Farmhouse Ale - Beer Recipe - Brewer's Friend

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Farmhouse Ale

1 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 170 liters (fermentor volume)
Pre Boil Size: 188 liters
Post Boil Size: 180 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Monday March 21st 2022
1.047
1.007
5.2%
19.4
3.5
5.3
34.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Gladfield - German Pilsner Malt25 kg German Pilsner Malt 37.3 2.03 68.5%
10 kg Weyermann - Barke Pilsner Malt10 kg Barke Pilsner Malt $ 3.40 / kg
$ 34.00 		37.03 1.75 27.4%
1.50 kg Gladfield - Sour Grapes Malt Acid1.5 kg Sour Grapes Malt Acid 12.4 2.03 4.1%
36.50 kg / $ 34.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Boil 60 min 19.37 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (anhydrous) Water Agt Mash --
20 g Epsom Salt Water Agt Mash --
10 g Gypsum Water Agt Mash --
5 g Table Salt Water Agt Mash --
20 g Whirlfloc Water Agt Boil 15 min.
20 g Yeast Nutrient Other Boil 15 min.
3 ml Lactic acid Water Agt Sparge --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
300 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 2977 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
90 L Strike 69 °C 65 °C 180 min
Temperature 65 °C 76 °C 10 min
135 L Sparge 76 °C 76 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 179.05 L. Suggest reducing initial water volume to 45.4 L and adding 133.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 115.34 L. Suggest reducing strike water volume to 21.31 L and adding 69.94 L sparge/top-off. 91.3
Strike water volume at mash thickness of 2.5 L/kg 91.3
Mash volume with grains 115.3
Grain absorption losses -36.5
Remaining sparge water volume (equipment estimates 125.2 L) 134.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 179.1 L) 188
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 170 L) 180
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 180 L) 170
Total: 225.4  
Equipment Profile Used: System Default
 
Notes

https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager

NOTES / PROCESS
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Electric Brewery Heating Element Assembly
BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days.
Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to around 2.5 volumes of CO2.
The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing.

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  • Last Updated: 2022-07-07 21:20 UTC
  • Snapshot Created: 2022-03-21 07:23 UTC
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