Farm Girl

Batch Size 5.500 gal Boil Size 7.250 gal
Boil Time 60.000 min Efficiency 70%
OG 1.054 FG 1.013
ABV 5.4% IBU 15.0 (Tinseth)
Color 5.8 srm (Morey) Calories (per 12 oz.) 179

Fermentables

Total grain: 13.125 lb
Name Type Amount Mashed Late Yield Color
German Avangard – Pilsen Malt Grain 11.500 lb Yes No 81% 2.4 srm
Briess – Munich Malt 10L Grain 12.000 oz Yes No 76% 10.0 srm
German Avangard Wheat Malt Grain 12.000 oz Yes No 85% 2.4 srm
Belgian Dingemans Cara 45 Malt Grain 2.000 oz Yes No 72% 56.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Hallertau 2.7% 2.000 oz Boil 60.000 min Pellet 15.0
Hallertau 2.7% 1.000 oz Boil 0.000 s Pellet 0.0

Yeast

Name Type Form Amount Stage
Wyeast 3724 – Belgian Saison Ale Liquid 1 Smack-Pack Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Infusion 4.102 gal 165.348 F 147.000 F 60.000 min
Final Batch Sparge Infusion 4.886 gal 181.852 F 165.200 F 15.000 min

Instructions

  1. Add 11.500 lb German Avangard – Pilsen Malt, 12.000 oz German Avangard Wheat Malt, 12.000 oz Briess – Munich Malt 10L, 2.000 oz Belgian Dingemans Cara 45 Malt to the mash tun.
  2. Bring 4.102 gal water to 166.906 F, 4.636 gal water to 183.284 F for upcoming infusions.
  3. Add 4.102 gal water at 166.906 F to mash to bring it to 147.000 F. Hold for 60.000 min.
  4. Add 4.636 gal water at 183.284 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Put 2.000 oz Hallertau into boil for 60.000 min.
  7. Put 1.000 oz Hallertau into boil for 0.000 s.
  8. Stop boiling the wort.
  9. You should have 6.000 gal wort post-boil.
    You anticipate losing 2.000 qt to trub and chiller loss.
    The final volume in the primary is 5.500 gal.
  10. Cool wort and pitch Belgian Saison Ale yeast, to the primary.
  11. Let ferment until FG is 1.013.
  12. Transfer beer to secondary.

Brew Date 2015-01-18

Preboil
SG 1.048 Volume into BK 7.000 gal
Strike Temp 166.000 F Final Temp 148.000 F
Eff into BK 72.21% Projected OG 1.056
Postboil
OG 1.055 Postboil Volume 6.000 gal
Volume Into Fermenter 5.500 gal Brewhouse Eff 65.10
Projected ABV 5.43%
Postferment
FG 1.013 Volume 5.500 gal
Date ABV 5.46

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