#089 Chapin Farmhouse Ale

All Grain Recipe

Submitted By: poobah58 (Shared)
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Batch Size: 15.00 galStyle: Saison (16C)
Boil Size: 18.00 galStyle Guide: BJCP 2008
Color: 4.6 SRMEquipment: My Equipment - 15 gal / 60 min
Bitterness: 32.3 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.008 SG (2.0° P)Fermentation: My Aging Profile
ABV: 6.4%Taste Rating: 35.0

Ingredients
Amount Name Type #
1.00 tsp Lactic Acid (Mash 60 min) Misc 1
21 lbs 12.00 oz Pilsen (1.8 SRM) Grain 2
1 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 3
1 lbs 8.00 oz Vienna Malt (3.0 SRM) Grain 4
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 5
1 lbs 8.00 oz Wheat, Torrified (1.7 SRM) Grain 6
12.00 oz CaraVienne (20.0 SRM) Grain 7
1.50 oz Glacier [5.1%] - First Wort Hops 8
1.50 oz Palisade [8.4%] - Boil 60 min Hops 9
1.50 oz Palisade [8.4%] - Boil 10 min Hops 10
1 pkgs Farmhouse Ale (Wyeast Labs #3726) Yeast 11
6.20 lbs Apricot Puree (Primary 7 days) Misc 12
1 lbs 8.00 oz Honey, Pumpkin (1.0 SRM) Sugar 13

Notes

pH adjust in sparge water only. (5.3) 5/25: 70F 5/27: 71F 5/29: 72F 5/30: 74F 5/30: 75F, Added apricot puree. 6/10: Racked 6/24: Kegged pH needs to be 5.1-5.3 Mash in grains at 113 °F and hold for 15 minutes. Increase temperature to 131 °F and hold for 30 minutes. Raise to 143 °F and hold for 45 minutes. Raise temperature again to 161 °F and hold for 15 minutes. Recirculate until clear and sparge with 176 °F water. Boil for 60 minutes. Cool the wort to 68 ºF. Pitch yeast and aerate the wort heavily. Ferment at 68 °F, then rack to secondary and drop temperature down to about 55 °F. Condition for 1 week.