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#71:  Harris Road (Saison)
  • A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
Chris Swingley 
1-Jul-2007

Recipe (for 5 gallons final volume)
7 pounds (58%) Castle Pilsner Malt
2 pounds (17%) American Munich 10L
2 pounds (17%) Wheat Malt
1 pound (8%) Flaked Maize

1 pound Cane Sugar

1 ounce   Willamette whole hops, 5.5% AA (first wort hop)
1 ounce   Northern Brewer whole hops, 7.8% AA (60 minutes)
1 ounce   Willamette whole hops, 5.5% AA (1 minute)

8 grams   Coriander seed, ground (5 minutes)
8 grams   Bitter orange peel, ground (5 minutes)
2 grams   Grains of Paradise, ground (5 minutes)

  • White Labs 565 Belgian Saison, pitched at 70°F
  • Starter: 2 quart starter (vial -> 2 quarts wort), cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 38 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
  • 18 quarts mash water treated with:
    • 1.25 teaspoons Gypsum. Adds 200 ppm sulfate, 84 ppm calcium
    • 1.25 ml 88% lactic acid.

Mash
  • 18 quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 60 minutes), Temperature range 153 F - 147 F.

Sparge
  • 9.5 quarts water @ 210°F, drain
  • 10.5 quarts water @ 168°F, drain

Boil
  • Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
  • My low yield is probably because I didn't boil long enough. I had wort left over after chilling.

Fermentation
  • Primary: bucket, 13 days, 72°F
  • Secondary: keg, 14 days, 70°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 6 weeks
  • Ready to drink on 8-Sep-2007

Properties
Starting Gravity: 1.055 Final Gravity: 1.010
Original Extract: 13.6°plato Apparent Extract: 2.6°plato
Real Extract: 4.68°plato
Alcohol: 5.9% by volume (4.6% by weight)
Apparent Attenuation: 81.1% Mash Efficiency: 63%
Bitterness: 36 IBU Color: 6 SRM
BU:SG: 0.65 BV: 1.58

Tasting Notes

    Other Brewing pages:

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