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Notes

V3.0 - Using 2 different yeasts (wlp300 & m31) v4.0 - Try to return to 2015 Saison de Noel recipe & partial mash. add Candi Syrup at beggining of boil instead. Remove all Belgian Pilsner. Added 6.6 lbs of Light LME & 1 lbs of Pilsen DME. Removed 1lbs of oats. Increased Abbey Malt to 4 Lbs. Replaced all hops for 1oz Magnum @60 mins. Will only use 1 package of m31 yeast. Will not boil any wort down to syrup. ***Return to v3 BOILING DOWN INTO SYRUP - add extra ¾ gallon of water in recipe for boiling down into syrup - take about ¾ gallon (2.8 liters) of the first runnings from the mash into a separate pot (I prefer a big 3.5 gallon pot) and boil it down until it starts to burn and bubble foam up - it will look like syrup and you will have less than a pint (0.5 liter) - going too far is when it bubbles up so much that it starts to come out of your pot because it’s just so thick - if you can shake the pot around and it still moves without leaving a sludge behind, then it’s not thick enough - once you reduce it down big time (from 96 ounces > 12 ounces OR from 2.8 liters > 0.35 liters), transfer it to the main kettle and put some wort back in to deglaze the container to get all the syrup out FERMENTATION - need to get fermentation up to 78 F minimum to get the high attenuation that defines this style - a finishing gravity of 1.012 is to style - a finishing gravity of 1.016 wouldn’t be too sweet, but 1.020 is too much