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#55:  Harris Road (Saison)
  • A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
Chris Swingley 
17-Mar-2005

Recipe (for 5 gallons final volume)
4.0 pounds (33%) Crisp Maris Otter Pale Malt
3.0 pounds (25%) Briess 6-Row Malt
3.0 pounds (25%) American Munich 10L
1.5 pounds (12%) Wheat Malt
0.5 pound (5%) Flaked Maize

1.0 pound Corn Sugar

1.0 ounce   U.S. Goldings whole hops, 5.0% AA (first wort hop)
1.25 ounces   Northern Brewer whole hops, 7.0% AA (60 minutes)
1.0 ounce   U.S. Goldings whole hops, 5.0% AA (1 minutes)

8 grams   Coriander seed, ground (5 minutes)
8 grams   Bitter orange peel, ground (5 minutes)
1 gram   Grains of Paradise, ground (5 minutes)

  • White Labs 510 Bastogne Belgian Ale Yeast, pitched at 68°F
  • Starter: 3 quart starter (vial -> 3 quarts wort), cooled, decanted, warmed
  • 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:
    • 1.25 teaspoons Gypsum. Adds 200 ppm sulfate, 84 ppm calcium
    • 1.25 ml 88% lactic acid.

Mash
  • 18.0 quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 60 minutes), Temperature 146 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: glass, 10 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 26-May-2005

Properties
Starting Gravity: 1.056 Final Gravity: 1.014
Original Extract: 13.8°plato Apparent Extract: 3.6°plato
Real Extract: 5.53°plato
Alcohol: 5.5% by volume (4.3% by weight)
Apparent Attenuation: 70.0% Mash Efficiency: 63%
Bitterness: 36 IBU Color: 7 SRM
BU:SG: 0.64 BV: 1.33

Tasting Notes

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