WACO Farmhouse Beer Recipe | All Grain Saison | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

WACO Farmhouse

152 calories 11.7 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 17 gallons (ending kettle volume)
Pre Boil Size: 17.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Keith Whitford
Hop Utilization: 99%
Calories: 152 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Wednesday June 18th 2025
1.047
1.006
5.4%
0.0
4.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 lb Canada Malting - OAT MALT33 lb OAT MALT 27.6 2.6 97.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 2.9%
34 lbs / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Temperature -- 65 °F 360 min
4 gal Temperature 212 °F 116 °F 60 min
4 gal Temperature 212 °F 140 °F 60 min
4 gal Temperature 212 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
3 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 263 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

The night before brewing, mill the grains, mix with about 11 quarts (10.4 liters) of unheated water, and rest it overnight. In the morning, add 7 quarts (6.6 liters) of boiling water, rest 60 minutes, then repeat that step with the same volume two more times. (That should get you steps around 116°F/47°C, 140°F/60°C, and 154°F/68°C—or don’t worry about it because the farmers weren’t recording temperatures.) Recirculate until the runnings are free of particles, then run off into the kettle. That should get you about 7 gallons (26.5 liters) of wort, or sparge/top up as needed. Boil for 120 minutes—or longer, if you like—adding hops and bog myrtle (if using) according to the schedule. (Optionally, brew a hop tea instead—see Brewer’s Notes.) Cool to about 99°F (37°) and pitch the kveik; ferment warm or at ambient temperatures. Primary fermentation should take only a few days, then chill, package, and carbonate as desired.

Recipe Picture
Last Updated and Sharing
 
47
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-06-18 12:53 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top