25B Saison (barrel-aged, mixed fermentation)
| Calcium Chloride (CaCl₂·2H₂O) | 7 g |
| Gypsum (CaSO₄·2H₂O) | 5 g |
| Epsom Salt (MgSO₄·7H₂O) | 2 g |
| Lactic Acid (80%) | Mash to pH 5.3; sparge to ~5.5–6.0. No wort pre-acidification — the strains and barrel culture drop pH themselves. |
| Gladfield Pilsner Malt | 9.6 kg | 73.9% |
| Gladfield Vienna Malt | 2.38 kg | 18.3% |
| Gladfield Wheat Malt | 0.64 kg | 4.9% |
| Gladfield Munich Malt | 0.38 kg | 2.9% |