Commonly called “farmhouse ale” this beer is a refreshing pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. Began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia, the French-speaking region of Belgium, and stored for drinking in the summer months.
Glass: Tulip Beer Glass
Temperature: 6 - 8°C
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below
Mash-in at 63°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add Magnum.
Hop Addition 2: After 70min add Aramis, Mosaic, and Perle.
Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day. Harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging Cold age the beer for at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, we recommend adding brewing sugar and SafAle F-2.