Barrel aged Farmhouse ale

Brewer: Marce
Batch Size: 7.00 gal	Style: Saison (25B)
Boil Size: 11.06 gal	Style Guide: BJCP 2015
Color: 3.7 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 35.1 IBUs	Boil Time: 60 min
Est OG: 1.066 (16.1° P)	Mash Profile: RIMS Light Body
Est FG: 1.004 SG (1.1° P)	Fermentation: Ale, Single Stage
ABV: 8.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.51 gal	Chicago, IL	Water	1
12 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	2
1 lbs	Rye Malt (Weyermann) (3.0 SRM)	Grain	3
1 lbs	Vienna Malt (3.5 SRM)	Grain	4
16.00 ml	Lactic Acid (Mash 60 min)	Misc	5
7.22 g	Baking Soda (Mash 60 min)	Misc	6
1.65 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	7
0.36 g	Calcium Chloride (Mash 60 min)	Misc	8
10.00 g	Baking Soda (Sparge 60 min)	Misc	9
2.29 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
0.50 g	Calcium Chloride (Sparge 60 min)	Misc	11
0.50 oz	Perle [8.0%] - First Wort	Hops	12
2 lbs 3.20 oz	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	13
1.00 oz	Perle [8.0%] - Boil 90 min	Hops	14
1.00 oz	Styrian Goldings [3.0%] - Boil 10 min	Hops	15
1.50 oz	Styrian Goldings [3.0%] - Steep 15 min	Hops	16
2.0 pkgs	Belgian Saison (Wyeast Labs #3724)	Yeast	17
2.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	18

Into barrel June 30, 2019Aerate was extremely well. It’s ok to under pitch yeast. Pitch yeast at 68, let slowly rise to 75 degrees

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