- A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
22-October-2016
Recipe (for 5 gallons final volume)
5 | pounds | (39%) | Briess 6-Row Malt (gap 0.7 mm) |
5 | pounds | (39%) | Crisp Maris Otter Pale Malt |
3 | pounds | (23%) | Wheat Malt |
1 | ounce | Tettnanger pellet hops, 3.9% AA (first wort hop) | |
1 | ounce | Northern Brewer pellet hops, 7.9% AA (60 minutes) | |
1 | ounce | Tettnanger pellet hops, 3.9% AA (1 minute) | |
10 | drops | Five Star Defoamer 105 (90 minutes) | |
- Safbrew T-58, pitched at 63°F
- Starter: Yeast sprinkled directly onto wort.
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 38¾ quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 19½ quarts mash water treated with:
- 7 grams Gypsum.
- 3 ml 88% lactic acid. Probably too much acid for the amount of gypsum added.
- 19¼ quarts sparge water treated with:
- 3 ml 88% lactic acid.
Mash
- 19½ quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 90 minutes), Strike water at 169°F, temperature range 151—147°F.
Sparge
- 8½ quarts water @ 210°F, drain
- 10¾ quarts water @ 168°F, drain
Boil
- Boiled 8 gallons for 90 minutes to yield 5½ gallons wort
Fermentation
- Primary: bucket, 7 days, 63°F, Temperature peaked at 68°F.
- Secondary: keg, 28 days, 68°F, 1.020 at transfer.
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 19-Nov-2016
Properties
Starting Gravity: 1.064 | Final Gravity: 1.016 |
Original Extract: 15.7°plato | Apparent Extract: 4.1°plato |
Real Extract: 6.31°plato | |
Alcohol: 6.3% by volume | (4.9% by weight) |
Apparent Attenuation: 74.0% | Mash Efficiency: 67% |
Bitterness: 31 IBU | Color: 5 SRM |
BU:SG: 0.48 | BV: 1.01 |
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