Saison du IBeX v2

Brewer: David Morgan
Batch Size: 7.00 gal	Style: Saison (16C)
Boil Size: 8.80 gal	Style Guide: BJCP 2008
Color: 4.7 SRM	Equipment: IBeX 10gal Kettle/10gal Thermobarrel
Bitterness: 28.9 IBUs	Boil Time: 60 min
Est OG: 1.061 (14.9° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 gal	City of Cerritos 2018	Water	1
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	2
9 lbs	Pilsner (2 Row) Bel (2.0 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	Munich Malt (9.0 SRM)	Grain	6
1 lbs	Vienna Malt (3.5 SRM)	Grain	7
1.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	8
1.25 oz	East Kent Goldings (EKG) [5.3%] - Boil 60 min	Hops	9
1.00 ml	Fermcap-S (Boil 60 min)	Misc	10
0.50 oz	Citra [13.2%] - Boil 15 min	Hops	11
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	12
1.00 oz	Equinox (HBC 366) [13.6%] - Steep 0 min	Hops	13
1 lbs	Honey - Orange Blossom [Primary] (5.0 SRM)	Honey	14
1.0 pkgs	Belgian Saison (Wyeast Labs #3724)	Yeast	15
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	16
0.50 tsp	Gelatin (Secondary 5 hours)	Misc	17

Sub 3725 or 3726 added 2oz of craked pink peppercorns in boil last 5 min.

BeerSmith™ Recipe Cloud