74% Dingemans Belgian Pils
17% Vienna malt
mash in at 125 F, rest 30 minutes
recirculate to raise temp to 148 F, rest 60 minutes
recirculate to raise temp to 168 F, rest 20 minutes
sparge with 170 F water to collect 7 gal. in boil kettle
0.30 oz. of Citra whole leaf hops, AA 13.5% used as first wort hopping and boiled the entire time
1 oz. of Citra whole leaf hops last 15 minutes of boil
0.75 oz. of Citra whole leaf hops at knock-out
4 oz. corn sugar added to boil
Approx. 1 liter of fresh-squeezed backyard navel orange juice (14 Brix) added to primary fermenter only after 2 weeks of fermentation. The OJ was pasteurized at 170 F for 20 minutes before adding to fermenter.
"Dry-zested" the beer in secondary for 10 days, using the zest from one lemon, one lime and one grapefruit.
Wyeast 3711 French Saison, two-liter starter
Fermented cool (62 F) ambient for first 3 days, then moved the fermenter indoors and placed on a heat mat for remaining duration