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All Grain Recipe

Submitted By: urbanales (Shared)
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Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 12.52 galStyle Guide: BJCP 2008
Color: 5.4 SRMEquipment: UABC 10 gal SS
Bitterness: 26.1 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.005 SG (1.3° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.10 gal 913 Water (Saison) Water 1
8.84 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.12 g Calcium Chloride (Mash 60 min) Misc 3
3.21 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 5
0.19 g Chalk (Mash 60 min) Misc 6
18 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 7
2 lbs Rye Malt (Briess) (3.7 SRM) Grain 8
1 lbs Munich Malt - 10L (10.0 SRM) Grain 9
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 10
1 lbs Honey (1.0 SRM) Sugar 11
0.75 oz Nugget [13.0%] - Boil 60 min Hops 12
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 30 min Hops 13
2.00 items Whirlfloc Tablet (Boil 15 min) Misc 14
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 15
4.00 g Seeds of Paradise (Boil 5 min) Misc 16
2.00 oz East Kent Goldings (EKG) [5.0%] - Steep 10 min Hops 17
1.00 tbsp Peppercorn (Boil 0 min) Misc 18
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 19
1.00 oz Cryo - Mosaic [22.0%] - Dry Hop 3 days Hops 20

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