climateboy
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- Sep 15, 2008
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Hey all. I am getting married in late August, on a farm in Virginia, and I will be making six 5-gallon batches--a hefeweizen and a farmhouse ale for the cocktail reception immediately after the ceremony; a best bitter and a dubbel for dinner; and a tripel and an experimental brew (likely with gruit instead of hops, and potentially guarana powder) for once the party starts in earnest and goes late The idea is to tap each pair of kegs as the festivities progress, and have them all running concurrently by the end (if they don't get finished) on three separate two-tap jockey boxes (rented).
It will be hot out there, so I'm starting with lower-gravity beers, and ramping up as the evening progresses. I will keep them all on the drier side.
This is the farmhouse recipe I am considering for the reception. The goal is for it to be refreshing and quenching, complex and drinkable, and to pair well with the fresh food, outdoors and sun, and the special, festive occasion.
Thanks in advance for any feedback.
TYPE: All Grain
Batch Size: 6.50 gal (what I don't keg I will bottle for cellaring)
OG: 1.045 SG
Color: 4.9 SRM
IBU: 30.4 IBUs
Boil Time: 90 Minutes
Yeast: Blend of Wyeast 3726-PC (Belgian Farmhouse), WLP670 American Farmhouse, and WLP650 Brett Brux.
Ingredients:
------------
Fermentables:
6 lbs Best Malz 54.5 %
2 lbs Rye Malt 18.2 %
2 lbs Bohemian Floor Malted Wheat Malt 18.2 %
8.0 oz Acidulated Malt 4.5 %
4.0 oz Honey Malt 2.3 %
4.0 oz Special Roast (Briess) 2.3 %
Hops:
0.25 oz German Perle [7.80 %] - First Wort Hop 6.6 IBUs
0.25 oz Styrian Goldings [3.80 %] - First Wort Hop 3.2 IBUs
1.00 oz Styrian Goldings [3.80 %] - 60 min 10.9 IBUs
0.25 oz German Perle [7.80 %] - 60 min 5.6 IBUs
0.25 oz German Perle [7.80 %] - 15 min 2.8 IBUs
0.25 oz Styrian Goldings [3.80 %] - 15 min 1.4 IBUs
0.50 oz Styrian Goldings [3.80 %] - 0 min 0.0 IBUs
0.25 oz German Perle [7.80 %] - 0 min 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Protein Rest--131.0 F--15 min
Saccharification--148.0 F--60 min
Mashout
It will be hot out there, so I'm starting with lower-gravity beers, and ramping up as the evening progresses. I will keep them all on the drier side.
This is the farmhouse recipe I am considering for the reception. The goal is for it to be refreshing and quenching, complex and drinkable, and to pair well with the fresh food, outdoors and sun, and the special, festive occasion.
Thanks in advance for any feedback.
TYPE: All Grain
Batch Size: 6.50 gal (what I don't keg I will bottle for cellaring)
OG: 1.045 SG
Color: 4.9 SRM
IBU: 30.4 IBUs
Boil Time: 90 Minutes
Yeast: Blend of Wyeast 3726-PC (Belgian Farmhouse), WLP670 American Farmhouse, and WLP650 Brett Brux.
Ingredients:
------------
Fermentables:
6 lbs Best Malz 54.5 %
2 lbs Rye Malt 18.2 %
2 lbs Bohemian Floor Malted Wheat Malt 18.2 %
8.0 oz Acidulated Malt 4.5 %
4.0 oz Honey Malt 2.3 %
4.0 oz Special Roast (Briess) 2.3 %
Hops:
0.25 oz German Perle [7.80 %] - First Wort Hop 6.6 IBUs
0.25 oz Styrian Goldings [3.80 %] - First Wort Hop 3.2 IBUs
1.00 oz Styrian Goldings [3.80 %] - 60 min 10.9 IBUs
0.25 oz German Perle [7.80 %] - 60 min 5.6 IBUs
0.25 oz German Perle [7.80 %] - 15 min 2.8 IBUs
0.25 oz Styrian Goldings [3.80 %] - 15 min 1.4 IBUs
0.50 oz Styrian Goldings [3.80 %] - 0 min 0.0 IBUs
0.25 oz German Perle [7.80 %] - 0 min 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Protein Rest--131.0 F--15 min
Saccharification--148.0 F--60 min
Mashout
