This recipe appears in the upcoming issue (Sep/Oct 2022) of Zymurgy magazine publishing on August 23.
In the article “An American (Beer) in Paris,” homebrewer Alexander Gashti explores the growing craft and hobby brewing scenes in Paris, France. His 6-day adventure through Paris emphasized the growing importance of beer in a country known for it’s wine culture.
The following recipe is featured in Gashti’s article and can be brewed in your home! Bring the character of the French countryside to your homebrewery with this farmhouse-style ale. If you’re feeling funky, be sure to check out the optional variation below the instructions.
This recipe appears in the upcoming issue (Sep/Oct 2022) of Zymurgy magazine publishing on August 23.
In the article “An American (Beer) in Paris,” homebrewer Alexander Gashti explores the growing craft and hobby brewing scenes in Paris, France. His 6-day adventure through Paris emphasized the growing importance of beer in a country known for it’s wine culture.
The following recipe is featured in Gashti’s article and can be brewed in your home! Bring the character of the French countryside to your homebrewery with this farmhouse-style ale. If you’re feeling funky, be sure to check out the optional variation below the instructions.
Ingredients:
- MALTS & ADJUNCTS
- 4.4 lb. (2 kg) Pilsner malt
- 4.4 lb. (2 kg) Vienna malt
- 8 oz. (227 g) flaked oats
- 8 oz. (227 g) flaked wheat
- HOPS
- 0.85 oz. (24 g) Aramis pellets, 8% a.a. @ 60 min
- 0.5 oz. (14 g) Aramis pellets, 8% a.a. @ 0 min
- ADDITIONAL ITEMS
- ½ tablet Whirlfloc @ 10 min
- 4 oz. (113 g) cane sugar @ 0 min
- 4 oz. (113 g) Weyermann Carafa II Special, prepared as a tincture and added at knockout (see notes)
- Yeast
- 2 L starter Wyeast 3711 French Saison
Specifications:
Yield: 5.5 US gallons (20.8 L)
Original Gravity: 1.050 (12.4°P)
Final Gravity: 1.010 (2.6°P)
ABV: 5.3%
IBU: 22
SRM: 13
Directions:
Mash at 150°F (66°C) for 90 minutes. Boil 90 minutes. During the boil, steep the Carafa Special II in approximately one quart (946 mL) of water at 150°F (66°C) and add resulting liquid to wort at knockout.
Pitch Wyeast 3711 French Saison (2 L Starter) at 60°F (16°C.) After 36 hours, allow fermentation to rise to 75°F (24°C). Hold the beer here for 2 weeks and package. Carbonate the beer to 3 vol. (6 g/L) of CO₂.
Variation: Funky French Farmhouse
Brew the beer as directed above. Once primary fermentation is complete, rack the beer to a 5-gallon (19-liter) carboy and chill to 60°F (16°C). Add one package of Wyeast 5112 Brettanomyces bruxellensis. Allow secondary fermentation to take place over 4 weeks. In the final week, dry hop with 2 oz. (57 g) Mistral hops. Then rack the beer and carbonate to 3 vol. (6 g/L) of CO₂.
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