Belgian Saison - Saaz - Motueka

Fermentation:

Oxygenate well
Start at 20C and increase towards 30C.
1st day 20C
2nd day 22C -> Fermentation starts
3rd day until finish upto 30C -> Prevent stalling


https://beerandbrewing.com/amp/the-classic-saison-recipe/

https://byo.com/article/saving-saison/

Water used has a very high HCO3:

Mash pH: (80% lactic acid)

• pH at start before cereal 6.9
  
  
• At 10 min protein rest pH 6.2 (add 5ml lactic acid)
  
• At 5 min sacharification pH 5.85 (add 5ml lactic acid)
  
• At 30 min sacharification pH 5.71 (add 10ml lactic acid)
  
• At 40 min sacharification pH 5.36 (add 3ml lactic acid)
  
  Added 20ml of lactic acid to the sparge water. Equivalent to what I added to the mash.
  
  Final pH 5.25
  
  Bottle priming:
  
  Target 3.5 to 4 vols using dextrose and batch priming
  at 10C 200g of dextrose disolve in 100ml.
  
  340g of dextrose in 400ml of water solution should be more than enough water, boil, and let it cool down before prime batch.