Description
FARMHOUSE ALE
| Est Bitterness: 17.5 IBU | Est Color: 7 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 12.3 L |
Boil Time: 60 min End of Boil Vol: 10.5 L Final Bottling Vol: 8 L |
Fermentation: Ale, Single Stage
Efficiency: 72.00 % |
Prepare for Brewing
- Hydrate yeast with 150 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 18 L
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.50 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 66.7 % | 0.98 L |
| 0.50 kg | CHÂTEAU VIENNA (5.5 EBC) | Grain | 2 | 22.2 % | 0.33 L |
| 0.25 kg | CHÂTEAU WHEAT BLANC (4.5 EBC) | Grain | 3 | 11.1 % | 0.16 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Mash In | Add 9. 5 L of water at 73.0 C | 68.9 C | 45 min |
- Sparge Water Acid: None
- Batch sparge with 2 steps (0.5L, 8L) of 75.6 C water
- Add water to achieve boil volume of 12 L
- Estimated pre-boil gravity is 10 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 12.50 g | Saaz [3.00 %] – Boil 60.0 min | Hop | 4 | 10.6 IBUs | – |
| 12.50 g | Saaz [3.00 %] – Boil 15.0 min | Hop | 5 | 7.0 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 6 | – | – |
- Estimated Post Boil Vol: 10.5 L and Est Post Boil Gravity: 12.5 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | AY4 – AEB (AEB #AY4) | Yeast | 7 | – | – |
- Measure Actual Original Gravity _______ (Target: 12.5 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 8 | – | – |
- Measure Final Gravity: _________ (Estimate: 3.8 Brix)
- Date Bottled/Kegged: ___________ – Carbonation: Add 30g Table sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
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