Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.75 gal
Boil Time: 90 min
End of Boil Vol: 6 gal
Final Bottling Vol: 4.60 gal
Estimated extract: 9-13ºp (1.036-1.051 SG)
BU Range 25-35
Ingredients
5 lbs Yankee Pils (1.6 SRM) - 62.5 %
1 lbs 8.0 oz Wheat Malt (2.5 SRM) - 18.8 %
1 lbs Flaked Oats (1.0 SRM) - 12.5 %
8.0 oz Munich Dark (11.0 SRM) - 6.2 %
1.5 oz Saaz [3.00 %] - Boil 60.0 min - 17 IBUs
1.5 oz Saaz [3.00 %] - Boil 30.0 min - 13 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
Farmhouse Yeast Strain or Blend of Choice
Notes
We recommend a diastatic (STA1+) farmhouse yeast strain and/or secondary fermentation with brettanomyces. A versatile farmhouse recipe designed to handle a wide variety of hops and fermentation conditions. Experiment with classic herbal or citrusy hop varietals with estery and lightly phenolic yeast strains. For best expression and to minimize stalling if using the notorious Saison I strain, minimize back pressure, pitch at 70-75ºF and let free rise into mid eighties. Diastatic and "wild" yeast strains may take extended aging to reach attenuation, so patience is key with these styles.
Take this One Further…
Want to make this a bit bigger? Grab an extra pound or two of base malt, add some table sugar to the end of boil or, a bit of fresh honey to the whirlpool. Prefer to swap the style? Swap the hops out, change the yeast, add in. Prefer to make an IPA? Grab two kits, some trendy new hops and ferment with a hazy london or clean chico strain. This base provides plenty of protein and character for many pale and rustic styles, and is a great compliment to a wide variety of yeast strains and fermentation profiles.
Share your ideas and results in the comments below!
