This is a Belgian Saison recipe, fairly conservative in both flavour and alcohol content. Using Dingemanns Pilsner and Aromatic malt, with a bit of Weyermann Light Munich to provide some malt backbone and fermented with Lallemand Belle Saison – we recommend fermenting this beer at somewhere between 25-30 degrees to achieve the red apple/pepper/cloves characteristics this yeast is known for. In addition to this grain pack, you will need to add a yeast (Belle Saison or another Saision yeast)

The hop schedule for this recipe is quite traditional requiring 50gm of Tettnang and 100gm of Czech Saaz, (calculated @ current stock alpha acid) however again you can deviate from this as you wish and use whatever hop takes your fancy just adjust the hopping schedule as you wish.