Saison black currant kasper

Brewer: Kasper Andersen
Batch Size: 6.00 gal	Style: Saison (16C)
Boil Size: 6.74 gal	Style Guide: BJCP 2008
Color: 5.8 SRM	Equipment: kasper
Bitterness: 31.7 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.8° P)	Mash Profile: Decoction Mash, Single
Est FG: 1.007 SG (1.9° P)	Fermentation: Ale, Two Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 14.57 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	1
1 lbs 9.17 oz	Wheat Malt, Ger (2.0 SRM)	Grain	2
1 lbs 5.39 oz	Vienna Malt (3.5 SRM)	Grain	3
14.26 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	4
0.60 oz	Hallertau Magnum [14.0%] - Boil 60 min	Hops	5
0.88 oz	Strisslespalt [1.5%] - Boil 30 min	Hops	6
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	7
0.71 oz	Strisslespalt [1.5%] - Boil 15 min	Hops	8
0.71 oz	Strisslespalt [1.5%] - Boil 5 min	Hops	9
0.71 oz	Strisslespalt [1.5%] - Boil 0 min	Hops	10
1.0 pkgs	Brettanomyces Bruxellensis Trois (White Labs #WLP644)	Yeast	11
1.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	12
1.20 tsp	Yeast Nutrient (Primary 3 days)	Misc	13
1.06 oz	Strisslespalt [1.5%] - Dry Hop 7 days	Hops	14
0.60 tsp	Gelatin (Secondary 5 hours)	Misc	15

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