General Store - Country Beer - Farro - Beer Recipe - Brewer's Friend

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General Store - Country Beer - Farro

157 calories 9 g 12 oz
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Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 9 g (Per 12oz)
Created: Tuesday July 17th 2018
1.049
1.002
6.1%
19.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb US - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 68.4%
3 lb German - Spelt Malt3 lb Spelt Malt 37 2 31.6%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 0 min 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 19.77 50%
2 oz / $ 0.00
 
Yeast
Bootleg Biology - The Mad Fermentationist Saison Blend
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
68 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 4.04 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.16 12.6  
Mash volume with grains 3.92 15.7  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 5.6 g | 22.4 qt) 5.54 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.26 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes
  1. Add about 1.25# of your 6-row to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.

  2. add 10 quarts of water to produce a fairly thin mash. This is a simple infusion, but you want to target 151. Hold the gelatinization temperature range for 20 minutes.

  3. Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go!

  4. Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash.
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  • Last Updated: 2024-06-22 02:13 UTC