B38: Dumaine DuPage, Two Brothers

All Grain Recipe

Submitted By: peterso8 (Shared)
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Brewer: David Peterson/Bill Hodges
Batch Size: 10.50 galStyle: Saison (16C)
Boil Size: 12.68 galStyle Guide: BJCP 2008
Color: 12.6 SRMEquipment: My Equipment 10G/Cooler
Bitterness: 27.0 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.00 gal Dimondale-Well Water 1
13 lbs 8.00 oz Vienna Malt (Briess) (3.5 SRM) Grain 2
10 lbs Munich Malt (9.0 SRM) Grain 3
1 lbs Caramunich I (Weyermann) (51.0 SRM) Grain 4
1 lbs Melanoiden Malt (20.0 SRM) Grain 5
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 6
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
0.49 oz Northern Brewer [10.6%] - Boil 60 min Hops 8
2.00 oz Mt. Hood [5.4%] - Boil 25 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.30 oz Mt. Hood [6.1%] - Boil 15 min Hops 11
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 12

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