- Joined
- Jan 28, 2013
- Messages
- 3,887
- Reaction score
- 2,929
- Recipe Type
- All Grain
- Yeast
- Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
- Yeast Starter
- No
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.054
- Final Gravity
- 1.007
- Boiling Time (Minutes)
- 60
- IBU
- 25.5
- Primary Fermentation (# of Days & Temp)
- 14 Days at Garage Temp
For this recipe I took inspiration from my maternal Great-Grandparents. Unfortunately, I never had the opportunity to meet them however all of my family members spoke very highly of them. From my research, it appears the Lithuanians have a long and traditional brewing history where simplicity reins supreme. Unfortunately, I will not be pulling out part of the mash and baking it until golden brown and delicious this time around, maybe next time SWMBO is out of town. I will be brewing this next week after a very successful school year and high school baseball season (made it to the State Quarterfinals).
HOME BREW RECIPE:
Title: Old Country Ale (Lithuanian Farmhouse Ale)
Author: Sammy
Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 13.5 gallons
Boil Gravity: 1.044
Efficiency: 72% (brew house)
Hop Utilization Multiplier: 0.99
STATS:
Original Gravity: 1.054
Final Gravity: 1.007
ABV (standard): 6.15%
IBU (tinseth): 25.5
SRM (daniels): 11.27
Mash pH: 5.4
FERMENTABLES:
20 lb - Pilsner Malt (87%)
3 lb - Munich Malt 40L (13%) (@bracconiere special)
HOPS:
1.5 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 10.13
1.5 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 30 min, IBU: 7.78
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 10 min, IBU: 4.9
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 5 min, IBU: 2.69
MASH GUIDELINES:
1) Infusion, Temp: 144 F, Time: 45 min, Amount: 11 gal
2) Temperature, Temp: 160 F, Time: 30 min
3) Temperature, Temp: 168 F, Time: 10 min
4) Fly Sparge, Temp: 152 F, Amount: 6.5 gal
Starting Mash Thickness: 2 qt/lb
OTHER INGREDIENTS:
1.5 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
1.25 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
1.5 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
3.25 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash
1 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Starter: No
Form: Liquid
Attenuation (avg): 85%
Flocculation: High
Optimum Temp: 70 - 95 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: co2
CO2 Level: 3.25 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
This recipe has been published online at:
Lithuanian Farmhouse Ale | Saison All Grain Beer Recipe at Brewer's Friend
Generated by Brewer's Friend - Brewer's Friend | Homebrew Beer Recipes, Calculators & Forum
Date: 2021-06-11 00:52 UTC
Recipe Last Updated: 2021-06-11 00:49 UTC
HOME BREW RECIPE:
Title: Old Country Ale (Lithuanian Farmhouse Ale)
Author: Sammy
Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 13.5 gallons
Boil Gravity: 1.044
Efficiency: 72% (brew house)
Hop Utilization Multiplier: 0.99
STATS:
Original Gravity: 1.054
Final Gravity: 1.007
ABV (standard): 6.15%
IBU (tinseth): 25.5
SRM (daniels): 11.27
Mash pH: 5.4
FERMENTABLES:
20 lb - Pilsner Malt (87%)
3 lb - Munich Malt 40L (13%) (@bracconiere special)
HOPS:
1.5 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 10.13
1.5 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 30 min, IBU: 7.78
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 10 min, IBU: 4.9
2 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 5 min, IBU: 2.69
MASH GUIDELINES:
1) Infusion, Temp: 144 F, Time: 45 min, Amount: 11 gal
2) Temperature, Temp: 160 F, Time: 30 min
3) Temperature, Temp: 168 F, Time: 10 min
4) Fly Sparge, Temp: 152 F, Amount: 6.5 gal
Starting Mash Thickness: 2 qt/lb
OTHER INGREDIENTS:
1.5 g - Calcium Chloride (dihydrate), Time: 60 min, Type: Water Agt, Use: Mash
1.25 g - Epsom Salt, Time: 60 min, Type: Water Agt, Use: Mash
1.5 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
3.25 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash
1 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
YEAST:
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Starter: No
Form: Liquid
Attenuation (avg): 85%
Flocculation: High
Optimum Temp: 70 - 95 F
Fermentation Temp: 68 F
Pitch Rate: 0.75 (M cells / ml / deg P)
PRIMING:
Method: co2
CO2 Level: 3.25 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
This recipe has been published online at:
Lithuanian Farmhouse Ale | Saison All Grain Beer Recipe at Brewer's Friend
Generated by Brewer's Friend - Brewer's Friend | Homebrew Beer Recipes, Calculators & Forum
Date: 2021-06-11 00:52 UTC
Recipe Last Updated: 2021-06-11 00:49 UTC