Belgian French Saison

Brewer: Ruark
Batch Size: 15.00 gal	Style: Saison (16C)
Boil Size: 19.93 gal	Style Guide: BJCP 2008
Color: 7.4 SRM	Equipment: 15 gallon Brewery
Bitterness: 28.4 IBUs	Boil Time: 90 min
Est OG: 1.053 (13.0° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
17 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
5 lbs	Munich Malt - 20L (20.0 SRM)	Grain	3
5 lbs	Vienna Malt (3.5 SRM)	Grain	4
3 lbs	Carafoam (2.0 SRM)	Grain	5
2.00 oz	Amarillo Gold [8.5%] - Boil 90 min	Hops	6
3.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
1.00 tsp	Irish Moss (Boil 10 min)	Misc	8
2.00 oz	Amarillo Gold [8.5%] - Boil 10 min	Hops	9
2.00 oz	Amarillo Gold [8.5%] - Boil 0 min	Hops	10
3.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	11
3.00 tsp	Amylase Enzyme (Primary 3 days)	Misc	12
3.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	13
2.00 oz	Amarillo Gold [8.5%] - Dry Hop 5 days	Hops	14
2.00 oz	Citra [12.0%] - Dry Hop 5 days	Hops	15

BeerSmith™ Recipes and Web Editor