Lemon Ginger Saison

Brewer: 1103 Brewing
Batch Size: 2.56 gal	Style: Saison (16C)
Boil Size: 3.39 gal	Style Guide: BJCP 2008
Color: 5.4 SRM	Equipment: Frank's Big Small Batch 60m boil
Bitterness: 30.1 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.6° P)	Mash Profile: 149/90 batch sparge
Est FG: 1.010 SG (2.4° P)	Fermentation: Single Stage Saison, Ale
ABV: 6.0%	Taste Rating: 29.0

Ingredients
Amount	Name	Type	#
4 lbs 0.63 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
11.41 oz	Wheat Malt, Dark (Weyermann) (7.0 SRM)	Grain	2
5.70 oz	Turbinado (10.0 SRM)	Sugar	3
0.20 oz	Sorachi Ace [13.3%] - Boil 60 min	Hops	4
0.20 oz	Sorachi Ace [13.3%] - Boil 10 min	Hops	5
0.50 oz	Ginger Root (Boil 10 min)	Misc	6
0.50 oz	Lemon Peel (Boil 10 min)	Misc	7
0.50 items	Whirlfloc Tablet (Boil 5 min)	Misc	8
0.20 oz	Sorachi Ace [13.3%] - Steep 2 min	Hops	9
1.0 pkgs	White Labs WLP585 Belgian Saison III (White Labs #Saisons)	Yeast	10

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