Fill kettle with 3 gallons of water. Bring temperature to 150-160 degrees.
Place grain bag in kettle of water and maintain temp for 25 minutes.
Remove grain bag from water.
Add DME and Honey; bring kettle to boiling.
Add 0.2 oz Kent Golding hops and boil for 50 minutes.
Add 0.1 oz Kent Golding hops, 2 oz dried lemongrass, 0.5 oz coriander, and 1 tsp of kosher salt. Boil for 15 minutes.
Cool wort to below 70 degrees. Once cooled use auto-siphon to transfer wort into 3 gallon carboy or fermenting bucket.
Fill carboy with filtered water to 2 gallons.
Pitch packet of Danstar Belle Saison Yeast into carboy. Make sure yeast is evenly distributed.
Fill air-lock half way with water and place with stopper in carboy. Place in dark room for fermenting.
After one week transfer to another carboy for secondary fermentation.
2-3 weeks later dissolve 2 oz priming sugar into 1 cup boiling water.
Transfer beer into bottling bucket using auto-siphon and add priming sugar. Use auto-siphon with bottling wand to fill bottles.
Wait at least two weeks to drink.