23.2 Tank 7

Brewer: OC
Batch Size: 5.50 gal	Style: Saison (25B)
Boil Size: 8.26 gal	Style Guide: BJCP 2015
Color: 3.8 SRM	Equipment: OC_All Grain - Standard 5.5 Gal/19l Batch - Cooler
Bitterness: 39.0 IBUs	Boil Time: 75 min
Est OG: 1.069 (16.9° P)	Mash Profile: Double Infusion, Medium Body
Est FG: 1.001 SG (0.3° P)	Fermentation: Ale, Two Stage
ABV: 9.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.57 gal	Distilled Water	Water	1
4.00 g	Lactic Acid (Mash 60 min)	Misc	2
3.98 g	Chalk (Mash 60 min)	Misc	3
3.80 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
2.55 g	Salt (Mash 60 min)	Misc	5
1.22 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
0.42 g	Calcium Chloride (Mash 60 min)	Misc	7
9 lbs 4.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	8
2 lbs 8.00 oz	White Wheat Malt (2.4 SRM)	Grain	9
0.10 oz	Magnum [16.1%] - First Wort	Hops	10
0.55 oz	Simcoe [12.9%] - Boil 60 min	Hops	11
0.96 g	Chalk (Boil 60 min)	Misc	12
0.92 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	13
0.61 g	Salt (Boil 60 min)	Misc	14
0.29 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	15
0.10 g	Calcium Chloride (Boil 60 min)	Misc	16
2.75 oz	Amarillo [7.2%] - Boil 5 min	Hops	17
1 lbs 8.00 oz	Invert Sugar [Boil for 5 min] [Boil] (0.0 SRM)	Sugar	18
1.0 pkgs	Safebrew Abbey Ale (DCL/Fermentis #BE-256)	Yeast	19
0.50 oz	Amarillo [7.2%] - Dry Hop 0 days	Hops	20

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