- A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
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|
|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
- 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.
- 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.
- 9.5 quarts water @ 210°F, drain
- 10.75 quarts water @ 168°F, drain
- Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort
- Primary: bucket, 14 days, 70°F, Temperature peaked at 74 F.
- Secondary: keg, 14 days, 66°F, 1.013 at transfer.
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 6 weeks
- Ready to drink on 27-Aug-2010
|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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