Mandy & Wesley's French Saison

Brewer: Mandy Naglich & Wesley Carmichael
Batch Size: 5.50 gal	Style: Saison (25B)
Boil Size: 8.63 gal	Style Guide: BJCP 2015
Color: 8.4 SRM	Equipment: BIAB - Standard 5 Gal/19 l Batch
Bitterness: 51.4 IBUs	Boil Time: 90 min
Est OG: 1.063 (15.4° P)	Mash Profile: Step Mash, 3 step
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 6.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11.00 gal	Distilled Water	Water	1
5.75 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
0.03 g	Salt (Mash 60 min)	Misc	3
5.03 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
2.13 g	Calcium Chloride (Mash 60 min)	Misc	5
3.31 g	Baking Soda (Mash 60 min)	Misc	6
9 lbs 15.51 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	7
1 lbs 15.90 oz	Oats, Flaked (1.0 SRM)	Grain	8
1 lbs 15.90 oz	Wheat, Flaked (1.6 SRM)	Grain	9
15.95 oz	Vienna Malt (3.5 SRM)	Grain	10
9.57 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	11
8.93 oz	Acid Malt (3.0 SRM)	Grain	12
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	13
5.00 g	Ascorbic Acid (Mash 120 min)	Misc	14
0.21 oz	Magnum [12.5%] - Boil 90 min	Hops	15
1.33 oz	Magnum [8.9%] - Boil 90 min	Hops	16
1.00 oz	Saaz [2.8%] - Steep 10 min	Hops	17
0.70 oz	Styrian Goldings [1.6%] - Steep 10 min	Hops	18
1.30 oz	Styrian Goldings [2.5%] - Steep 10 min	Hops	19
1.0 pkgs	Belgian Ardennes (Wyeast Labs #3522)	Yeast	20

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