ABS Customer Brett Jones provided us these notes with his recipe. Check 'em out for more info on how he goes about brewing this beer.
I have a known profile for my city water & add the following salts in the mash & boil to achieve 2:1 sulfate to chloride ratio, with approx 100ppm sulfate, 50ppm chloride & 50ppm calcium:
Gypsum (Calcium Sulfate)
Epsom Salt (MgSO4)
Pilsner 84% (8kg/17.6lb)
Ephiphany Husk-on Spelt Malt 16% (1.5kg/3.3lb)
(next batch I think I'll go to 20% spelt\7 - I love what it does for the flavor)
Mash high at 69C / 156F for 60 min
Acidify the mash to 5.2 pH and use acidified sparge water.
(my pH meter broke so I just use BeerSmith software to calc. a theoretical pH & add acid to suit).
56g / 2 oz Sterling [12.60 % alpha] for 20 min to get 25 IBUs
1 oz isn't quite enough, so with 2 oz I adjust the time based on the alpha in the software.
Add 2 Irish Moss tabs + 2 tsp yeast nutrient 5 minutes before flame-out.
2 pkg Lallemand Danstar Belle Saison Yeast
Be sure to properly hydrate the yeast before pitching.
Boil approx 150ml / 5oz water & cool to 35C / 95F & sprinkle yeast on top.
Cover with cling film & let it just sit for a while, don't stir at this point.
After about 15 min, it will have hydrated & begun activating, so give it a stir then.
I leave the thermometer in the boiling water to sanitize it & use it as my stirrer.
Let it cool to room temp slowly before pitching.
Prepare yeast at least 40 minutes before pitching.
They also say you don't need to oxygenate the wort for dry yeast, but I always do & have always been rewarded with highly attenuated beers from happy yeasties.
Start fermentation at 18C / 64F & let it rise naturally.
It usually gets up to about 24-25C (75-77F)
If brewing in the winter, put a heating pad on it to ramp it up to the higher temp.
Don't be in a hurry to end fermentation; let it sit long after activity slows.
This yeast is quite diastatic so it'll keep going & dry the beer out magnificently.
Drop the temp to below 15C / 59F for a few days before packaging.
If bottling, carbonate to at least 3-4 volumes (use high pressure bottles).
For such a low ABV, it still has tons of mouthfeel & great saison esters.