Hay Buck Farmhouse Ale 
(1 ratings)
All Grain Recipe
Submitted By: AltstadtBrewery (Shared)
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| Brewer: Jeremy T. Vierck | |
| Batch Size: 5.50 gal | Style: Saison (16C) |
| Boil Size: 6.91 gal | Style Guide: BJCP 2008 |
| Color: 2.7 SRM | Equipment: Vierck All-Grain |
| Bitterness: 25.1 IBUs | Boil 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 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
9 |
| 2.00 items |
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
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