|Caramel Malt 20L||0.5 lb6 %||Steep|
|Light Dry Malt Extract||7.0 lb93 %||Boil|
|Amarillo United States||1.0 oz||60 min||Boil|
|Sorachi Ace Japan||1.0 oz||15 min||Boil|
|Sorachi Ace Japan||1.0 oz||28 days||Dry Hop|
|Belgian Saison Yeast 3724||Wyeast||70°F – 95°F|
|Lemon Zest||1.0 each||10.0 min||Boil|
|Rosemary (Dried)||0.0 each||10.0 min||Boil|
|Rosemary (Dried)||1.0 each||28.0 days||Secondary|
The Bries Caramel is meant to steep as a specialty grain before boiling.
The lemon zest is the entire rind from one lemon. The rosemary are about half the leaves from on one twig.
Additionally, I'm adding a twig of Rosemary and an ounce of Sorachi Ace to the secondary for some dry-hopping/herbing.
The yeast is actually Wyeast Bier de Garde (3725). Again, it was listed in the choices. (The latest version will try to utilize leftover yeast from my Guided By Voices Belgian Quad. I have dry yeast and champaign yeast as backups.)
Primary: 1-2 weeks Secondary: 4 weeks