This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride to the mash. Mash the malts at 145 ?F (63 ?C) for 50 minutes, heat to 154 ?F (68 ?C) and hold for 25 minutes, then heat to 163 ?F (73 ?C) and hold for 15 minutes. Start recirculating wort. Raise the temperature to 168 ?F (76 ?C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Add first wort hops and invert sugar when sparging is ...
Attempt at Norwegian Harvest Ale. Saison is the nearest Profile to Norwegian Harvest Ale as both use available seasonal malts. IBU is quite low, and flavour comes from the Malts and Yeast. Malts are Crisp Wheat Malt, Crisp Extra Pale Malt , Crisp Amber Malt, Crisp Light Crystal Malt. and Crisp Torrified Barley Malt. Archer hops are from Charles Faram Malvern West Worcestershire UK. Used Fermentis Abbey Yeast, and may try Kveik Yeast next.