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