New England French Canadian Farmer

All Grain Recipe

Submitted By: theBottleFarm (Shared)
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Brewer: Aaron Ouellette
Batch Size: 3.00 galStyle: Saison (16C)
Boil Size: 4.05 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: SB Pot and Cooler ( 3 Gal/11.3 L) - All Grain
Bitterness: 31.3 IBUsBoil Time: 75 min
Est OG: 1.053 (13.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.005 SG (1.3° P)Fermentation: Ale, Single Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
0.75 g Calcium Chloride (Mash 60 min) Misc 2
4 lbs 7.46 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
14.29 oz Rye Malt (Briess) (3.7 SRM) Grain 4
3.81 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 5
1.76 oz Acid Malt (3.0 SRM) Grain 6
5.72 oz Dextrose (Briess) (1.0 SRM) Sugar 7
0.25 oz Nugget Pellets [13.0%] - Boil 75 min Hops 8
0.35 oz Goldings, B.C. [4.0%] - Boil 30 min Hops 9
0.50 Whirlfloc Tablet (Boil 5 min) Misc 10
0.46 oz Saaz [3.2%] - Boil 5 min Hops 11
0.35 oz Goldings, B.C. [4.0%] - Boil 5 min Hops 12
0.75 tsp Yeast Nutrient (Boil 5 min) Misc 13
0.50 tsp Yeast Nutrient (Boil 5 min) Misc 14
0.46 oz Saaz [3.2%] - Boil 0 min Hops 15
0.35 oz Goldings, B.C. [4.0%] - Boil 0 min Hops 16
1 pkgs French Saison (Wyeast Labs #3711) Yeast 17

Notes

Based on Ed Coffey's Farmer in the Rye Brewed for BFD's Saison competition. http://www.alesoftheriverwards.com/2014/04/the-yeast-bay-wallonian-farmhouse-strain.html Bottled 4/19/15 w/ 82g dextrose fg 1.002 Taste and smell is classic, clean saison. A little skunky.