[DC02] Dark Farmhouse 
All Grain Recipe
Submitted By: dgagnon (Shared)
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| Brewer: Dan G. | |
| Batch Size: 2.38 gal | Style: Specialty Beer (23A) |
| Boil Size: 3.08 gal | Style Guide: BJCP 2008 |
| Color: 26.8 SRM | Equipment: Pasta Pot |
| Bitterness: 18.8 IBUs | Boil 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 items |
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 = 1.89LThis Recipe Has Not Been Rated
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