Dry Hopped Saison

7lbs Pale Malt
3lbs Wheat Malt
1lb Clear Candi Syrup
3oz East Kent Goldings Hops
Zest of one Lemon
Wyeast 3711 French Saison

OG 1.062
FG 1.004

Mash at 150f and sparge at 175f.

Boil collected wort for 90 minutes with the following additions: 1oz EKG @ :60, 1oz EKG @ :20 and the zest of one lemon @ :20.

Cool wort, pitch yeast and ferment warm (Up to 26c(80f)) for 1 week.

Rack to secondary and allow to settle for 1 week.

Bottle carbonate with 1/2cup sucrose. This yeast carbonates quickly.

Here are some photos:

Smashed Cascade IPA

10lbs Pale Malt
5 oz Cascade Hops
Pacman Yeast

OG 1.048
FG 1.010

This was a simple one. Just pale malt and 3.5oz of cascade divided at :60 :30 and :10. Then the remaining 1.5oz of cascade was dry-hopped in the secondary. Here are some photos: