K & B Dark Winter Saison

Brewer: Robert C Kessler
Batch Size: 10.50 gal	Style: Saison (75 )
Boil Size: 12.71 gal	Style Guide: GABF 2015
Color: 21.5 SRM	Equipment: 10.5 Gallon Batch
Bitterness: 31.6 IBUs	Boil 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 items	Whirlfloc Tablet (Boil 10 min)	Misc	18
8.22 oz	Honey - Buckwheat [Primary] (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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