This is my second time doing a Farmhouse Mild, and my second batch (first was Bitter Beer Face Pale Ale) since moving back to Illinois. The first batch of this beer was split and mostly treated with separate strains of Brettanomyces, so I'm looking forward to having a full 10 gallons. The plan is to keg 5 gallons straight, and then blend the other 5 gallons with a portion of my blonde sour (Citrine) and then bottle.
The recipe for the full batch is as follows:
Batch Number: 68
Brew Date: September 15, 2013
Bottle/Keg Date: October 4, 2013
Batch Size: 10 Gallon
OG: 1.043
FG:
Fermentation Temperature: 70 F
IBU: 46.1
ABV: 4.1% (est.)
SRM: 4.1
Mash: Single infusion for 60 minutes at 154 F.
Boil: 60 minute
Fermentables
8lb French Pilsner
4lb White Wheat Malt
3lb Wheat, Flaked
1lb 8oz Munich Malt
9oz Acidulated Malt
8oz Oats, Flaked
8oz Rye, Flaked
Salts & Water
5.5g Calcium Chloride (split between mash and sparge)
2.8g Gypsum (split between mash and sparge)
Resulting water profile is as follows:
Mash pH (est.): 5.50
Calcium: 70
Magnesium: 12
Sodium: 7
Chloride: 59
Sulfate: 53
Chloride / Sulfate Ratio: 1.11 (Balanced)
Hops
8mL HopShot (~40 IBU) at 60 minutes
4.5oz Amarillo (6.9 AAU) at flameout*
4.5oz Citra (12.4 AAU) at flameout*
* These hops were refrigerated rather than frozen during the period from May to August while we were in temporary housing, so I added quite a bit more than I otherwise would have based on their aroma, which was not cheesy or oxidized, but was weaker than normal.
Other
Whirlfloc (2) at 15 minutes
1 tsp. Wyeast Yeast Nutrient at 15 minutes
Yeast
Wyeast 3725 Biere de Garde (x2)
Crooked Stave dreg blend
Miscellaneous saison dregs
Notes
09.15.2013: Smackpacks of 3725 are dated June 30, 2013. Also adding 500mL worth of saison dreg blend slurry from the Demeter Auran cake from March 30, 2013. Also added a mixed thin slurry of dregs from Crooked Stave Hop Savant, Crooked Stave St. Bretta (Spring), and Crooked Stave St. Bretta (Summer). The total of this thin slurry was approximately 250mL. Initial pitching temperature was 72 F. Provided 25 seconds of pure oxygen to each 6-gallon bucket. I placed the lids loosely on the buckets instead of sealing tightly.
The hops are a bit dated and don't smell as pungent after being in the chest freezer at 35-40 F from May through August at my parents' house in Clarendon Hills, Illinois. Thus, used double what I normally would.
09.16.2013: Both buckets have a healthy krausen and are fermenting at 67-68 F at 7:30 PM. Current outdoor temperature is 57 F.
09.20.2013: This morning the krausen was down to a very thin layer of film, so I sealed the lids on the tops of the buckets.
10.04.2013: Kegged half the batch. The other half was blended at a 4:1 ratio with Batch 04 of Citrine and bottled, aiming for 2.7 volumes of carbonation.
11.20.2013: Tasting notes posted.
Hops
8mL HopShot (~40 IBU) at 60 minutes
4.5oz Amarillo (6.9 AAU) at flameout*
4.5oz Citra (12.4 AAU) at flameout*
* These hops were refrigerated rather than frozen during the period from May to August while we were in temporary housing, so I added quite a bit more than I otherwise would have based on their aroma, which was not cheesy or oxidized, but was weaker than normal.
Other
Whirlfloc (2) at 15 minutes
1 tsp. Wyeast Yeast Nutrient at 15 minutes
Yeast
Wyeast 3725 Biere de Garde (x2)
Crooked Stave dreg blend
Miscellaneous saison dregs
Notes
09.15.2013: Smackpacks of 3725 are dated June 30, 2013. Also adding 500mL worth of saison dreg blend slurry from the Demeter Auran cake from March 30, 2013. Also added a mixed thin slurry of dregs from Crooked Stave Hop Savant, Crooked Stave St. Bretta (Spring), and Crooked Stave St. Bretta (Summer). The total of this thin slurry was approximately 250mL. Initial pitching temperature was 72 F. Provided 25 seconds of pure oxygen to each 6-gallon bucket. I placed the lids loosely on the buckets instead of sealing tightly.
The hops are a bit dated and don't smell as pungent after being in the chest freezer at 35-40 F from May through August at my parents' house in Clarendon Hills, Illinois. Thus, used double what I normally would.
09.16.2013: Both buckets have a healthy krausen and are fermenting at 67-68 F at 7:30 PM. Current outdoor temperature is 57 F.
09.20.2013: This morning the krausen was down to a very thin layer of film, so I sealed the lids on the tops of the buckets.
10.04.2013: Kegged half the batch. The other half was blended at a 4:1 ratio with Batch 04 of Citrine and bottled, aiming for 2.7 volumes of carbonation.
11.20.2013: Tasting notes posted.
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