FARMHOUSE SAISON

 

Brewer: Amos Browne     

Competitions:  Chicago Beer Society Spooky Brew; Brixies Brewers Brixtoberfest   

Place: 1st - Saison

 

Batch Size: 6 gallons

Mash: 30 minutes at 113 F; 15 minutes at 131 F; 45 minutes at 144 F; 15 minutes at 154 F; 10 minutes at 168 F; sparge at 170 F

6 lb Belgian Pils

2.4 lb Rye Malt

1.0 lb Munich Malt (light)

1.0 lb Dextrose

10 mL lactic acid (88% food grade)

 

Boil: 90 minutes

1.4 oz Hallertauer- 60 Minutes

0.7 oz East Kent Golding - 45 Minutes

1.0 oz Sazz - 5 Minutes

0.7 oz East Kent Golding - 5 Minutes

1.0 oz Sazz - 0 minutes

0.7 oz East Kent Golding - 0 minutes

 

Yeast:

The Yeast Bay Wallonian Farmhouse

 

Fermentation:

66 F, allowing to free rise to 75 F for 2 weeks

 

OG: 1.052     IBU: 32

FG: 1.004