Bought the Farm - Saison

Water Volume (distilled):
~8-9 gallons initial strike water. Mash-in temp 153f (strike water 158-160f). Adjust based on kettle size and desired pre-boil volume. Mash-out for 10 minutes at 170f.
Target is to collect ~7.5 gallons (~28.5 L) wort into your conical fermenter after mashing and sparging with 170f water using the appropriate amount of water to regain wort volume to boil-off back to 7.5 final gallons. Pitch yeast at ~72°F (22°C).
Primary fermentation: 2 weeks at 72°F (22°C). For higher attenuation, allow temperature to free-rise for Saison character. If bottling, allow 2–3 weeks for carbonation at room temperature.
Chill 24 hours before serving. Notes:
Adjust water calculations for your system’s grain absorption and boil-off.
Maintain temperature strictly, as farmhouse yeast is temperature-sensitive and contributes significantly to flavor.
Optional ingredients (e.g., flaked oats, citrus peel) can be scaled proportionally for characteristic mouthfeel or aroma. Epsom added as needed.