Bought the Farm - Saison |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.072 |
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FG: 1.014 |
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ABV: 7.6%
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Bitterness: 15.87 (tinseth)
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IBU/OG: 0.22 |
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Color: 4.5° SRM
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Calories: 7.6 per 330ml
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FERMENTABLES |
| 45.9% |
0 |
Pale 2-Row - CA |
36 |
1 |
Mash |
| 30.6% |
0 |
Vienna - US |
36 |
4 |
Mash |
| 7.6% |
0 |
Wheat Malt - DE |
37 |
2 |
Mash |
| 10.2% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 5.7% |
0 |
Corn Sugar (Dextrose) - US |
46 |
0 |
Mash |
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HOPS |
| 0 |
Hallertau |
Pellet |
Boil |
60 Minutes |
4.5 |
15.87 |
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YEAST |
| Danstar Belle Saison Yeast |
80% |
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OTHER INGREDIENTS |
| 0.75 |
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Orange peel |
10 minutes |
Boil |
| 1 |
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Lavendar |
0 minutes |
Boil |
| 1 |
tsp |
Gypsum |
0 minutes |
Boil |
| 1 |
tsp |
Calciumchloride |
0 minutes |
Boil |
| 0.25 |
tsp |
Epsom |
0 minutes |
Boil |
| 0.25 |
tsp |
NaCl |
0 minutes |
Boil |
| 4 |
each |
Cloves |
0 minutes |
Boil |
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INSTRUCTIONS |
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Water Volume (distilled):
~8-9 gallons initial strike water. Mash-in temp 153f (strike water 158-160f). Adjust based on kettle size and desired pre-boil volume. Mash-out for 10 minutes at 170f.
Target is to collect ~7.5 gallons (~28.5 L) wort into your conical fermenter after mashing and sparging with 170f water using the appropriate amount of water to regain wort volume to boil-off back to 7.5 final gallons. Pitch yeast at ~72°F (22°C).
Primary fermentation: 2 weeks at 72°F (22°C). For higher attenuation, allow temperature to free-rise for Saison character. If bottling, allow 2–3 weeks for carbonation at room temperature.
Chill 24 hours before serving. Notes:
Adjust water calculations for your system’s grain absorption and boil-off.
Maintain temperature strictly, as farmhouse yeast is temperature-sensitive and contributes significantly to flavor.
Optional ingredients (e.g., flaked oats, citrus peel) can be scaled proportionally for characteristic mouthfeel or aroma. Epsom added as needed.
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