Sasion Rouge v4

Brewer: Chris
Batch Size: 6.00 gal	Style: Saison (16C)
Boil Size: 7.76 gal	Style Guide: BJCP 2008
Color: 15.1 SRM	Equipment: Clonch 10gal Pot / Igloo (6.0gal)
Bitterness: 26.3 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.3° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.003 SG (0.9° P)	Fermentation: Ale, Two Stage
ABV: 7.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.61 gal	Saison (from distilled)	Water	1
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
2 lbs	Rye Malt (4.7 SRM)	Grain	3
12.00 oz	Special B Malt (180.0 SRM)	Grain	4
8.00 oz	Caramunich Malt (56.0 SRM)	Grain	5
0.29 g	Baking Soda (Mash 60 min)	Misc	6
4.20 g	Calcium Chloride (Mash 60 min)	Misc	7
3.27 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	8
3.25 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	9
0.66 g	Chalk (Mash 60 min)	Misc	10
0.62 g	Salt (Mash 60 min)	Misc	11
1.00 oz	Cascade [7.1%] - Boil 40 min	Hops	12
1.00 items	Servomyces (Boil 20 min)	Misc	13
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	14
0.75 oz	Simcoe [13.0%] - Boil 5 min	Hops	15
0.25 oz	Simcoe [13.0%] - Boil 0 min	Hops	16
2 lbs	Honey [Primary] (1.0 SRM)	Sugar	17
1.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	18

BeerSmith™ Recipes and Web Editor