25B Saison

January Saison – 25B

2026-01-01 · 23.5 L batch

OG1.050

FG1.003

ABV6.0%

Water prep

Mash pH 5.3 Sparge pH 5.6

Calcium Sulfate	6 g
Calcium Chloride	2 g

Weyermann Barke Pilsner Malt	4.2 kg	79.1%
Weyermann Wheat Malt	0.3 kg	5.7%
Gladfield Rye Malt	0.3 kg	5.7%
Weyermann Vienna Malt	0.2 kg	3.8%
Dextrose	0.3 kg	5.7%

Strike17 L

Rest 63.5 °C / 75 min

Mash out 75 °C / 10 min

Sparge 15 L at 76 °C

Pre-boil target29 L

60 min Czech Saaz 33 g

15 min Styrian Goldings 20 g

10 min Whirlfloc 1 tablet · Yeast Nutrient 4 g

5 min Styrian Goldings 10 g

Post-boil target24.5 L

Mangrove Jack's M29 French Saison1 packet

Temperature20 °C

Target volume23.5 L

Pitch temp20 °C