Fermentery Form Extra Farmhouse Ale All Grain 1 36.0 54.3 90 80.0 1.067 1.008 4 69 7.7 DIRECTIONS Mash at 148°F (64°C) for 60 minutes. Vorlauf and run off, then sparge with 180°F (82°C) water. Boil for 90 minutes, following the hops schedule. Chill to 68°F (20°C) and aerate the wort thoroughly in the carboy. Pitch the yeast. We don’t control the fermentation temperature at all, so start at 68°F (20°C) and let it free rise until FG is reached. Then package the beer. It’s usually not totally bright, but it will be very clear in the bottle after a month. 2 6 20.0 10 19.0 30 18.0 2.3 18.0 1 EBC Pilsner (Weyermann) Weyermann Grain 6.11 1 82.2 3 EBC Vienna Malt (Weyermann) Weyermann Grain 1.83 3 82.2 2 EBC Wheat Malt, Pale (Weyermann) Weyermann Grain 1.83 2 82.2 Willamette 0.13 5.5 Boil 90 Aged Styrian Goldings 0.08 2.0 Boil 90 French Saison 0.09559999999999999 FALSE 3711 Wyeast Labs 80.0 Brettanomyces Bruxellensis 0.09559999999999999 FALSE 5112 Wyeast Labs 82.0 Lactobacillus Bacteria 0.09559999999999999 FALSE WLP677 White Labs 70.0 V empatage = 25 V rinçage = 35 V ébu = 54 V final = 40 5.4 82.0 Mash In Temperature 60 64