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Red Barn Farmhouse Ale Extract
Color
Stats
OG1.062
FG1.005
IBU27
ABV7.40 %
SRM9
BJCP Style
19D. Belgian And French Ale, Saison
Description
Something of a standard house ale for those who prefer something light.
Submitted by Rex_Irae on 28-Sep-2010

Recipe Details
Tasting Notes Light and crisp. Subdued spiciness with faint lingering citrus.
Awards
Boil Volume 6.30 gallons
Boil Time 70 minutes
Batch Size 5.75 gallons
Yeast wlp 566 Saison II (75% app. attenuation)
Primary Fermentation 12 days, plastic @ 68F
Secondary Fermentation 13 weeks, plastic @ 68F, last 3 weeks @ 74F
Other Fermentation Added corn syrup w/ water to volume at secondary
Procedure Step Mash: 122 - 30 mins. 144 - 30 mins. 152 - 40 mins. 162 - 10 mins. Cooked corn syrup in a pot with a few spoons of water until it was a nice amber. Added with water at secondary to hit the volume.
  Style Comparison
  Low   High
OG 1.055 1.062 1.080
FG 1.010 1.005 1.015
IBU 20 27 45
SRM 6 9 12
ABV 4.5 7.40 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
56.1 % 6.25 American Two-row Pale Briess 35.0 1.8
17.0 % 1.90 Corn Syrup boiled w/ a bit of water to a nice amber 12.9 1.0
15.0 % 1.67 Belgian Caravienne Dingeman's 7.6 22.0
11.9 % 1.33 American Victory 6.8 25.0
  11.15     62.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
56.8 % 1.75 Styrian Goldings Pellet 3.5 6.1 60 0.239 19.1
43.2 % 1.33 Hallertau Pellet 3.9 5.2 15 0.119 8.0
  3.08               27.0
Miscellaneous Ingredients
Weight/Units Name Notes
1/2 oz. Orange Peel @15 mins
3/4 tsp Coriander @15 mins
1/2 g Grains of Paradise @15 mins