Spitfire Saison

I brewed what will hopefully be a biscuity, malty and slightly hoppy saison today. To keep things simple I just did an extract brew with no mashing, just some steeping of speciality grains. The recipe was

3kg pale malt extract
1/2 kg maltodextrin
700g light crystal malt
20g Fuggles hops
38g Hallertau hops
14g Goldings hops
(yes, the hop was based mainly on what was in the fridge)
Saison yeast from a previous brew

Steep the crystal in water at 70 degrees C for 30 minutes (put the malt in a hop bag or a straining bag and use an esky to keep the water temperature constant)
Boil up some filtered water in a stockpot and add the malt extract & maltodextrin
Bring back to the boil and add the crystal-steeped water from the esky
Bring back to the boil and add the Fuggles and 20g of the Hallertau (watch it doesn't boil over)
After 40 minutes add the remaining 8g of Hallertau
After another 15 minutes add the Goldings
After 5 minutes take off the heat and cool (easiest to do it in the sink, just surround it with cold water and keep replacing the water as it warms up)
Once it's cool strain out the hops and pour the wort into a sterile fermentor.

At this point it's just like a kit beer. Top it up with water, add yeast and leave for a couple of weeks. Then rack off into secondaries and leave for a week or so. Finally prime bottles with sugar and syphon the beer into the bottles. After another couple of weeks, enjoy. Carefully, as I probably overdid the fermentables - the beer will be around 6.5% alcohol by volume.......

I know at this point I normally post a picture of me looking hot &sweaty over a steaming pot and holding a homebrew. So to mix it up a bit.

That's a fine Yarra Valley Pinot Noir. And no I'm not constipated, that's my 'posh' look.