Winner of the Quad State Beer Festival Competition 2016 (Belgian - Saisson - Wheat category)

Dough-in Grains to achieve 122 protein rest

Decoction #1
Remove 10 qts of mash (mostly grain with little mash water) and heat in second kettle. Stop heat and hold decoction for 10 minutes at 151 for starch conversion. After 10 minutes, bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 148

Decoction #2
Remove 7 qts of mash (mostly grain with little mash water) and heat in second kettle. Bring to boil and constantly stir for 5 minutes. Add back boiled decoction to mash tun until mash temp reaches 156

Note: If any decoction remains from the boil, add it back throughout the 40 min rest to maintain mash tun temperature or when the boiled decoction cools to 156

Fermentation Note: Pitch 100 billion cells of WLP 300 onto chilled wort for initial fermentation (DO NOT MAKE A STARTER - UNDER-PITCHING IS KEY!) Ferment at 60 for 72 hrs.

After 72 hrs, raise temperature to 68 until airlock activity becomes minimal.

After airlock activity becomes minimal, reduce temperature to 60 for the remaining primary fermentation. No secondary fermentation is required, Rack to keg or bottle condition.