In his “Homebrewing in Switzerland” adventures, Ian Hoke focuses on styles he can’t buy there, including farmhouse ales such as this one. This should be a fairly highly carbonated beer.
9.85 lb (4.47 kg) Weyermann Pilsner
2.82 lb (1.23 kg) flaked corn/maize
1.4 lb (635 g) flaked soft white wheat
3.5 oz (99 g) Weyermann Cararye
3.5 oz (99 g) Weyermann Sauermaltz (acid malt)
0.1069 oz (3 g) Magnum (pellet) at 70 minutes
0.42 oz (12 g) Tettnanger (whole) at 55 minutes
2.17 oz (61.5 g) Motueca (pellet) at 5 minutes
1.665 oz (47.2 g) Motueca (pellet) at 0 minutes
0.869 oz (24.6 g) Motueca (pellet) at dry-hop
Mash in: 50-minute rest at 145°F (63°C). Infuse with 3.65 gallons (13.8 l) at 163°F (73°C).
Step 1: 20-minute rest at 154°F (68°C). Infuse with 3 quarts (2.9 l) at 207°F (97°C).
Step 2: 15-minute rest at 163°F (73°C). Infuse with 4.2 quarts (4 l) at 207°F (97°C).
Mash Out: 5-minute rest at 172°F (78°C). Infuse with 3.17 quarts (3 l) at 207°F (97°C).
Boil for 70 minutes.
Wyeast 3711 French Saison
Keep the fermentation temperature about 68°F (20°C) at first, then raise it naturally. Below 68°F (20°C), Wyeast 3711 will stall, but too warm can get too many bubblegum phenols.
NOTES ON THIS RECIPE FROM STEVEN PAUWELS (BOULEVARD BREWMASTER/CREATOR OF TANK 7)
“This recipe hits key points: 20 percent adjunct and extensive mash for high attenuation, acidified malt, and keeping phenols under control to keep the beer refreshing. This should help to keep this 9.45 percent ABV drinkable. I would love to try this beer.”
Recipe is built to yield a batch size of 5 gallons (18.9 liters) and assumes 72% brewhouse efficiency.