1. Heat Strike Water to achieve a Mash Temp of 69°C (~6°C above strike).
2. Add minerals to Strike or Foundation water.
3. Begin mashing in. Measure the mash pH (once all the grain is added) to achieve 5.2-5.5 (adjust with 1 mL additions of 88% lactic acid, if required).
4. Mash at 69°C for 60 mins. Confirm no residual starches remain.
5. Batch sparge with 78°C water until kettle volume is achieved (or stop runoff when the last runnings drop below 1.010 and pH rises above 5.75).
6. Boil for 90 minutes adding hops and kettle finings at indicated times.
7. At End Of Boil, whirlpool while chilling (immersion style) or for 10 mins, stand 15 mins or until chilled to pitching temperature.
8. Transfer to fermenter at 22°C, oxygenating wort (inline or via aeration in fermenter).
9. Rehydrate and pitch yeast as per manufacturer's recommendations. Ferment at 22°C for the first 48 hours. Then raise 1 degree per day up to a final temperature of 25°C
10. When within 1-2 points of predicted FG, cap the fermentation (spunding valves are great for this) and wait until gravity is stable for 48 hours before deciding to place on cooling

Fining/ Filtering (Style Tip - Saisons are traditionally unfined and filtered)

1. 48-72hrs after FG is reached (i.e. Taste No Diacetyl), crash cool to 0-1°C wait for the yeast to flocculate. Do not allow the beer to chill so long that it clears completely.
2. Keg or bottle condition - your choice? Aim for 2.7-2.8 volumes of CO2