This one's going to be good. I think. Probably, as long as it doesn't explode like the Grand Cru I made a year ago.
Super Saison
5# German Pilsner malt
3# Belgian Pale
2# Belgian Munich
1# Wheat
1# Light Candi Sugar
1 oz. Styrian Golding (4.2% AA) @ 60 min
.25 oz. Crystal (5.1% AA) @ 30 min
1 oz. Saaz (3.4% AA) @ 10 min
1 oz. Saaz @ 0 Min
.5 Tsp Irish moss @ 10 min
1 Tbs crushed coriander @ 10 min
2 Tsp yeast nutrient @ 10 min
OG: 1.076
FG: 1.007
IBU: Maybe I'll figure it out later
ABV: 8.6%
This might be ready around Thansgiving, or Christmas.
(That's not my exploded beer. Mine looked similar, but there was less foam on the fermenting bucket and more on the ceiling.)
