House Saison (JKS)

Brewer: Jason
Batch Size: 5.50 gal	Style: Saison (16C)
Boil Size: 6.64 gal	Style Guide: BJCP 2008
Color: 4.8 SRM	Equipment: All-Grain - IPA
Bitterness: 35.4 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.0° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.004 SG (1.1° P)	Fermentation: Ale, Two Stage
ABV: 6.4%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
8.50 gal	Clackamas Water	Water	1
3.61 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
3.33 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
2.74 g	Calcium Chloride (Mash 60 min)	Misc	4
1.25 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	5
8.00 oz	Rice Hulls (Briess) (0.0 SRM)	Adjunct	6
7 lbs	Pelton (Mecca Grade) (1.5 SRM)	Grain	7
4 lbs	Wickiup (Mecca Grade) (6.0 SRM)	Grain	8
0.30 oz	Columbus/Tomahawk/Zeus (CTZ) [17.5%] - First Wort	Hops	9
1 lbs	Cane (Beet) Sugar [Boil for 15 min] [Boil] (0.0 SRM)	Sugar	10
0.50 items	Whirlfloc Tablet (Boil 5 min)	Misc	11
0.50 tsp	Yeast Nutrient (Boil 5 min)	Misc	12
3.00 oz	Amarillo [9.2%] - Steep 20 min	Hops	13
1.0 pkgs	Rustic (Imperial Yeast #B56)	Yeast	14
1.00 items	Clarity Ferm (White Labs) (Primary 7 days)	Misc	15
2.00 oz	Sabro [16.0%] - Dry Hop 3 days	Hops	16

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