Farmhouse Basil

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 137 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)

Created: Sunday February 19th 2012

Original Gravity:

1.042

Final Gravity:

1.008

ABV (standard):

4.5%

IBU (rager):

28.3

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Torrified Wheat4 lb Torrified Wheat	36	2	21.9%
1.25 lb	Rolled Oats1.25 lb Rolled Oats	33	2.2	6.8%
13 lb	Belgian - Pilsner13 lb Pilsner	37	1.6	71.2%
18.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
1.50 oz	Cascade1.5 oz Cascade Hops	Leaf/Whole	7	Boil	90 min	42.9%
2 oz	Cascade2 oz Cascade Hops	Leaf/Whole	7	Aroma	5 min	57.1%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.50 oz	Cascade (Leaf/Whole)		0	100%
3.50 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.13 oz	coriander	Spice	Boil	5 min.
0.13 oz	bitter orange peel	Spice	Boil	5 min.
1 tbsp	whirlfloc	Other	Boil	15 min.
1 tbsp	yeast nutrient	Other	Boil	5 min.
1 tbsp	gelatin	Fining	Primary	1 min.
1.50 oz	Basil	Herb	Boil	5 min.

Yeast

White Labs - Belgian Golden Ale Yeast WLP570

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	68 - 75 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Belgian Water Profile Antwerp

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	12	20	69	87	81
This is to treat 20 gallons of water. chalk - 4 grams baking soda - 6 grams gypsum - 6 grams calcium chloride - 12 grams epsom salt - 10 grams
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	infusion mash at 157-160	Infusion	--	159 °F	75 min

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 13.38 gal (53.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.38 gal (5.53 qt) sparge/top-off.
Strike water volume at mash thickness of 1.75 qt/lb	7.98	31.9
Mash volume with grains	9.44	37.8
Grain absorption losses	-2.28	-9.1
Remaining sparge water volume (equipment estimates 7.93 g \| 31.7 qt)	10.55	42.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 13.38 g \| 53.5 qt)	16	64
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.13	-0.5
Post boil Volume	11	44
Going into fermentor	11	44
Total:	18.53	74.1
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle Efficiency N/A

Brew House: 78% 28.4 ppg

Wort Volume:

11.5 Gallons

Expected 11 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.042
Actual OG: 1.045

Alcohol and Attenuation:

ABV: 5.12%

Apparent Attenuation: 86.7%
Actual FG: 1.006
Calories per 12oz 137 calories
Carbohydrates per 12oz 12.4 g

Amount Packaged:

10 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 107
Pints: 80

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
3/24/2012 8:05 PM over 12 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	Hit mash temp with herms perfectly at 157. Held for 1 hr then raised to 160 for mash out. Ran pump to recirc for 45 minutes.
3/24/2012 10:18 PM over 12 years ago	+0	Brew Day Complete	1.045	11.5 Gallons	2/20/2021 3:43 AM over 3 years ago	had to add 1 lb of dme to hit gravity of 145. It came to 1.036 when boiled
3/25/2012 3:47 PM over 12 years ago	+1	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Basil character was in good balance with the hop character. Both were mellow/subdued. Mouthfeel was good out of the boil.
4/7/2012 8:02 PM over 12 years ago	+14	Fermentation Complete	1.006		2/20/2021 3:43 AM over 3 years ago	crisp, clean, light basil flavor with more basil aroma than flavor.
4/15/2012 10:38 PM over 12 years ago	+22	Packaged		10 Gallons	2/20/2021 3:43 AM over 3 years ago	Packaged. taste perfect. Should age well.
4/16/2012 1:42 AM over 12 years ago	+23	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Next time mash at 159 for a bit more dextrine. Good hop balance. slighly hoppier from the cascade than vanguard hops which is what fullsteam uses. yeast flavor isn't as silky as 3711. Could add .25 lb more of oatmeal. Mouthfeel is light and refreshing. Carbonated after 1 day in keg, and 2 weeks at 40 degrees.
4/19/2012 1:58 AM over 12 years ago	+26	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Good clear body. yeast plays a huge role. 3 dimensional beer but with a light very drinkable touch. Basil flavor is perfectly in balance. It may fade too much as the beer ages. Won't know for awhile. Bitterness level is perfect. Yeast is good...could probably use other Belgian for variation...but i like it cleaner. Lindsey doesn't want this recipe changed. Body, hops, basil, alcohol notes, esters are all in perfect balance. The yeast is clearing up...still a bit to floc out.
4/26/2012 2:55 PM over 12 years ago	+33	Tasting Note			2/20/2021 3:43 AM over 3 years ago	Drinking really well. Clear. Almost lager like. Licorice like basil notes. Very pleasant sessionable ale at 4% ish. Yeast adds some interesting flavors...high yeast pitching rate though so it is really clean. No fusil flavors, no diacytle. Lager/Ale flavor mixed with Basil. I really like this. Body is light...despite mashing at 157. Not watery, just light. Feels full in the mouth. Would try again with American two row, high pitching rate again for clean flavor, perhaps cal common yeast, Add 1/2 more Basil, and use Unmalted wheat in the grist instead of malted. This recipe is a keeper. Not 100% sold on the pilsner malt as a necessity and willing to play with the yeast strain. I like the cleaner flavor of the high pitching rate...the original recipe called for a saison yeast, and i like the abbey one better, and wonder what a well floculating cal common yeast would do.

Notes

Basil is added 5 minutes until flameout directly to the boil

1/2 minerals added at mash the other half added during the boil after sparging.

Ferment at 64 then let naturally rise into mid to high 70's to finish.

Total water needed is 20 gallons. Mash strike temp is 9 gallons at 172. Sparge at 170 with the other 11 gallons Use Herms to keep mash range at 157 for 75 min.

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Last Updated: 2012-06-05 03:02 UTC

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Farmhouse Basil