Recipe: Almaden Farmhouse Saison
Specifics
Reference
Style:
Contributor: Bryan Downs
Yield: 10 gallons
Reference
Color (SRM/EBC):
9/17.7
Bitterness (Calc): 35.8 IBU
BU/GU: 0.78
Calories: 151 (12 ounces)
ABV: 4.8%
ABW: 3.7%
OG: 1.046
OG (Plato): 11.43° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.16° P
App. Atten.: 77.6%
Real Atten.: 63.6%
General Information
Method: All Grain
Source: Bryan Downs
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
15.00 pounds
Pale Malt (2 Row) US
70.6% of grist
3.00 pounds
Vienna Malt
14.1% of grist
2.00 pounds
Wheat, Flaked
9.4% of grist
1.00 pounds
Caramel/Crystal Malt - 10L
4.7% of grist
0.25 pounds
Chocolate Malt
1.2% of grist
21.25 pounds 100% of grist
Adjuncts
1.00 pounds Sugar, Table (Sucrose)  
2.00 pounds Honey  
Non-Fermentables
0 Anise, Star @ 30 minutes (Licorice flavor)  
0 Ginger Root @ 12 minutes (Holiday Beer)  
Reference
Hops
3.00 ounces
Willamette
5.5000000% Pellet @ 100 minutes
Type: Aroma
Use: Boil
16.5 AAUs
1.00 ounces
Goldings, East Kent
5.0000000% Pellet @ 5 minutes
Type: Aroma
Use: Boil
5 AAUs
4.00 ounces Total Hop Weight 21.5 AAUs
Reference
Yeast
White Labs Belgian Saison I Ale — Liquid — 0
Fermentation
Primary: 4 days @ 67° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
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