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#86:  Harris Road (Saison)
  • A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
Chris Swingley 
2-July-2010

Recipe (for 5 gallons final volume)
5 pounds (40%) Gambrinus Organic Pale Malt (gap 0.9 mm, wetted, twice ground)
3 pounds (24%) American Munich 10L
2 pounds (16%) Briess 6-Row Malt
2 pounds (16%) Wheat Malt
0.5 pound (4%) Flaked Maize

1.0 pound Corn Sugar

1 ounce   U.S. Sterlng whole hops, 6.2% AA (first wort hop)
1 ounce   U.S. Sterling whole hops, 6.2% AA (60 minutes)
1 ounce   U.S. Sterling whole hops, 6.2% AA (1 minute)

  • Wyeast 3711 French Saison, pitched at 70°F
  • Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 38.25 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 18.0 quarts mash water treated with:
    • 2 ml 88% lactic acid.

Mash
  • 18.0 quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 120 minutes), Temperature 147 F at the end of mash.

Sparge
  • 9.5 quarts water @ 210°F, drain
  • 10.75 quarts water @ 168°F, drain

Boil
  • Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 14 days, 70°F, Temperature peaked at 74 F.
  • Secondary: keg, 14 days, 66°F, 1.013 at transfer.

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 6 weeks
  • Ready to drink on 27-Aug-2010

Properties
Starting Gravity: 1.062 Final Gravity: 1.012
Original Extract: 15.2°plato Apparent Extract: 3.1°plato
Real Extract: 5.40°plato
Alcohol: 6.6% by volume (5.2% by weight)
Apparent Attenuation: 79.8% Mash Efficiency: 78%
Bitterness: 28 IBU Color: 6 SRM
BU:SG: 0.45 BV: 1.06

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