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PDF version #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.