Perennial Artisan Ales’s take on this golden pale ale is a light, clean, and decidedly herbal homage to the hops.
2 years ago
Hommel is a Belgian term for Humulus, the hops plant.
Original Gravity: 1.052
Final Gravity: 1.009
8.6 lb (3.9 kg) 2-row malt
0.6 lb (272 g) Belgian abbey
0.5 lb (226 g) Belgian biscuit
0.3 lb (136 g) Carafoam
0.40 oz (11.3 g) Warrior at 60 minutes
0.15 oz (4.3 g) Chinook at 15 minutes
0.15 oz (4.3 g) Columbus at 15 minutes
0.30 oz (8.5 g) Columbus at 0 minutes
0.30 oz (8.5 g) Chinook at 0 minutes
0.60 oz (17 g) Columbus at dry hop
0.60 oz (17 g) Mt. Hood at dry hop
0.60 oz (17 g) Cascade at dry hop
Mash at 152°F (67°C) for 35 minutes. Boil for 60 minutes.
Wyeast 3724 (Belgian Saison) or White Labs WLP565
Ferment at 77°F (25°C) for at least 13 days, and keep that temperature up any way you can (brew belts work great, or see “Heat Up Your Fermentation” in Paul Zocco's Biere de Quattro Recipe for instructions for a simple hot fermentation box). Rack off of yeast on day 7 and dry hop. Rack and bottle condition on day 13 if the final gravity has reached 1.010 or below.
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72% brewhouse efficiency.
Breakout Brewer: Blind Enthusiasm Brewing Co.
There’s general agreement that Alberta, Canada, is about a decade behind its brewing neighbors to the south. Still, while there’s a lot to celebrate locally, Blind Enthusiasm Brewing Company in Edmonton might just be the brewery that ushers in the new age.
Biere de Quattro Recipe
Brew up a batch of this farmhouse ale that is a combination saison and bière de garde.