Saison du IBeX

Brewer: David Morgan
Batch Size: 7.00 gal	Style: Saison (16C)
Boil Size: 8.80 gal	Style Guide: BJCP 2008
Color: 4.3 SRM	Equipment: IBeX 10gal Kettle/10gal Thermobarrel
Bitterness: 20.3 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.8° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 gal	City of Cerritos	Water	1
9 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2
1 lbs	Vienna Malt (3.5 SRM)	Grain	3
1 lbs	Acid Malt (3.0 SRM)	Grain	4
1 lbs	Carapils 6-Row (Briess) (1.3 SRM)	Grain	5
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	6
1 lbs	Munich Malt (9.0 SRM)	Grain	7
1 lbs	Candi Sugar, Clear (0.5 SRM)	Sugar	8
1.00 oz	Styrian Goldings [5.4%] - Boil 60 min	Hops	9
1.00 ml	Fermcap-S (Boil 60 min)	Misc	10
0.50 oz	Styrian Goldings [5.4%] - Boil 45 min	Hops	11
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
1.00 oz	Sorachi Ace [13.0%] - Steep 0 min	Hops	13
1.0 pkgs	Belgian Saison (Wyeast Labs #3724)	Yeast	14
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	15
0.50 tsp	Gelatin (Secondary 5 hours)	Misc	16

Sub 3725 or 3726

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