Hyperlink to article
This recipe seems within the upcoming subject (Sep/Oct 2022) of Zymurgy journal publishing on August 23.
Within the article “An American (Beer) in Paris,” homebrewer Alexander Gashti explores the rising craft and interest brewing scenes in Paris, France. His 6-day journey by way of Paris emphasised the rising significance of beer in a rustic recognized for it’s wine tradition.
The next recipe is featured in Gashti’s article and will be brewed in your house! Deliver the character of the French countryside to your homebrewery with this farmhouse-style ale. In case you’re feeling funky, you’ll want to try the optionally available variation under the directions.
This recipe seems within the upcoming subject (Sep/Oct 2022) of Zymurgy journal publishing on August 23.
Within the article “An American (Beer) in Paris,” homebrewer Alexander Gashti explores the rising craft and interest brewing scenes in Paris, France. His 6-day journey by way of Paris emphasised the rising significance of beer in a rustic recognized for it’s wine tradition.
The next recipe is featured in Gashti’s article and will be brewed in your house! Deliver the character of the French countryside to your homebrewery with this farmhouse-style ale. In case you’re feeling funky, you’ll want to try the optionally available variation under the directions.
Elements:
- MALTS & ADJUNCTS
- 4.4 lb. (2 kg) Pilsner malt
- 4.4 lb. (2 kg) Vienna malt
- 8 oz. (227 g) flaked oats
- 8 oz. (227 g) flaked wheat
- HOPS
- 0.85 oz. (24 g) Aramis pellets, 8% a.a. @ 60 min
- 0.5 oz. (14 g) Aramis pellets, 8% a.a. @ 0 min
- ADDITIONAL ITEMS
- ½ pill Whirlfloc @ 10 min
- 4 oz. (113 g) cane sugar @ 0 min
- 4 oz. (113 g) Weyermann Carafa II Particular, ready as a tincture and added at knockout (see notes)
- Yeast
- 2 L starter Wyeast 3711 French Saison
Specs:
Yield: 5.5 US gallons (20.8 L)
Unique Gravity: 1.050 (12.4°P)
Last Gravity: 1.010 (2.6°P)
ABV: 5.3%
IBU: 22
SRM: 13
Instructions:
Mash at 150°F (66°C) for 90 minutes. Boil 90 minutes. Throughout the boil, steep the Carafa Particular II in roughly one quart (946 mL) of water at 150°F (66°C) and add ensuing liquid to wort at knockout.
Pitch Wyeast 3711 French Saison (2 L Starter) at 60°F (16°C.) After 36 hours, enable fermentation to rise to 75°F (24°C). Maintain the beer right here for two weeks and bundle. Carbonate the beer to three vol. (6 g/L) of CO₂.
Variation: Funky French Farmhouse
Brew the beer as directed above. As soon as major fermentation is full, rack the beer to a 5-gallon (19-liter) carboy and chill to 60°F (16°C). Add one bundle of Wyeast 5112 Brettanomyces bruxellensis. Enable secondary fermentation to happen over 4 weeks. Within the last week, dry hop with 2 oz. (57 g) Mistral hops. Then rack the beer and carbonate to three vol. (6 g/L) of CO₂.
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