periwinkle1239
Well-Known Member
This has probably been discussed before but from I've read Saison Dupont is 100% Dingeman Belgian Pilsen. So I harvested me some Dupont 10 days ago and now am planning on trying to replicate the wonderful brew by using the 100% of the same malt. What do folks think about this? I know that Saison's are simple. Dupont is supposedly ramped up in temperature starting at about 110 degrees, but my equipment is limited so my approach is a single infusion mash at 148 degrees for 90 minutes followed by the typical sparge at 168 degrees. I'm shooting for an OG of around 1.055 with a FG of 1.005 and am planning on a grain bill of about 11 lbs for a 5 gal batch. Comments?
Edit: I'll also plan on a 90 minute boil.
Edit: I'll also plan on a 90 minute boil.