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DryHopped Farmhouse All-grain
Color
Stats
OG1.053
FG1.013
IBU38
ABV5.20 %
SRM7
BJCP Style
19D. Belgian And French Ale, Saison
Description
Submitted by basicbrewer on 27-Nov-2013

Recipe Details
Tasting Notes
Awards
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Safale T58 (75% app. attenuation)
Primary Fermentation
Secondary Fermentation
Other Fermentation
Procedure 165 strike for 145 mash. Oats on top after mashing in to prevent stuck sparge. Bucket ferment for 14 days. Bottle for 10 days and chill minimum 3 days for drinking to stick the yeast and clear it up.
  Style Comparison
  Low   High
OG 1.055 1.053 1.080
FG 1.010 1.013 1.015
IBU 20 38 45
SRM 6 7 12
ABV 4.5 5.20 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
80.0 % 8.00 American Two-row Pale 44.4 1.8
10.0 % 1.00 American Crystal 20L 5.3 20.0
5.0 % 0.50 Rolled Oats 1.9 2.2
5.0 % 0.50 Cane sugar 3.5 1.0
  10.00     55.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
30.0 % 0.75 Willamette Whole/Plug 5.5 4.1 60 0.235 14.5
20.0 % 0.50 Magnum Whole/Plug 14.5 7.3 30 0.180 19.6
10.0 % 0.25 Willamette Whole/Plug 5.5 1.4 30 0.180 3.7
20.0 % 0.50 Magnum Whole/Plug 14.5 7.3 0 0.000 0.0
20.0 % 0.50 Magnum Whole/Plug 14.5 7.3 DH 0.000 0.0
  2.50               38.0