Farmhouse Ale - Long Lot (Bet the Farm) - Beer Recipe - Brewer's Friend

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Farmhouse Ale - Long Lot (Bet the Farm)

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tracy Rickels
Hop Utilization: 97%
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday March 22nd 2024
1.056
1.014
5.5%
24.9
4.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 60.1%
2.40 lb German - Pilsner2.4 lb Pilsner 38 1.6 20.6%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 8.6%
1 lb German - Vienna1 lb Vienna 37 4 8.6%
3.84 oz German - Acidulated Malt3.84 oz German - Acidulated Malt 27 3.4 2.1%
11.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 4.28 Boil 60 min 19.67 50%
1 oz Cascade1 oz Cascade Hops Pellet 4.28 Boil 15 min 5.81 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
RO Water (My House)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.33 13.3  
Mash volume with grains 4.18 16.7  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 5.24 g | 21 qt) 5.76 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 27.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

Add 3/4 oz freshly grated ginger and zest from 1 whole grated Valencia orange peel with 5 mins left in the boil.

Add irish moss and yeast nutrient near the end of the boil. Adjust pH at the end of the boil to 5.10.

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  • Last Updated: 2024-04-06 15:30 UTC