Rockit Cup Saison

O.G.: 1.048
F.G.: 1.007
ABV: 5.3%
IBU: 22 (Tinseth)
SRM 4.3
5.5 gallon batch

Bohemian Pilsner Malt 70%
Flaked Oats 10% (roast oats for 20 minutes @ 250F then cool)
Wheat 7.5%
Light Munich Malt 7.5%
Table sugar 5%. (added with 15 minutes left in boil)

Mash Schedule:
Sacc rest @ 148 F for 60 min or until full conversion
Sparge @ 169 F

Hops:
Tettnanger @ 60 mins 1 oz
Tettnanger @ 0 mins 1 oz

Extras:
Remember to add the sugar @ 15
Roast the oats the day before and let them sit overnight in a brown paper bag to keep from messing up your mash temps!
Rice hulls are not a bad idea…

Yeast:
Wyeast 3711 French Saison (there is no WLP equivalent)

Fermentation & Conditioning:
Pitch yeast at 65F and let it rise naturally without going over 80F; carbonate to 2.5 volumes CO2.