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Notes

This recipe, and it’s brother with more hops limiting sourness, started with Mainiacal Yeast’s “Kveik The World” yeast which also contains hop sensitive Lactobasilicus. I also wanted to incorporate a fair amount of oats as well as wheat in an all Maine grown grist to create a Maine Farmhouse (or in this case, Barn) Ale. I am also a big fan of Cardamom in my coffee every morning, both of which get ground together in my burr grinder for each pot. This morning I also ground some in the burr grinder for this batch. I used 7 gr, or roughly 1/4 oz (and if you are worried, I cleaned the grinder realy well first!). 2019-06-15: Brewday and we started at roughly 0715 hrs. Not using the mash timer today, just the timer in ToP Link. Strike temp gave me a starting temp of more like 116.6°F instead f 113°F for dough-in and starting the slope. 3.6 degrees over, NBD, but I usualy do better. The stuff flowing through the Flowmometer looks like heavy cream on the verge of being butter! The current Brasserie Dupont Mash Profile in ToP Link (#7) is working great. Also no stuck mashes again today. Hooray!!! For fermentation, I am going to try to go in around 80°F and I will use the controller and FermWarp to achieve and hold 88°F until primary completes in a week or so. I forgot to get my post-mash gravity measurements. Estimates used. Plus, a little boilover occured. Minor, I got lucky. Oxygen from the bottle for a minute and pitched at 76°F. OG is 1.055. Controller set to 88°F. 2019-06-16: 88°F in the box and no activity yet, but this is a very slow starter. 2019-06-17: Bubbling started overbight. Note that I had forgoten the vodka in the airlock, but the airlock itself was in place. Box temp remains 88°F. 2019-06-20: Quite the sweet yeast smell in the brewery. Still bubbling but the krausen has come and gone. Temp still set to 88°F in the box but I will raise it to 90°F to finish strong. The control has been keeping the box temp between 87°F and 88°F. The analog thermometer in the box is reading more like 85°F so I am not sure what the carboy temp is but it’s not likely to high to have any issues with the 2 degree rise. 2019-06-21: 90°F and 8.8 Brix (1.035 SG) for a true SG of 1.022. Not low enough! Taste is interesting. Not really soured yet. More herbal, more farmhouse than the hopped version. Good but sweet and I want it to be dry. 2019-06-22: Adding 2 tsp Wyeast Nutrient (includes zinc) and 1 tsp LD Carlson Yeast Energizer to carboy to encourage fermentation with high demand kveik yeast. Heated to boiling for 5 minutes in 2 cups of water and allowed to cool before adding. 2019-06-25: Racking to secondary fermenter. Box temp set to 90°F but the analog thermometer read more like 88°F. I’ll split the difference in what I record. Taste is interesting. Lacto tartness has made it self evident but remains pleasant. It’s tropical and maybe suggests melon. Very interesting! Gravity reads at 8.6 Brix/1.034 for an SG of 1.021. So we did drop a little more and I think the lacto will take it lower in secondary. Also note that the recipe expected an FG of 1.022 for some reason so we are below that already. I do want it to go lower but I don’t think I want a ton of acidity although a little more will be fine. I am going to leave this at ambient room temp, 66°F, without supplemental heat. 2019-07-04: Racking to keg. Carboy at 68°F. Refractometer gives us 8.6 Brix or an FG of 1.021. It will sit in the keg a long time at brewery temps continuing to age before serving. It is now in Torpedo Keg #9 and carbonating at 20 PSI warm (mid to upper 60°F).