry-Hopped SaisonMad About SaisonBirra Corina SaisonSpelt Saison #2

Name: Bale So Hard Dry-Hopped SaisonMad About SaisonBirra Corina SaisonSpelt Saison #2
Ingredients: 10.5 lb. (4.76 kg) Michigan pale ale malt; 0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (45 min); 2 tsp. yeast nutrient (15 min); 1 tsp. Irish moss (15 min); 0.3 oz. (8.4 g) Mosaic pellets, 11.7% a.a. (10 min); White Labs WLP670 American Farmhouse Blend yeast starter; 0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (dry hop); 0.75 oz. (21 g) Mosaic pellets, 11.7% a.a. (dry hop)

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Bale So Hard Dry-Hopped SaisonMad About SaisonBirra Corina SaisonSpelt Saison #2

Ingredients

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10.5 lb. (4.76 kg) Michigan pale ale malt0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (45 min)2 tsp. yeast nutrient (15 min)1 tsp. Irish moss (15 min)0.3 oz. (8.4 g) Mosaic pellets, 11.7% a.a. (10 min)White Labs WLP670 American Farmhouse Blend yeast starter0.5 oz. (14 g) HBC 438 pellets, 16.6% a.a. (dry hop)0.75 oz. (21 g) Mosaic pellets, 11.7% a.a. (dry hop)

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Instructions

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Single infusion mash at 150° F (66° C). Primary fermentation at 72° F (21° C) for 5 days. Secondary fermentation at 67° F (19° C) for 5 to 7 days. Add 0.5 oz. (14 g) HBC 438 pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days. Add 0.75 oz. (21 g) Mosaic pellets in a muslin bag when gravity hits 1.014. Let sit for 4 days. Bottle after 16 days of fermentation. Prime with table sugar, targeting 2.6 volumes (5.2 g/L) of CO2. Bottle condition at room temperature.

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