Ingredients:

• 5.00 gal - Durham Water (Water)
• 1.00 tsp - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 0.50 tsp - Chalk (Mash 60 min) (Misc)
• 0.50 tsp - Salt (Mash 60 min) (Misc)
• 4 lbs 16.0 oz - Pale Malt (2 Row) Bel (3.0 SRM) (Grain)
• 1 lbs 0.0 oz - Caravienne Malt (22.0 SRM) (Grain)
• 1 lbs - Vienna Malt (3.5 SRM) (Grain)
• 1 lbs - Wheat, Torrified (1.7 SRM) (Grain)
• 4.0 oz - Melanoiden Malt (20.0 SRM) (Grain)
• 3.2 oz - Acid Malt (3.0 SRM) (Grain)
• 2 lbs - Extra Light Dry Extract (3.0 SRM) (Grain)
• 1 lbs 0.0 oz - Candi Sugar, Amber (75.0 SRM) (Grain)
• 1.0 oz - Perle [8.0%] - Boil 60 min (Hops)
• 1.0 oz - Hallertauer [4.8%] - Boil 15 min (Hops)
• 3.00 oz - crystalized ginger (Boil 0 min) (Misc)
• 1 pkgs - French Saison (Wyeast Labs #3711) (Yeast)
• 16.00 oz - figs (Primary 0 min) (Misc)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.069 (16.6° P)
Final Gravity: 1.006 SG (1.6° P)
Alcohol by Vol: 8.3%
Color SRM: 13.9  Color Sample 
Bitterness IBU: 35.9
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: matt