Ginger and Fig Saison

All Grain Recipe

Submitted By: mathi015 (Shared)
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Brewer: matt
Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 13.9 SRMEquipment: My Equipment
Bitterness: 35.9 IBUsBoil Time: 60 min
Est OG: 1.069 (16.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Durham Water Water 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 tsp Chalk (Mash 60 min) Misc 3
0.50 tsp Salt (Mash 60 min) Misc 4
4 lbs 16.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 5
1 lbs 0.01 oz Caravienne Malt (22.0 SRM) Grain 6
1 lbs Vienna Malt (3.5 SRM) Grain 7
1 lbs Wheat, Torrified (1.7 SRM) Grain 8
4.00 oz Melanoiden Malt (20.0 SRM) Grain 9
3.20 oz Acid Malt (3.0 SRM) Grain 10
2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 11
1 lbs 0.01 oz Candi Sugar, Amber (75.0 SRM) Sugar 12
1.00 oz Perle [8.0%] - Boil 60 min Hops 13
1.00 oz Hallertauer [4.8%] - Boil 15 min Hops 14
3.00 oz crystalized ginger (Boil 0 min) Misc 15
1 pkgs French Saison (Wyeast Labs #3711) Yeast 16
16.00 oz figs (Primary 0 min) Misc 17