Piketown Farmhouse Ale

All Grain Recipe

Submitted By: danielcorbett (Shared)
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Brewer: Dan Corbett
Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 5.95 galStyle Guide: BJCP 2008
Color: 11.5 SRMEquipment: Dan's All Grain Equipment
Bitterness: 29.4 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: My Aging Profile
ABV: 6.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
8 lbs Pilsner (2 Row) Bel (1.6 SRM) Grain 1
1 lbs 8.00 oz Caramunich Malt (56.0 SRM) Grain 2
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 3
10.46 oz Vienna Malt (Briess) (3.8 SRM) Grain 4
8.37 oz Acidulated (Weyermann) (1.8 SRM) Grain 5
1.50 oz Williamette [4.7%] - Boil 60 min Hops 6
0.50 oz Goldings, East Kent [4.5%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Goldings, East Kent [4.5%] - Boil 1 min Hops 9
1.0 pkgs Belgian Saison II Yeast (White Labs #WLP566) Yeast 10

Notes

Piketown Farmhouse Ale version 1.0 *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

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