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.

ALL-GRAIN RECIPE

OG: 1.077
FG: 1.005
IBUs: 24
ABV: 9.45%

MALT/GRAIN BILL

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)

HOPS SCHEDULE

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

DIRECTIONS

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.

YEAST

Wyeast 3711 French Saison

BREWER’S NOTES

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.

Want to get the most from your grain? Sign up for CB&B’s Advanced All-Grain Method online class and take your all-grain brew day to the next level.