BeerSmith™ Recipe Cloud

Notes

HOW DOES FARMHOUSE SOUR DIFFER FROM NORWOOD?* Boil - this is a beer that is often not boiled much or at all. Only 20 min boil. *We are replacing a bit of caramel with victory malt to get a subtle Begian biscuit flavour that is so characteristic of many farmhouse ales. *YEAST = YEAST BAY FARMHOUSE SOUR ALE Mix of sacc and lacto, takes 1-3 months to sour. Accordingly, only add Juniper and grapefruit once FG is reached. Accordingly, only minimal hops. Fermenting at room temp c.24 degrees C Likely to take 1-3 months to reach ideal acidity. ONCE IDEAL ACIDITY REACHED, ADD: *NOT SPLITTING BATCH *We will boost juniper tincture by 50% as too subtle before *We will halve juice and peel to render more subtle. *We will dry hop to add to aroma. dry hop 20gms add tincture 300mls add peel 60gms add juice 185mls BOTTLE AFTER ONE WEEK of these final additions. (Options: Addition of juniper berries: MASH - where short boil, addition in mash desireable 50g in 19L batch/half cup dried juniper berries BOIL half oz- 1 oz in the boil at 10-15 minute mark - crushed with mortar/pestle AT FERMENTATION - where we want to see how the yeast expresses itself before juniper-hopping. Tincture of juniper berries into fermenter)