- A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
1-Jul-2007
Recipe (for 5 gallons final volume)
7 | pounds | (58%) | Castle Pilsner Malt |
2 | pounds | (17%) | American Munich 10L |
2 | pounds | (17%) | Wheat Malt |
1 | pound | (8%) | Flaked Maize |
1 | pound | Cane Sugar | |
1 | ounce | Willamette whole hops, 5.5% AA (first wort hop) | |
1 | ounce | Northern Brewer whole hops, 7.8% AA (60 minutes) | |
1 | ounce | Willamette whole hops, 5.5% AA (1 minute) | |
8 | grams | Coriander seed, ground (5 minutes) | |
8 | grams | Bitter orange peel, ground (5 minutes) | |
2 | grams | Grains of Paradise, ground (5 minutes) | |
- White Labs 565 Belgian Saison, pitched at 70°F
- Starter: 2 quart starter (vial -> 2 quarts wort), cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 38 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
- 18 quarts mash water treated with:
- 1.25 teaspoons Gypsum. Adds 200 ppm sulfate, 84 ppm calcium
- 1.25 ml 88% lactic acid.
Mash
- 18 quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 60 minutes), Temperature range 153 F - 147 F.
Sparge
- 9.5 quarts water @ 210°F, drain
- 10.5 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
- My low yield is probably because I didn't boil long enough. I had wort left over after chilling.
Fermentation
- Primary: bucket, 13 days, 72°F
- Secondary: keg, 14 days, 70°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 6 weeks
- Ready to drink on 8-Sep-2007
Properties
Starting Gravity: 1.055 | Final Gravity: 1.010 |
Original Extract: 13.6°plato | Apparent Extract: 2.6°plato |
Real Extract: 4.68°plato | |
Alcohol: 5.9% by volume | (4.6% by weight) |
Apparent Attenuation: 81.1% | Mash Efficiency: 63% |
Bitterness: 36 IBU | Color: 6 SRM |
BU:SG: 0.65 | BV: 1.58 |
Tasting Notes
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