Recipe: 23 Skeedoo
Specifics
Reference
Style:
Contributor: Geoff Humphrey
Yield: 5.0 gallons
Reference
Color (SRM/EBC):
11.7/23.1
Bitterness (Calc): 29.4 IBU
BU/GU: 0.43
Calories: 223 (12 ounces)
ABV: 7.2%
ABW: 5.6%
OG: 1.068
OG (Plato): 16.55° P
FG: 1.014
FG (Plato): 3.46° P
Real Extract: 5.83° P
App. Atten.: 79.1%
Real Atten.: 64.8%
General Information
Method: All Grain
Source: Geoff Humphrey
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Honey (Clover)  
Non-Fermentables
2 oz. Diced Ginger @ 15 minutes (Boil)  
2 oz. Orange Zest @ 15 minutes (Boil)  
1 oz. Lemon Zest @ 15 minutes (Boil)  
Reference
Hops
Reference
Yeast
White Labs Saison (WLP565) — Liquid — 1000 ml. starter
Fermentation
Primary: 7 days @ 70° F
Secondary: 7 days @ 70° F
Age: 35 days @ 65° F
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