Plan Bee Farm Brewery’s Evan Watson has provided this recipe for their farmhouse ale with dandelions and honey. He says, “If you’re crazy like me, [you can] cultivate a yeast via generations of starters and raw honey. Happy Brewin’.”
90 percent 2-row base (local malt, if you’re lucky enough to have a maltster nearby)
10 percent raw local honey (add post-boil—the later the better/wilder)
HOPS AND ADDITIONS SCHEDULE
5 IBUs Cascade leaf (preferably local/homegrown) at 60 minutes
Handful of dandelion greens and stems (no roots) per 5 gallons (19 liters) at 60 minutes
Kettle finings and yeast nutrient at 15 minutes
5 IBUs Cascade leaf at 15 minutes
Honey and as many dandelion flowers as you can collect (just pop them off the stems) at whirlpool (post boil).
Single infusion mash at 150°F (65°C) for 75 minutes. Boil for 60 minutes following the schedule for hops and additions. Pitch a healthy starter of the yeast at 72°F (22°C) and let her rip.
Wyeast 3711 French Saison (similar to Plan Bee’s honey yeast profile)
Our water has a hard profile, so adjust calcium additions accordingly.
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