# Saison Puer

Brewed as the third beer of a parti-gyle comprised of:

1. English Pale Ale (2019-01-01 version)
2. Rhus Typhina
3. Saison Puer

## Ingredients

### Fermentables

| Name                       | Amount      |
|--------------------------- |------------ |
| Maris Otter Malt (parti)   | 3.6 kg      |
| Caramalt 40L Malt (parti)  | 430 g       |
| Briess' Rye Malt (parti)   | 1.0 kg      |

### Hops

| Name            | Amount  | Alpha   | Form      | Use           |
|---------------- |-------- | ------- | --------- | ------------- |
| Chinook         | 25 g    | ?       | Leaf      | Boil, 30 mins |
| Chinook         | 10 g    | ?       | Leaf      | Boil, 15 mins |
| Chinook         | 50 g    | ?       | Pellet    | Dry Hop       |

### Yeast

| Name                                           | Code    |
| ---------------------------------------------- | ------- |
| White Labs Belgian Style Saison Ale Yeast      | WLP568  |

### Other

| Name                                      | Amount  | Use                  |
| ----------------------------------------- | ------- | -------------------- |
| Puer Tea (brewed 3 times before)          | 30 g    | 2nd fermentation     |

## Brewing Steps

### Mash

* Amount: 15L
* Time: 60 mins
* Strike Temperature: 72°C
* Target Temperature: 67°C

### Boil

* Amount: 13L
* Time: 60 mins

## Notes

**OG**: 1.012
**FG**: 1.006

Interesting, but I would brew the Puer 2 times less next time to get a stronger
flavor.