Norwegian Farmhouse Ale - Beer Recipe - Brewer's Friend

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Norwegian Farmhouse Ale

229 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 10 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: R. Winchester
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday February 24th 2017
1.070
1.011
7.8%
36.1
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 81.8%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.5%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 4.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Mash 0 min 6.36 20%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 10 min 17.04 40%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 5 min 12.72 40%
5 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Sparge -- 102 °F 20 min
24 qt Sparge -- 152 °F 30 min
24 qt Sparge -- 154 °F 60 min
20 qt Sparge -- 175 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.28 17.1  
Grain absorption losses -1.38 -5.5  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 2.63 g | 10.5 qt) 3.23 12.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.4 g | 17.6 qt) 5 20  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.66 26.7
Equipment Profile Used: System Default
 
Notes

Traditional Norwegian farmhouse ale uses pale malts. Although wort is often fermented "raw" (that is, without boiling), this recipe uses a very short 10 minute boil to sanitize the wort and produce some bitterness from the hops.

The malt bill is adapted from my saison recipe. I also use Styrian Goldings hops in my saison, and since most Norwegian recipes I've found don't give much information (the closest says "any central European Nobel hop" should work), so, Styrian Goldings it is.

Except for this iteration (5/11/17), I'll be substituting Hallertau Mittelfruh, added to the mash, and Cascade and Lemon Drop added at the beginning of the boil and at 5 minutes. Remember, this is only a 10 minute boil.

This beer will be fermented warm (80F) with traditional Kveik yeast.

If I could add anything to this recipe, it might be some juniper branches.

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  • Last Updated: 2017-09-01 19:49 UTC