Ginger and Fig Saison - Recipe

Ginger and Fig Saison (1 ratings)

Brewer: matt
Batch Size: 5.00 gal	Style: Saison (16C)
Boil Size: 5.70 gal	Style Guide: BJCP 2008
Color: 13.9 SRM	Equipment: My Equipment
Bitterness: 35.9 IBUs	Boil 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
1.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	16
16.00 oz	figs (Primary 0 min)	Misc	17