Recipe from the folks at Micro Homebrew in Kenmore WA...sounded interesting and tasty, plus I never used MAndarina hops so I figured this was a great change
Fermentables
54% - Pale Ale - BE
7
38
3
Mash
23% - White Wheat - US
3
40
2
Mash
8% - Spelt Malt - DE
1
37
2
Mash
8% - Munich - UK
1
37
9
Mash
8% - Belgian Clear Candi Sugar - BE
1
36
1
Late
Hops
Centennial
0.3
Pellet
Boil
30 min(s)
10.4
7.3
Mandarin a Bavaria
1
Pellet
Boil
20 min(s)
6.8
12.5
Ahtanum
1
Pellet
Boil
10 min(s)
6
6.6
Centennial
0.7
Pellet
Boil
5 min(s)
10.4
4.4
Citra
1
Pellet
FlameOut
0 min(s)
13
0.0
Mandarina Bavaria
1
Pellet
FlameOut
0 min(s)
6.8
0.0
Mandarina Bavaria
0
Pellet
DryHop
0 day(s)
6.8
0.0
Yeast
Wyeast French Saison 3711
81%
Other Stuff
Gypsum
1
tsp
Mash
Calcium Chloride
1
tsp
Mash
Irish Moss
1.5
tbsp
Boil
Mash Steps
Saccharification Rest
Infusion
150
60 min
Special Instructions
1.Add Calcium Chloride and Gypsum to to mash water and heat to stars strike temp to achieve 150 degrees
2.Mash for 60 minutes and then sparge with 168 degree water to 7 gallons runoff volume
3.60 minute boil following hop and addition schedule
4.Whirlpool hop addition and stand 15 minutes
5.Cool to 70 degrees and pitch yeast
6.Ferment 1-2 weeks at 70-74 degrees
7.Rack to secondary for 10-14 days - Dryhop for last 3-4 days prior to packaging
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