K & B Dark Winter Saison

All Grain Recipe

Submitted By: rbkdata (Shared)
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Brewer: Robert C Kessler
Batch Size: 10.50 galStyle: Saison (75 )
Boil Size: 12.71 galStyle Guide: GABF 2015
Color: 21.5 SRMEquipment: 10.5 Gallon Batch
Bitterness: 31.6 IBUsBoil Time: 90 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion at 156, Mash out 185
Est FG: 1.016 SG (4.0° P)Fermentation: WY3724
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.27 gal RO Water Water 1
2.10 g Sodium Metabisulfite (Mash 0 min) Misc 2
1.40 g Calcium Chloride (Mash 90 min) Misc 3
1.30 g Gypsum (Calcium Sulfate) (Mash 90 min) Misc 4
0.50 g Salt (Mash 90 min) Misc 5
14 lbs 13.83 oz Pilsner (Weyermann) (1.7 SRM) Grain 6
3 lbs 2.07 oz Munich I (Weyermann) (7.1 SRM) Grain 7
12.99 oz Carafa II (Weyermann) (415.0 SRM) Grain 8
12.99 oz Caramunich I (Weyermann) (51.0 SRM) Grain 9
12.51 oz Oats, Flaked (1.0 SRM) Grain 10
8.66 oz Special B (Dingemans) (147.5 SRM) Grain 11
1.50 g Sodium Metabisulfite (Sparge 0 min) Misc 12
10.00 ml Zinc Sulfate (Boil 90 min) Misc 13
0.90 g Calcium Chloride (Boil 90 min) Misc 14
0.90 g Gypsum (Calcium Sulfate) (Boil 90 min) Misc 15
0.30 g Salt (Boil 90 min) Misc 16
1.29 oz Simcoe [13.0%] - Boil 80 min Hops 17
1.00 Whirlfloc Tablet (Boil 10 min) Misc 18
8.22 oz Honey - Buckwheat [Whirlpool] (19.0 SRM) Honey 19
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 20
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 21

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