Saison d'être

Brewer: Matt Steel
Batch Size: 5.75 gal	Style: Saison (25B)
Boil Size: 6.89 gal	Style Guide: BJCP 2015
Color: 3.5 SRM	Equipment: Matt's BIAB
Bitterness: 40.4 IBUs	Boil Time: 90 min
Est OG: 1.055 (13.5° P)	Mash Profile: Matt's Hochkutz
Est FG: 1.002 SG (0.6° P)	Fermentation: Ale, Single Stage
ABV: 6.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.80 ml	Lactic Acid (Mash 60 min)	Misc	1
4.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
2.80 g	Calcium Chloride (Mash 60 min)	Misc	3
8 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	4
2 lbs	Wheat, Flaked (1.6 SRM)	Grain	5
8.00 oz	Vienna Malt (Gambrinus) (6.0 SRM)	Grain	6
13.60 oz	Corn Sugar (Dextrose) [Boil] (0.0 SRM)	Sugar	7
0.50 oz	Triple Pearl [9.1%] - Boil 60 min	Hops	8
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	9
1.00 oz	Saaz [3.4%] - Boil 15 min	Hops	10
1.00 oz	Triple Pearl [9.1%] - Boil 15 min	Hops	11
1.00 g	Yeast Nutrient (Boil 15 min)	Misc	12
1.00 oz	Saaz [3.4%] - Steep 5 min	Hops	13
1.00 oz	Triple Pearl [9.1%] - Steep 5 min	Hops	14
1.0 pkgs	Napoleon (Imperial Yeast #B64)	Yeast	15

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