Farmhouse Ale (Saison)
by Dave Zalewski
- Ingredients:
- 9.4 lb. Maris Otter
- 1.7 lb. Red Wheat Malt (Caragill)
- 1 lb. Aromatic Malt
- 1.4 lb. Honey (added to primary)
- 1.65 oz. Tettnanger leaf hops (3% AA, 60 min)
- 1.65 oz. Tettnanger leaf hops (3% AA, 30 min)
- Wyeast 3711 Saison (or other Saison yeast)
- Directions:
- Mash grains at 61°C (142°F) with 3.3 gallons of water (1.2 qt/lb).
- After 30 minutes add 1.5 gallons of water to increase mash temperature to 65°C (149°F).
- After 60 minutes, sparge with 80°C (176°F) water to collect 6 gallons of wort.
- Boil for 60 minutes, adding hops per the above schedule.
- Cool with a wort chiller (OG = 1.048). Transfer to the primary and add 1.4 lbs of honey (OG = 1.064).
- Ferment in plastic primary for 1 week at 73°F. After 1 week transfer to glass secondary. Keg after 1 month. (FG=1.008)
- Notes:
- Adapted from 2009 Big Brew recipe.
- Awards:
- 1st place in Belgian & French Ale category, Bluegrass Cup, Lexington, KY