Battre L’oie Saison (All-Grain)

Step 1

Mash grains at 153° F (67° C) for 60 minutes.

Step 2

Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L).

Step 3

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.

Step 4

Chill wort to 62° F (17° C) and pitch yeast.

Step 5

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

Step 6

Rack to secondary fermenter and age for 10–14 days at 65° F (18° C).

Step 7

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