[DC03] Dark Farmhouse v2 
All Grain Recipe
Submitted By: dgagnon (Shared)
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| Brewer: Dan G. | |
| Batch Size: 2.38 gal | Style: Saison (25B) |
| Boil Size: 2.94 gal | Style Guide: BJCP 2015 |
| Color: 29.7 SRM | Equipment: Pasta Pot |
| Bitterness: 32.0 IBUs | Boil 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 items |
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 10/29/2017This Recipe Has Not Been Rated
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