Medusa Farmhouse Ale

Brewer: Chris Dibble
Batch Size: 5.00 gal	Style: Saison (25B)
Boil Size: 7.35 gal	Style Guide: BJCP 2015
Color: 4.2 SRM	Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 27.3 IBUs	Boil Time: 70 min
Est OG: 1.065 (15.9° P)	Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 7.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.74 gal	Clay County Water z	Water	1
1.55 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.18 g	Baking Soda (Mash 60 min)	Misc	3
0.96 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
0.20 g	Salt (Mash 60 min)	Misc	5
0.20 g	Chalk (Mash 60 min)	Misc	6
0.09 g	Calcium Chloride (Mash 60 min)	Misc	7
10 lbs	Pilsen (Dingemans) (1.6 SRM)	Grain	8
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	9
8.00 oz	Munich I (Weyermann) (7.1 SRM)	Grain	10
1 lbs	Vienna Malt (3.5 SRM)	Grain	11
2.21 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
1.69 g	Baking Soda (Sparge 60 min)	Misc	13
1.38 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
0.29 g	Salt (Sparge 60 min)	Misc	15
0.28 g	Chalk (Sparge 60 min)	Misc	16
0.13 g	Calcium Chloride (Sparge 60 min)	Misc	17
0.50 oz	Medusa 2018 [4.8%] - Boil 60 min	Hops	18
0.75 oz	Medusa 2018 [4.8%] - Boil 30 min	Hops	19
0.75 oz	Medusa 2018 [4.8%] - Boil 15 min	Hops	20
1.00 oz	Lemon Peel (Boil 5 min)	Misc	21
1.00 oz	Medusa 2018 [4.8%] - Steep 10 min	Hops	22
1.0 pkgs	Belgian Saison I Ale (White Labs #WLP565)	Yeast	23
1.0 pkgs	Belle Saison (Lallemand/Danstar #-)	Yeast	24
8.00 oz	Corn Sugar (Dextrose) [Secondary] (0.0 SRM)	Sugar	25
3.00 oz	Medusa 2018 [4.8%] - Dry Hop 3 days	Hops	26

Zest from 1 large lemon Ferment at 80F then cool to 60F for dry hop.

BeerSmith™ Recipes and Web Editor