Saison du Summer

8.50 lb Belgian Pilsner
3 lbs Rye Malt
4 oz rice hulls to prevent stuck sparge

Mash in 5.25 gallons 160 degree water, target 152
Actual 150.9

batch sparge 3.50 gallons 180 degree water

Boil 80 min (pilsner malt), collected 7 gallons, target was 7.25, so reduced boil time by 10 minutes

Additions:
1.90 oz styrian golding 3.4% 60 minutes
1/2 teaspoon yeast nutrient 10 minutes
12 oz dark candi sugar 5 minutes

Wyeast #3711, French Saison 2 packets

OG Target 1.060
Actual OG 1.061
Target Final Gravity 1.006
Ferment at basement ambient for 4-5 weeks

Pretty simple recipe, looking for a nice blend of spiciness from the Rye with peppery, floral and citrus from the hops/yeast in a very drinkable farmhouse ale.