Recipe Name: Lancelot
URL: https://www.mibrewsupply.com/recipe/lancelot
Type: Extract
Style: Saison (pale) (standard)

Notes: A clone of John Palmers' Battre L'oie Saison with some adjustments.

Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of the boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved.

Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).

Pitch yeast when the temperature reaches 62° F (17° C).

Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).

Rack to secondary fermenter and age for 10–14 days at 68° F (20° C).

Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Batch Size: 5.50 Gallons
Boil Length: 60 Minutes
OG: 1.043
FG: 1.008
ABV: 4.6%
IBU: 31
SRM: 3

Fermentables
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3.00lb Wheat Dry Malt Extract (US) - Steep
3.00lb Wheat Dry Malt Extract (US) - Boil

Hops
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1.00oz Challenger  - Boil - 60 Minute(s) (24.57 IBU)
1.00oz Centennial - Whirlpool - 15 Minute(s) (6.53 IBU)

Yeast
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White Labs WLP566 Saison II Ale Liquid Yeast

Other
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Fermentation Schedule
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62F for 8 Day(s)
68F for 12 Day(s)