- A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
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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