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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
7.08 lb (3.2 kg) Weyermann Pils
2.12 lb (962 g) Weyermann Vienna
2.12 lb (962 g) Weyermann Wheat malt
2.05 oz (58 g) aged Styrian Goldings [2% AA] at 90 minutes
2.86 oz (81 g) Willamette [4.7% AA] at 90 minutes
We use a house mixed culture of wild yeast and souring bacteria. In lieu of that, we recommend pitching Wyeast 3711 French Saison, Wyeast 5112 Brett Brux, and a sour blend that includes both Lactobacillus and Pediococcus all at once in primary.
Mash at 148°F (64°C) for 60 minutes. Vorlauf and run off, then sparge with 180°F (82°C) water. Boil for 90 minutes, following the hops schedule. Chill to 68°F (20°C) and aerate the wort thoroughly in the carboy. Pitch the yeast.
We don’t control the fermentation temperature at all, so start at 68°F (20°C) and let it free rise until FG is reached. Then package the beer. It’s usually not totally bright, but it will be very clear in the bottle after a month.
The aged hops we use are very old, but anything aged more than 3 years will do. We take the lids off our fermentors during primary, using only a muslin cover to prevent fruit flies from getting into the wort. If you do that, once krausen has fallen, put a lid and airlock on for the remainder of fermentation. Ferment to absolute dryness. This typically takes 3 to 6 weeks. This beer has a robust bitterness and herbaceousness when it’s young, but after about 8 months in the bottle, it mellows and becomes very elegant. Bottles can be kept for several years in good storage conditions.