- Recipe Type
- All Grain
- Yeast
- Wyeast Farmhouse Ale3726
- Yeast Starter
- 1 liter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.070
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 90
- IBU
- 38.2
- Color
- 6.1
- Primary Fermentation (# of Days & Temp)
- 28 @ 75 F
- Secondary Fermentation (# of Days & Temp)
- 14 days 32F
- Tasting Notes
- Belgian Bready,citrus, peppery spice and fruity aftertaste with a dry finish hig carb
What can I say its delicious, highly drinkable due to 1.004 attenuation, after two glasses I realized it finished at about 8.7% alcvol and I'm on HBT posting it...I was going for an Ommegang feel, which explains the ginger and orange additions...I would choose this one over it any day of the week. I force carbed this to about 3-4 vols.
This was a no sparge brew, eff was around 65%.
Mash at 149F for 60 min, 156 for 30 min, 168 for 15 min.
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 68.4 %
2 lbs Munich Malt (9.0 SRM) Grain 2 13.7 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 6.8 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 4 6.8 %
10.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 4.3 %
1.00 oz El Dorado [10.00 %] - Boil 60.0 min Hop 6 27.6 IBUs
0.50 oz Citra [10.00 %] - Boil 15.0 min Hop 8 6.9 IBUs
0.50 oz Citra [10.00 %] - Boil 1.0 min Hop 11 0.6 IBUs
1.00 oz Cascade [3.50 %] - Steep/Whirlpool 25.0 min Hop 12 3.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.10 oz Ginger Root (Boil 5.0 mins) Herb 9 -
0.10 oz Orange Peel fresh grated (Boil 5.0 mins) Spice 10 -
1.0 pkg Farmhouse Ale (Wyeast Labs #3726) [124.21 ml] Yeast 13 -
Water: Used some advice from Gordon Strongs new book - RO Water treated with 1/4 tsp 10% phosphoric acid per 5 gallons
.5 tsp CACI2 and .5 tsp caso4 in mash
This was a no sparge brew, eff was around 65%.
Mash at 149F for 60 min, 156 for 30 min, 168 for 15 min.
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 68.4 %
2 lbs Munich Malt (9.0 SRM) Grain 2 13.7 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3 6.8 %
1 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 4 6.8 %
10.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 4.3 %
1.00 oz El Dorado [10.00 %] - Boil 60.0 min Hop 6 27.6 IBUs
0.50 oz Citra [10.00 %] - Boil 15.0 min Hop 8 6.9 IBUs
0.50 oz Citra [10.00 %] - Boil 1.0 min Hop 11 0.6 IBUs
1.00 oz Cascade [3.50 %] - Steep/Whirlpool 25.0 min Hop 12 3.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.10 oz Ginger Root (Boil 5.0 mins) Herb 9 -
0.10 oz Orange Peel fresh grated (Boil 5.0 mins) Spice 10 -
1.0 pkg Farmhouse Ale (Wyeast Labs #3726) [124.21 ml] Yeast 13 -
Water: Used some advice from Gordon Strongs new book - RO Water treated with 1/4 tsp 10% phosphoric acid per 5 gallons
.5 tsp CACI2 and .5 tsp caso4 in mash
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