- A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
4-Mar-2005
Recipe (for 5 gallons final volume)
6.75 | pounds | (57%) | Dingemans Pilsner Malt |
3.25 | pounds | (28%) | American Munich 10L |
1.25 | pounds | (11%) | Wheat Malt |
0.5 | pounds | (4%) | Flaked Maize |
1.0 | pound | Corn Sugar | |
1.0 | ounce | Willamette whole hops, 4.5% AA (first wort hop) | |
1.25 | ounces | Northern Brewer whole hops, 7.5% AA (60 minutes) | |
1.0 | ounce | Willamette whole hops, 4.5% 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 565 Belgian Saison, pitched at 68°F
- Starter: 2 quart starter (vial -> 2 quarts wort), cooled, decanted, warmed
- Aeration: Drill aerator for three minutes after pitching
- (Mixed with bottle harvested yeast from Ommegang's Hennepin farmhouse saison.)
- Wyeast 1056 American Ale, pitched at 68°F
- Starter: 2 quart starter (vial -> 2 quarts wort), cooled, decanted, warmed
- (Pitched on day 20 into secondary.)
Water
- Fairbanks city water
- 38.25 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 17.5 quarts mash water treated with:
- 1.25 teaspoons Gypsum. Adds 200 ppm sulfate, 84 ppm calcium
- 1.25 ml 88% lactic acid.
Mash
- 17.5 quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 60 minutes), Temperature 144 F at the end of mash.
Sparge
- 9 quarts water @ 210°F, drain
- 11.75 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: glass, 14 days, 72°F, At day two: very little foam, G 1.040, roused yeast, Day four: G 1.033, Day seven: G 1.017, roused.
- Secondary: glass, 15 days, 68°F, 1.017 at transfer, quite cloudy, Day twenty: G 1.016, pitched second yeast.
Packaging
- Kegged with 79 grams dextrose
- Conditioned for 6 weeks
- Ready to drink on 14-May-2005
Properties
Starting Gravity: 1.060 | Final Gravity: 1.016 |
Original Extract: 14.7°plato | Apparent Extract: 4.0°plato |
Real Extract: 6.03°plato | |
Alcohol: 5.8% by volume | (4.5% by weight) |
Apparent Attenuation: 72.4% | Mash Efficiency: 69% |
Bitterness: 36 IBU | Color: 7 SRM |
BU:SG: 0.60 | BV: 1.22 |
Tasting Notes
- Great beer. Very lightly colored with a light, stable head. Excellent balance of sweetness, spiciness and Belgian yeast flavors. Probably should have been better attenuated for the style, but it's a great beer.
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