I've made some great Saisons in the last year or so and decided to get back into making more. I split the wort made into two, with the first half making Cockermouth Kolsch. The second half made this beer.
Mash no.1: 1 hour 30 mins at 65°C falling to 63°C for the final 30 mins
4Kg extra pale Maris Otter malt