#089 Chapin Farmhouse Ale 
All Grain Recipe
Submitted By: poobah58 (Shared)
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| Batch Size: 15.00 gal | Style: Saison (16C) |
| Boil Size: 18.00 gal | Style Guide: BJCP 2008 |
| Color: 4.6 SRM | Equipment: My Equipment - 15 gal / 60 min |
| Bitterness: 32.3 IBUs | Boil 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 |
| 1.0 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. This Recipe Has Not Been Rated
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