La Cygne Farmhouse

French Country Ale (blond)

This is a 2004 BJCP style 16d beer.

Recipe: Biere de Garde (based on Recipe from January/February Zymurgy)
Volume: 5 gallons
Dates:

Brew date: Mar 6, 2005
Transfer to secondary: Mar 19, 2005
Bottling: Apr 2, 2005

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: WLP565 Belgian Saison

Grain bill

	Potential sg pppg	Points per gal
7 lbs Pale 2-row Malt 4 lbs Vienna Malt 1 lbs Wheat Malt 1 lbs Quaker Oats .75 lb Corn Sugar	1.037 1.035 1.037 1.032 1.046	257.0 140.0 37.0 32.0 11.5
	Ideal: Pre-boil: Target:	479.5 479.5 479.5	/ 5 gal = 88.5 >>> 1.096 * 70%/ 6 gal = 51.6 >>> 1.056 * 70%/ 5 gal = 62.0 >>> 1.067

Hops

.6 oz Hallertauer - 4.8% avg alpha Utilization: 60 minutes @ 1.056 = 21.9%	*IBU = 0.6 4.8 * 21.9 * 0.75 / 4.5 = 10.5**
0.2 oz Hallertauer - 4.8% avg alpha Utilization: 30 minutes @ 1.056 = 16.8%	*IBU = 0.2 4.8 * 16.8 * 0.75 / 4.5 = 2.7**
0.2 oz Hallertauer - 4.8% avg alpha Utilization: 10 minutes @ 1.056 = 7.9%	*IBU = 0.2 4.8 * 7.9 * 0.75 / 4.5 = 1.3**
	Total IBU = 15

Other

1/2 oz Bitter Orange - 10 min 1 tsp cracked Coriander - 10 min

Activity Log

Yeast Starter:

About 24 hours before the brew, boiled 4 oz of DME in 1.2 liters of water in a 2 liter flask with aluminum foil fitted on the top. After cooling, shook to aerate, pitched yeast, shook again and fitted with stopper and airlock. Placed at 75 f.

Mash/Lauter/Sparge:

Heated 4 gallons of water to 170 f in 10 gallon Polarware kettle with false bottom and stirred in grain. Heated to obtain ~153 f and let stand for 60 minutes. Added boiling water to mash out at 173 f. Sparged with 168 f water capturing run-off in 6 gallon bucket with easy mash screen. Cleaned Polarware kettle and transferred run-off back into it.

Boil:

Boiled for 2 1/2 hours. Added hops at 60 minutes and 30 minutes. Added hops, crushed coriander seed and dried bitter orange peel at 10 minutes. Cooled with counterflow chiller into 5 gallon carboy obtaining ~4.5 gallons. Took specific gravity reading of 1.074. Rocked on folded towel for 1 minute to aerate. Pitched yeast, fitted stopper and airlock and placed at 72 f.

Fermentation (target final gravity = 1.012):

Observations of primary stage (14 days @ 72 f)

1 day: 1 inch of foam, 111 bubbles per minute
2 days: patchy foam, 4 bubbles per minute
3 days: small brown patches of foam, 2 bubbles per minute

Swirled to stir up yeast and siphoned to second 5 gallon carboy. Took specific gravity reading of 1.020. Fitted stopper and airlock and placed at 75 f.

Bottling:

Filled 2 liter bottle 4/5 full and put under 30 lbs/sq in CO2 in fridge. Took specific gravity reading of 1.020 putting ABV at 7.0%. Boiled 4 ounces of corn sugar in 2 cups of water and placed in bottling bucket. Siphoned 4 gallons into bottling bucket. Filled and capped 39 bottles.

Labeled 36 bottles. See La Cygne Farmhouse labels here.

Results:

TBD