Gingerbread Cookie Saison

Brewer: John Black
Batch Size: 6.50 gal	Style: Saison (25B)
Boil Size: 10.35 gal	Style Guide: BJCP 2015
Color: 9.7 SRM	Equipment: John's 7 Gal All Grain Igloo
Bitterness: 22.3 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.5° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.010 SG (2.6° P)	Fermentation: Ale, Single Stage
ABV: 7.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	1
1 lbs 4.00 oz	Biscuit Malt (23.0 SRM)	Grain	2
10.40 oz	Caravienne Malt (22.0 SRM)	Grain	3
10.40 oz	Wheat, Flaked (1.6 SRM)	Grain	4
6.00 ml	Lactic Acid (Mash 60 min)	Misc	5
1.90 g	Baking Soda (Mash 60 min)	Misc	6
1.14 g	Calcium Chloride (Mash 60 min)	Misc	7
1.07 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	8
0.80 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	9
5.13 g	Baking Soda (Sparge 60 min)	Misc	10
3.08 g	Calcium Chloride (Sparge 60 min)	Misc	11
2.90 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
2.17 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
10.40 oz	Brown Sugar, Light [Boil] (8.0 SRM)	Sugar	14
10.40 oz	Molasses [Boil] (80.0 SRM)	Sugar	15
3.00 oz	Hallertauer Mittelfrueh [4.0%] - Boil 40 min	Hops	16
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	17
0.50 tbsp	Ginger, Crystallized (Boil 0 min)	Misc	18
0.50 tbsp	Cinnamon Powder (Boil 0 min)	Misc	19
0.25 tsp	Nutmeg (Boil 0 min)	Misc	20
1.0 pkgs	Belgian Style Saison Ale Yeast Blend (White Labs #WLP568)	Yeast	21
1.00 oz	Vanilla Extract (Secondary 0 days)	Misc	22

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