French Saison - gmac

This may not be exactly right but my friends and I really enjoy this French Saison during the hot summer months.  

I put the brands of malt I used in brackets but I would imagine others would work fine.

Efficiency - 75%

7 lbs Pilsner Malt (Weyermann)

2.5 lbs Munich II (Weyermann)

1 lb white sugar

50g (approx 2 oz) East Kent Goldings @ 60 mins.

25g (approx 1 oz) East Kent Goldings @ 15 mins

25g (approx 1 oz) Willamette @ Flameout

1/2 tsp Irish Moss at 15 mins

1 TBSP Indian Coriander - ground @ 5 mins

4 g Fresh Ginger Root - minced @ 5 mins

15 Peppercorns - ground @ 5 mins

Zest of 1/3 to 1/2 grapefruit minced @ 5 mins

Wyeast 3711 in 2 - 4L starter

My water is quite hard so I used 1/2 distilled and 1/2 tap water with 1/4 Campden tablet added.  Also added 3 ml of Phosphoric acid to adjust pH to 5.3.  Volume will depend on your system but use enough for a 90 min boil with a target of 5 US gals.

Mashed at 150 F for 1 hour

90 min boil adding hops and spices as noted above

Fermented at room temp (approx 75F) for 2 weeks.  Did not use supplemental heating to increase fermentation temp.

OG  1.060

FG 1.002

Fined and kegged at approx 3 vol CO2.