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Recipe: Antidoot Myrica Gale Ale
Tom and Wim Jacobs of Antidoot Wilde Fermenten in Kortenaken, Belgium, share this elegant homebrew recipe based on their early experiments with mixed fermentation and brewing with bog myrtle.
Photo: Courtesy Antidoot Wilde Fermenten
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For more from Antidoot about brewing with this flowering shrub used as a beer ingredient for centuries, see Special Ingredient: Bog Myrtle.
ALL-GRAIN
Batch size: 5.3 gallons (20 liters)
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.007
IBUs: 4
ABV: 6.5%
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For more from Antidoot about brewing with this flowering shrub used as a beer ingredient for centuries, see Special Ingredient: Bog Myrtle.
ALL-GRAIN
Batch size: 5.3 gallons (20 liters)
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.007
IBUs: 4
ABV: 6.5%
[PAYWALL]
MALT/GRAIN BILL
6.6 lb (3 kg) pilsner
4.4 lb (2 kg) unmalted wheat
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Hallertauer Hersbrucker at 30 minutes [4 IBUs]
0.7 oz (20 g) bog myrtle at 20 minutes
0.7 oz (20 g) bog myrtle at flameout
YEAST
Any favored saison yeast and/or mixed-fermentation blend
DIRECTIONS
Mill the grains and conduct a multi-step mash: mash in at 129°F (54°C), rest 20 minutes; raise to 145°F (63°C), rest 40 minutes; raise to 163°F (73°C), rest 20 minutes; then raise to 172°F (78°C) and mash out. Lauter and sparge as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil 90 minutes, adding hops and bog myrtle according to the schedule. Chill wort to just below your yeast’s preferred fermentation temperature, aerate, and pitch the yeast. Ferment completely and when gravity has stabilized, crash, package, and carbonate to about 3 volumes.
