Hay Buck Farmhouse Ale

All Grain Recipe

Submitted By: AltstadtBrewery (Shared)
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Brewer: Jeremy T. Vierck
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 6.91 galStyle Guide: BJCP 2008
Color: 2.7 SRMEquipment: Vierck All-Grain
Bitterness: 25.1 IBUsBoil Time: 90 min
Est OG: 1.039 (9.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: My Aging Profile
ABV: 4.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
6 lbs Pilsner (2 Row) Bel (1.6 SRM) Grain 1
1 lbs Wheat, Flaked (1.6 SRM) Grain 2
8.00 oz Vienna Malt (Briess) (3.8 SRM) Grain 3
6.40 oz Acidulated (Weyermann) (1.8 SRM) Grain 4
1.00 oz Williamette [4.7%] - Boil 90 min Hops 5
0.50 oz Goldings, East Kent [4.5%] - Boil 20 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
0.50 oz Goldings, East Kent [4.5%] - Boil 1 min Hops 8
1 pkgs French Saison (Wyeast Labs #3711) Yeast 9
2.00 Lemon Zest (Bottling 0 min) Misc 10

Notes

Hay Buck Farmhouse Ale version 1.3 (no change from 1.2) preboil gravity = 8 Brix = 1.033 (BeerSmith estimate 1.032) OG = 10.5 Brix = 1.043 @ 4.7 gallons => add 0.5 gallons = 1.039 @ 5.2 gallons *make starter in advance so if it's bad there's time to get fresh yeast *heat sparge water plenty hot, let mash tun heat and get a bit above desired pre-grain temp then add grains