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