Ingredients
Amount |
Name |
Type |
# |
9.62 gal |
Baton Rouge, LA |
Water |
1 |
2.06 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
1.65 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
0.50 tbsp |
Lactic Acid 88% (Mash 60 min) |
Misc |
4 |
6 lbs 12.00 oz |
Pilsen Malt (Franco-Belges) (1.7 SRM) |
Grain |
5 |
3 lbs 4.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
6 |
1 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
7 |
3.71 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
8 |
2.96 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
0.25 oz |
Hallertau Blanc [10.5%] - Boil 30 min |
Hops |
10 |
1.0 pkgs |
Amalgamation II (The Yeast Bay #WLP4641) |
Yeast |
11 |
1.0 pkgs |
Belgian Saison (Wyeast Labs #3724) |
Yeast |
12 |