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Old 04-26-2013, 12:50 AM   #1
Austin_
 
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Mar 2008
Nashville, TN
Posts: 822
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Recipe Type: All Grain   
Yeast: WLP670 American Farmhouse Blend   
Yeast Starter: 1.5L   
Batch Size (Gallons): 5.00   
Original Gravity: 1.067   
Final Gravity: 1.006   
IBU: 25   
Boiling Time (Minutes): 90   
Color: 5.9 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 68 degrees F   
Secondary Fermentation (# of Days & Temp): 3-6 months   
Tasting Notes: Easy drinking pale farmhouse ale with a touch of funk.   

7 lbs. Pils
5 lbs Vienna
0.25 lbs Amber Malt
8 oz. Corn Sugar

Mash at 150 F

18 IBU Hallertauer @ 60 mins
7 IBU East Kent @ 10 mins
4 oz. fresh satusma peel @ flameout (orange can be subbed)
6 g Coriander @ flamout

WLP670 American Farmhouse Blend @ 68 degrees. Don't go hot like some people are wont to do with saisons. It will stall out in the low teens, then the brett will kick in and take it down below 1.010.

***WARNING*** Yeast contains Brett. Be careful with cross contamination in your brewery.

The recipe was based off of the Saison de Pipaix recipe in the book Farmhouse Ales by Phil Markowski (Great read. Check it out).

I have been zeroing in this recipe for a good number of batches and I am finally at a place where I'm really happy with it. I took some to a beerfest last month and people loved it. Had tons of people come back for seconds and thirds. Very easy drinking. Perfect for a hot day.

I'd say two months is bare minimum when drinking this as that's when the gravity settles, but I'd go for at least 3-6 months. Could easily be taken longer, but I have never made it past 6 months as it's everything I want at that age.

 
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Old 05-10-2013, 12:43 PM   #2
BrewNow
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Sep 2010
Philadelphia Suburbs
Posts: 187

What temp do you store the beer while in secondary? Hold close to 68F?

 
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Old 05-14-2013, 10:12 PM   #3
Austin_
 
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Mar 2008
Nashville, TN
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Whatever temp my house is at. So around 72-76 degrees.

 
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