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Old 11-17-2008, 05:19 PM   #1
WheeledGoat
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Default Partial - Xeric Fields

Recipe Type: Partial Mash
Yeast: Wyeast 3726 Farmhouse Ale
Yeast Starter: 4 days: 1cup DME in 2qt
Batch Size (Gallons): 5
Original Gravity: 1.069
Final Gravity: 1.010
IBU: 20.9
Boiling Time (Minutes): 60
Color: 5.8
Primary Fermentation (# of Days & Temp): 26 days @ 85F
Secondary Fermentation (# of Days & Temp): 8 days @ 72F
Tasting Notes: Great aromatics, light floral notes, medium fruity & earthy notes, fantastic finish



Ingredient List
1lb Pilsner German 2-row
1lb Wheat
0.5lb Biscuit

7lb Briess Pilsen Light DME

1oz US Fuggle 4.7%aa 60min (whole leaf - actual: 1.15oz)
3/4oz Glacier 5.9%aa 10min (whole leaf - actual: 0.8oz)
1/4oz Glacier 5.9%aa 2min (whole leaf)

Wyeast 3726 Farmhouse Ale


Partial Mash: (German 2-row, Wheat, Biscuit)
15cups water, grains split up in 2 bags, 147F x45min
Sparged by soaking & teabagging in 15cups 170F


Boil (60min)
Added PM & DME to 4 gallons H20 (total boil: 6.8gal)
60min: 1.15oz Fuggle
10min: 0.8oz Glacier
2min: 0.25oz Glacier

Still had to add 0.25gal bottled spring water post-boil to get to a little over 5 gal.

I had intended to use some Malto Dextrin to increase mouthfeel, but I forgot it (and the Irish Moss, too!). Turns out I'm very glad. Mouthfeel is great as is.

Fermentation
Pitched yeast starter at 80F
Left at basement temp (72F).
9hr: Airlock bubbling great
24hr: Airlock "boiling" - 78F in 72F ambient
36hr: Airlock activity slowed
48hr: 1 bubble/3 sec - 74F in 72F ambient

Moved to 85F water bath, bubbled slow but steady for 2 weeks.
Water bath pics: one two three
Next time I'll have the bath ready and put it in there from the start.

26 days: Racked to secondary to clarify
32 days: Kegged
47 days: Perfect! Big crowd pleaser, yet very interesting to drink.

Impressions

Good head retention (could be better, but not too shabby).

It's pretty clear, but I regret forgetting the Irish Moss - would have helped out I think. I love the color. While it was fermenting, I was thinking that next time I would cut down the DME boil time to 30min, but I love it in the glass. (It's not quite as amber as this pic would lead you to believe - it's really straw colored). Next time I won't change a thing.



Aroma is great. Starts off with mild floral notes. Has good fruity, spicy and earthy qualities. Finishes very nice - dry and refreshing but with good body and mouthfeel.

This one's a keeper! Not everyone likes it, but about 4/5 of my guests love it. Women seem to like it a lot, too, which surprised me. It's definitely got a strong character to it (farmhouse yeast) but is very easy to drink. Even "non-beer drinkers" ask me to bottle some up for them to take home (which I'm happy to do on the spot for them, courtesy of the BMBF!)

You definitely don't taste the 7.7% ABV, but you feel it! This is going to be a permenant resident in my keezer - I'm making a tap handle with the logo you see at the top of this thread.
__________________
Primary: Imperial IPA, Biermuncher's OctoberFAST, Zombie Dust
Secondary: Caberlot (my first wine!)
Cold Crashing: Goat's Spare Tire
Kegged & On Tap: Bavarian Hefeweizen, 3-year aged Cider

Projects: The Ravens Keezer - Custom Gas System - 10gal MLT
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