- A Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.
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|
|1.0||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
- 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.
- 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.
- 9.5 quarts water @ 210°F, drain
- 10.75 quarts water @ 168°F, drain
- Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort
- Primary: glass, 10 days, 70°F, Temperature peaked at 74 F.
- Secondary: keg, 14 days, 66°F, 1.013 at transfer.
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 6 weeks
- Ready to drink on 26-May-2005
|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|
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