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By the sweat of brow farmhouse ale
Posted: Wed May 18, 2011 4:12 pm
by moxie
Just sort of winged this recipe together from a tried and true recipe on HBT. Any improvements to be made? I am going for a floral spicyness with this one. Never brewed with Candi Sugar before, any tips on that?
By The Sweat Of Brow Farmhouse Ale - Saison
Batch Size: 5.500 gal
Boil Size: 6.394 gal
Boil Time: 1.000 hr
Efficiency: 70%
OG: 1.056
FG: 1.012
ABV: 5.7%
Bitterness: 27.6 IBUs (Tinseth)
Color: 9 SRM (Morey)
Rice Hulls 8oz
Pilsner (2 Row) Bel 9lb
Rye Malt 3lb
Candi Sugar, Amber 8oz
Total grain: 13 lbs
Styrian Goldings 4.5% 2oz Boil 60MIN 27.6 IBU
Wyeast 3711 - Belgian Saison Ale Liquid 0.528 cup Primary
Re: By the sweat of brow farmhouse ale
Posted: Wed May 18, 2011 4:19 pm
by mr x
Looks like a really nice beer to me. You're stealing my ideas (well, the rye/saison part anyway). Still looking for some parts for you BTW, haven't forgotten...
What candi sugar are you using? The rocks from NG? Treat them as sugar, throw them in at about 15 minutes, and get in on the next group buy for the good stuff, lol.
Re: By the sweat of brow farmhouse ale
Posted: Wed May 18, 2011 5:14 pm
by moxie
Well, I am not set about the Candi Sugar. The original recipe (15.5G) called for dark, but when I scaled it back to my system, it bumped the SRM outside of the style. Not to say that I don't bastardize a style from time to time, but I wanted to keep it within limits for this one, so I swapped in the Amber instead.
No rush at all on the parts, btw.
I am picking up a couple of ammo crates anyway, using one as a camera case, the other possibly for the PID enclosure.
Re: By the sweat of brow farmhouse ale
Posted: Wed May 18, 2011 5:21 pm
by mr x
I'm not big on dark sugar in this beer with the rye (or in a saison at all), I think just use a touch a cane sugar to keep the gravity low if you think you need it.
Re: By the sweat of brow farmhouse ale
Posted: Wed May 18, 2011 8:40 pm
by moxie
mr x wrote:I'm not big on dark sugar in this beer with the rye (or in a saison at all), I think just use a touch a cane sugar to keep the gravity low if you think you need it.
Okay. I am also thinking about bottle conditioning this one.
Re: By the sweat of brow farmhouse ale
Posted: Wed May 18, 2011 9:53 pm
by mr x
One word of advice if you haven't used that yeast before. It will really attenuate, so make sure that it sits a loooong time before you bottle it. I've blown the wire cage off fiptops that I bottled too early, even though I thought the beer had finished.