[DC03] Dark Farmhouse v2

All Grain Recipe

Submitted By: dgagnon (Shared)
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Brewer: Dan G.
Batch Size: 2.38 galStyle: Saison (25B)
Boil Size: 2.94 galStyle Guide: BJCP 2015
Color: 29.7 SRMEquipment: Pasta Pot
Bitterness: 32.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage - Brett
ABV: 5.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
3.55 gal Montreal, QC Water 1
2 lbs 10.33 oz Pale Malt, 2 row (Gambrinus) (2.0 SRM) Grain 2
1 lbs 4.71 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 3
13.58 oz Wheat, Flaked (1.6 SRM) Grain 4
3.53 oz Black (Patent) Malt (500.0 SRM) Grain 5
3.53 oz Roasted Barley (300.0 SRM) Grain 6
0.25 oz Columbus (Tomahawk) [15.2%] - Boil 60 min Hops 7
0.50 Whirlfloc Tablet (Boil 15 min) Misc 8
0.5 pkgs Farmhouse Ale (Wyeast #3726) Yeast 9
0.25 oz Wakatu (Hallertau Aroma) [7.1%] - Dry Hop 3 days Hops 10

Notes

protein rest done @ ~127f-130f sacc: ~160f after 20 minutes, took off heat and mixed generously until it reached 148f after 40 minute from start, add 7.5ml 10% phosporous acid, mix then put lid on. finished at ~140f mash out overshot to 180f after 70 minutes from start, took off heat and mixed generously. dunno how but I ended up with 14.8cm pre-boil (calculated 14.17L). I think this is because I squeeze almost all the wort out of the grain the the strainer, so 2.3L absortion is maybe .2L top. first batch: 1.094 @ 23C Runnings: 1.024 @ 28C, 1.028 @ 23C Pre-boil: 1.046 @ 23C Post-boil: 1.054 @ 23C 14cm post-boil (calculated 10.59L), is actually 9.1L when dumped hot into graduated bucket. Used a ice bath to cool the pot. (~8:00 to ~11) bottled on 10/29/2017

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