[DC02] Dark Farmhouse

All Grain Recipe

Submitted By: dgagnon (Shared)
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Brewer: Dan G.
Batch Size: 2.38 galStyle: Specialty Beer (23A)
Boil Size: 3.08 galStyle Guide: BJCP 2008
Color: 26.8 SRMEquipment: Pasta Pot
Bitterness: 18.8 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Two Stage - Brett
ABV: 5.0%Taste Rating: 25.0

Ingredients
Amount Name Type #
3.63 gal Montreal, QC Water 1
2 lbs Pale Malt, 6-Row (Rahr) (2.3 SRM) Grain 2
8.00 oz Rye Malt (4.7 SRM) Grain 3
8.00 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 4
4.00 oz Barley, Flaked (1.7 SRM) Grain 5
4.00 oz Oats, Flaked (1.0 SRM) Grain 6
4.00 oz Rye, Flaked (2.0 SRM) Grain 7
4.00 oz Wheat, Flaked (1.6 SRM) Grain 8
3.00 oz Black (Patent) Malt (500.0 SRM) Grain 9
3.00 oz Roasted Barley (300.0 SRM) Grain 10
5.29 oz Dextrose (Briess) (1.0 SRM) Sugar 11
0.25 oz Palisade [8.4%] - Boil 60 min Hops 12
0.50 Whirlfloc Tablet (Boil 15 min) Misc 13
0.5 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
0.5 pkgs Brettanomyces Lambucus (Wyeast Labs #5526) Yeast 15
0.20 tsp Amylase Enzyme (Secondary 90 days) Misc 16

Taste Notes

After 2 weeks: medium body. Cherry / chocolaty taste. Not much tartness yet. More of a lambic taste. A black lambic !

Notes

second mash step ended up being at a much higher temperature ~ 164 batch size was wrong, corrected half way Water quantities and temperatures are a bit wonky, not my best job pasta strainer over the second pot, poured half the grain, sparged with 3qt water at 168f strained and trashed the spent grain poured the rest in the strainer, use 1qt water at 168 to rinse off the pot, pour into the strainer sparged with 3qt water at 168f strained and trashed the spent grain After boil, covered and left to cool until morning Was still too hot in the morning. Added 2QT water to bring it to roughly 8QT. After work, pitched half a package of both dry and liquid yeast directly in the pot. we'll see how that goes. sprinkled some amylase enzyme on the top after taking gravity reading. 9.6cm @ 1.014 gravity after primary ( was 1.040 ). let the sediment go back to rest. Added 150g of dextrose with 1.860L water, boiled 5-10 minutes (1748g after boil) in the secondary carboyle, wait till it cooled to 25c siphoned from primary to secondary, trying not to catch the sediments. 9.6cm = 7.4L 2cm = 1.89L

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