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0018 - Hoppy Farmhouse Ale (Farmhouse Pale Ale - GD/ Farmhouse Ale - M )

131 calories 11 carbs
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 60 min
Batch Size: 345 liters (fermentor volume)
Pre Boil Size: 350 liters
Pre Boil Gravity: 9.9 °P (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 131 calories (Per 355mL)
Carbs: 11 g (Per 355mL)
Created Saturday May 18th 2019
10.1 °P
1.6 °P
4.49%
34
3.19
5.62
 
Fermentables
Amount Fermentable PPG °L Bill %
33.5 kg American - Pilsner33.5 kg Pilsner 37 1.8 56.8%
8.5 kg American - Carapils (Dextrine Malt)8.5 kg Carapils (Dextrine Malt) 33 1.8 14.4%
8.5 kg American - Vienna8.5 kg Vienna 35 4 14.4%
8.5 kg American - Wheat8.5 kg Wheat 38 1.8 14.4%
59 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
300 g Mosaic300 g Mosaic Hops Pellet 12.5 Boil 20 min 18.31 17.1%
300 g Mosaic300 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 10.87 17.1%
150 g Sorachi Ace150 g Sorachi Ace Hops Pellet 11.1 Whirlpool 0 min 4.83 8.6%
750 g Mosaic750 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 42.9%
250 g Sorachi Ace250 g Sorachi Ace Hops Pellet 11.1 Dry Hop 7 days 14.3%
 
Mash Guidelines
Amount Description Type Temp Time
210 L Temperature 64 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
Escarpment Labs - Old World Saison Blend
Amount:
1
Attenuation (avg):
85%
Flocculation:
Med-Low
Optimum Temp:
22 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1218 B cells required
Escarpment Labs - Brett D
Amount:
1
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
22 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1218 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Edmonton Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Initial ferment with Old World Saison Yeast, allow to reach > 7 plato, bitch Brett D. Dry Hop, 3-4g per litre? Allow to Condition cold for long period, tasting for the right mix of funk/hoppy fresh.

Potentially blend down with fresh IPA? Or fresh Dry Hopped Sour?? Both??


Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-15 15:01 UTC
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