- A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
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 |
Other Brewing pages:
List of recipes | Equipment | Books | Brewery Research |