(provided by the Home Beer, Wine, and Cheesemaking Shop)
Coriander, bitter orange peel, and black peppercorns add beautiful background notes in this rustic, Belgian- and French-inspired farmhouse ale.
|Malt Extract:||Pilsen light liquid malt extract (9 lbs)|
Light rock candi sugar (1 lb)
|Specialty Malts:||German wheat malt (12 oz)|
Vienna malt (8 oz)
Acidulated malt (4 oz)Special B malt (8 oz)
Black malt (4 oz)
Carawheat (4 oz)
Chocolate malt (4oz)
Marris Otter pale malt (4 oz)
| Hopping Schedule:|
(Variety, amount, boil time)
|#1 Styrian Goldings (2 oz; 60 min)|
#2 Saaz (2 oz; 5 min)
|Other additions:||Calcium carbonate (1/2 teaspoon)Irish moss (1 teaspoon)|
Coriander seed (0.5 oz)
Bitter orange peel (0.5 oz)
Black peppercorns (1/2 teaspoon)
|Fermentation Temp:||65-75 degrees F|
|Yeast:||Wyeast Labs #3711 French Saison|
- In a small pot bring 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
- Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
- Meanwhile, fill the large brew pot half full with water and apply heat.
- When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
- After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
- Add some hot water to the small pot and rinse the grains in the strainer.
- Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
- Once the foaming stops, add the contents of the first hop package along with the calcium carbonate.
- Sanitize your fermenter, strainer, airlock & stopper.
- Maintain the boil for one hour, adding the Irish moss when 20 minutes remain in the boil.
- Add the Saaz hops package, coriander seed, and bitter orange peel when 5 minutes remain in the boil.
- When the boil is done, add the peppercorns, and cool the pot in a sink until sides are cool to the touch.
- Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
- Ferment in the temperature range recommended above.