Derived from Saison Exp, number 2.

Franco-Belges pils malt used.  

0.0675 pounds = 1 ounce

Filtered water used this time to remove chlorine.

Preboil gravity: 12.3B (1.048)
Initial gravity: 15B (1.062)
Chilled to 64F, Initial room temperature 58F.
Pitched at 1p on 3-11-13.

3-12-13:
2" krausen at 4p, indicated 66F, room at 60F.  Krausen increased to 3" and the indicated temperature 68F at 10p hours.  Carboy relocated to bring the temperature down.

3-13-13:
Just starting to blow out at 6a - new tube affixed. Temperature at 66F.  By 10p the krausen had receded enough to go back to a normal airlock.  Temperature at that time was indicated at 64F.  A gravity check was inconclusive, but seemed to be ~11B (1.033).

3-14-13:
Temperature now at 60F (6a).  Vents opened to warm the room (currently 58F).  Temperature up to 60F by 10p.  Krausen receding, but that may be due to the lowered temperature.

3-16-13:
Indicated temperature of 66F, room at 63F (noon).  Evidence of small blowout.  Replaced airlock.  Gravity at 9B (1.020).

3-18-13:
Indicated temp 66F, room at 62F (10p). Gravity measurement reports 8B (1.013), still fermenting.

3-20-13:
Indicated temp 66F, room 63F (10p).  Gravity measurement reports 7.5B (1.010).  Hot pad might be used on 3-22 to ensure completion.

3-21-13:
Heating pad on '2' - temperature climbed to 70F.

3-22-13:
Temperature at 74F indicated and the gravity is down to 7.2B (1.009).

3-23-13:
Pad off, temperature falling.  Gravity stable at 1.009.

3-28-13:
Transfer to secondary.

4-25-13:
Added ~1 ounce of Hallertau leaf.

6-11-13: After far too long, it's bottled.  15x750ml and 12x12oz.

Condition all water with 1g/gallon gypsum to increase sulfate and decrease pH.

Mash in with 2.75 gallons of water at 160F to hit a mash of 145F.  Rest 90 minutes, then decoct 3qt twice of liquid to raise the mash to 157F.  Rest 30 min, then mash out with 6qt @boil to hit 172F.  Sparge with 2x with 2 gallons of water at 170F.

Dry hop 1 week before bottling.

Bottle 5 gallons with 5.25 ounces of sucrose.