Hay Buck Farmhouse Ale - Home Brew Forums
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Old 05-22-2011, 12:02 PM   #1
CreekBrewery
Recipes 
 
Aug 2009
Johnson Creek, WI
Posts: 191
Liked 6 Times on 4 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3711   
Yeast Starter: N/A   
Batch Size (Gallons): 5.5   
Original Gravity: 1.039   
Final Gravity: 1.008   
IBU: 23.7   
Boiling Time (Minutes): 90   
Color: 2.8   
Primary Fermentation (# of Days & Temp): 7 days @ 67   
Tasting Notes: refreshing light taste with hop/malt balanced, slight peppery Belgian esters   

Great session beer with a clean taste and just enough Belgian funk to make it a little different. The 3711 does give a silky mouthfeel as advertised and attenuation is amazing. Had a few BMC types really like it so you know it's not too over the top

Ingredients
6 lbs 4.0 oz Pilsner (2 Row) Bel (1.6 SRM) Grain 78.13 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 12.50 %
8.0 oz Vienna Malt (Briess) (3.8 SRM) Grain 6.25 %
4.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 3.13 %

1.00 oz Williamette [4.70 %] (90 min) Hops 18.4 IBU
0.50 oz Goldings, East Kent [4.50 %] (20 min) Hops 5.0 IBU
0.50 oz Goldings, East Kent [4.50 %] (1 min) Hops 0.4 IBU

1.00 tsp Irish Moss (Boil 10.0 min) Misc

1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Beer Profile
Original Gravity: 1.039 SG
Final Gravity: 1.008 SG
Alcohol by Vol: 4.03 %
Bitterness: 23.7 IBU Calories: 169 cal/pint
Est Color: 2.8 SRM Color:

Mash Profile
60 min Mash @ 154.0 F with ~75% efficiency

Fermentation
7 days @ 67 (usually doesn't take quite this long)

Optional
If you're going to prime with sugar try adding the zest from two lemons and juice from half a lemon to the priming solution boil. Filter as you pour into bottling bucket or keg.



 
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