#156JUNE 2014
MAGIC STONE DOG (W/MAGIC ROCK & STONE BREWING CO.) Download BeerXML
THIS BEER IS
A session IPA brewed with a diverse grain bill, hopped with Simcoe and Amarillo and fermented with saison yeast, for an incredible level of depth in a low ABV beer. Spicy, fruity, complex, refreshing and dry.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 4.6% | |
| Target FG | 1008.0 | |
| Target OG | 1043.0 | |
| EBC | 15.0 | |
| SRM | 7.5 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 81.40% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 23°C | 73°F |
TWIST
| Cumin | 0.5g | End |
| Caraway | 1.0g | End |
| Pink peppercorns | 5.0g | End |
| Grains of paradise | 5.0g | End |
INGREDIENTS
MALT
| Extra Pale | 2.38kg | 5.2lbs |
| Wheat | 0.44kg | 1.0lbs |
| Torrified Wheat | 0.44kg | 1.0lbs |
| Rye | 0.19kg | 0.4lbs |
| Flaked Oats | 0.44kg | 1.0lbs |
| Amber | 0.19kg | 0.4lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Simcoe | 25.0g | End | Flavour |
| Amarillo | 25.0g | End | Flavour |
YEAST
- Wyeast 3711 - French Saison
FOOD Pairing
- Halibut with caper brown butter
- Creamy gorgonzola and satsuma salad
- Spicy Daal with garlic naan bread
BREWER'S TIP
Start the fermentation off at 20˚C and allow it to rise as high as 25˚C . This will increase the fruity character of the yeast.