Farmhouse

Recipe Name: Farmhouse (1,2)

Brewing Date: September 2010 (1), April 2011 (2)
Head Brewer: Andy Ippolito, Germantown MD

Description

---------------

(1) 2nd Place Category 36 Saison - 2011 Upper Mississippi Mash-Out

(2) 3rd Place Belgian & French Ales - 2011 Spirit of Free Beer

(2) 3rd Place Belgian & French Ales - 2011 4th Annual Liquid Poetry Slam

----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.25

OG: 1.052

FG: 1.005

SRM: 5.5
IBU: 30.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
53.3 6.00 lbs. Pilsener Belgium 37.00 2
24.4 2.75 lbs. Pale Malt(2-row) America 36.00 2
13.3 1.50 lbs. White Wheat Belgium 40.00 3
6.7 0.75 lbs. Flaked Barley America 32.00 2
2.2 0.25 lbs. Crystal 80L America 33.00 80

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 oz. Magnum Pellet 11.00 24.6 60 min.
1.50 oz. Crystal Pellet 2.80 5.8 20 min.
0.50 oz. Amarillo Gold Pellet 8.00 0.0 0 min.
0.50 oz. Crystal Pellet 2.80 0.0 0 min.

Mash Type: Single Step
Heat Type: Infusion

1/2 campden tab for 10gal H20

Grain Lbs: 11.25
Water Qts: 20.25 - Before Additional Infusions
Water Gal: 5.06 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.80

Tun Thermal Mass: 0.00
Grain Temp: 70 F

Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 151 Time: 60
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 165 Time: 5

Boil additions:

1 Servomyces cap @15min

1 whirlfloc @15min

Yeast
-----

WYeast 3711 French Saison - 1.3L starter

Primary: 62-70F 21days