#45 Soured Dark Winter Farmhouse Ale - Beer Recipe - Brewer's Friend

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#45 Soured Dark Winter Farmhouse Ale

155 calories 11.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Saison
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Tonsmiere - Mini Mash
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Saturday December 2nd 2017
1.048
1.006
5.6%
14.8
28.9
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Dry Malt Extract - Amber2.5 lb Dry Malt Extract - Amber 42 10 56.3%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 22.5%
3 oz American - Caramel / Crystal 60L3 oz Caramel / Crystal 60L 34 60 4.2%
3 oz American - Chocolate3 oz Chocolate 29 350 4.2%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 4.2%
3 oz Belgian - Special B3 oz Special B 34 115 4.2%
3 oz German - Carafa II3 oz Carafa II 32 425 4.2%
71 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 oz Warrior0.17 oz Warrior Hops Pellet 15.7 Boil 60 min 14.75 100%
0.17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz dried Zante currants Spice Secondary 0 min.
8 each pinot soaked oak cubes Flavor Secondary 0 min.
 
Yeast
Bootleg Biology - The Mad Fermentationist Saison Blend
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Infusion -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.85 g | 19.4 qt) 3.34 13.4  
Mash volume with grains (equipment estimates 4.85 g | 19.4 qt) 3.42 13.7  
Grain absorption losses (steeping) -0.12 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 5.01 g | 20 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 3.5 14  
Going into fermentor 3.5 14  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.34 13.4
Equipment Profile Used: System Default
 
Notes

Tweaked
Not enough Amber DME, substitute Light DME and Crystal 60.

Pitched over Sour Saison yeast cake.

Modified Michael Tonsmiere's Saison recipe by lowering the ABV and using Michael Tonsmiere's The Mad Fermentationist Saison Blend.

To brew this saison homebrew recipe, steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Mash at 159°F (71°C) for 60 minutes. Add the roasted barley extract to the wort at the start of the boil. Perform a 60 minute boil.

Chill to 68°F (20°C), transfer to a fermenter and pitch yeast. Hold fermentation close to 75°F (24°C).

For 5 gallon batch - After the initial wave of fermentation is complete add 1 oz (28 g) red wine soaked oak cubes and 25 oz (907 g) dried Zante currants. Store beer between 60-80°F (16-27°C) until the gravity is stable from one month to the next (a minimum of six months). Bottle or keg and carbonate to 2.4 volumes of CO2.

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  • Last Updated: 2018-11-25 22:42 UTC