Anna Moe’s Table Saison took first place in the European Category, going on to clinch the runner-up position in Best in Show.
Table Saison – Thørst
4.2%
OG 1.035
FG 1.003
IBU 11
Fermentables
70% Dingemans Pilsner
20% Crisp Pale Rye
10% Dingemans Biscuit
Hops
11 IBU of East Kent Goldings @60min
13g Savinjski Golding @0min
Yeast
Imperial B64 “Napoleon”
Water Profile
Ca 32ppm, Mg 12ppm, Cl 90ppm, SO4 74ppm, Na 64ppm
Method
Step Mash; 43 degrees for 15′, 55 degrees for 15′, then ramp slowly from 60 to 72 degrees over the course of an hour.
Boil time 90′
Fermented at 18 degrees C
Carbonated to 2.8vol