This is an all grain Belgian-style ale. It has saison character with just a little sourness.
Yeast is important to get the right character. We used White Lab’s American Farmhouse Blend (WLP 670). The yeast blend consists of a traditional farmhouse yeast strain and Brettanomyces. The Brettanomyces adds a moderate amount of sourness. I think this is an excellent yeast blend to try for your first journey into creating Brett brews.
Hedgebrau Big Stick Farmhouse Ale
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
60 min |
25.7 IBUs |
4.3106550 |
1.055 |
1.011 |
5.8 % |
|
Actuals |
1.054 |
1.008 |
6.1 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Bel |
5 lbs |
47.62 |
| Vienna Malt |
4 lbs |
38.1 |
| Wheat Malt, Bel |
1 lbs |
9.52 |
| Rye, Flaked |
8 oz |
4.76 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
1 oz |
60 min |
Boil |
Pellet |
5 |
| Styrian Goldings |
1 oz |
15 min |
Boil |
Pellet |
5.4 |
| Styrian Goldings |
1 oz |
3 days |
Dry Hop |
Pellet |
5.4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| American Farmhouse Blend (WLP670) |
White Labs |
79% |
68°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Saccharification |
152°F |
90 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
7 days |
70°F |
| Secondary |
4 days |
70°F |
| Tertiary |
9 days |
32°F |
| Aging |
30 days |
59°F |
We kegged this beer, but filled a few bottles to see how it would age.
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