La Folie

219 calories 23 g
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 219 calories (Per )
Carbs: 23 g (Per )
Created Monday June 13th 2016
Amount Fermentable Cost PPG °L Bill %
9.75 lb American - Pale 2-Row9.75 lb Pale 2-Row 37 1.8 70.3%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 10.8%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 10.8%
10 oz Belgian - Unmalted Wheat10 oz Unmalted Wheat 36 2 4.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
13.88 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 4.83 100%
0.25 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
Infusion 155 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
- -
1 Each
Attenuation (avg):
Optimum Temp:
66 - 72 °F
0.00 Yeast Pitch Rate and Starter Calculator

Mash at 154 °F (68 °C). Boil for 60 minutes. Ferment with neutral ale yeast at 75 °F (24 °C), then rack to barrel and add sour blend. Aging time is totally up to the barrel. This is where years of tasting and blending come in handy. If you want to blend, try ~ 20% of a sweeter (younger) barrel, ~30% of a nice mild sour barrel and ~50% of a well established “tour gripper” with nice oak notes (cherries, horse blanket, etc). (Young usually means ~ 1 year, mid range ~2 years and grippers are 3+ years.) But there are no rules here. Do whatever works for you.

Don’t have the budget (or room) for a barrel? Try this “poor man’s” method of emulating some of the aspects of barrel aging. Conduct your primary fermentation in a bucket or ferment the beer with ale yeast, then rack it to a bucket — adding any “bugs” that may be called for. Buckets are more permeable to oxygen than barrels are, so let the beer condition in the bucket for only about 3 months, then rack it to a carboy for the remaining conditioning time. Two weeks before racking, take 3.0 oz. (85 g) of oak cubes (French oak, medium toast) and soak them in wine. Use Chardonnay for the Temptation clone, Pinot Noir for La Roja, Cabernet Sauvignon for Darth Porter and Burgundy or Meritage for Grand Cru and La Folie. Change wine every 3 days to lessen the intensity of the new oak. Add cubes when beer is racked to carboy.

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Last Updated: 2016-12-02 00:46 UTC

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