Bière de Garde Recipe - Wallonian Farmhouse Ale with Rye 109

Recipe Info

Recipe Image

Wallonian Farmhouse Ale with Rye 109

by on
All Grain
6.1 Gallon(s)
9 Gallon(s)
90 min
89%
All Grain Bière de Garde homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - BE, Rye - DE, Crystal Rye - UK, Munich - Light 10L - US, Corn Sugar (Dextrose) - US, unmalted rye, Hallertauer Mittelfrüh Hops, East Kent Goldings Hops, Saaz Hops, Wallonian Farmhouse Homebrew Yeast, Whirlfloc Tablet, Yeast Nutrient.

This recipe was cloned from Wallonian Farmhouse Ale with Rye 104.

Fermentables

53% - Pilsner - BE
8
36
2
Mash
20% - Rye - DE
3
38
4
Mash
7% - Crystal Rye - UK
1
33
66
Mash
7% - Munich - Light 10L - US
1
37
5
Mash
7% - Corn Sugar (Dextrose) - US
1
46
0
Late
7% - unmalted rye
1
10
3
Mash

Hops

Hallertauer Mittelfrüh
0.5
Pellet
Boil
60 min(s)
4.2
5.1
East Kent Goldings
1
Pellet
Boil
30 min(s)
4.4
8.2
East Kent Goldings
1
Pellet
Boil
15 min(s)
4.4
5.3
Hallertauer Mittelfrüh
1
Pellet
Boil
15 min(s)
4.2
5.1
East Kent Goldings
1
Pellet
Boil
5 min(s)
5.9
2.9
Saaz
1
Pellet
Boil
5 min(s)
3.4
1.6
Saaz
1
Pellet
Boil
0 min(s)
3.4
0.0
Hallertauer Mittelfrüh
0.5
Pellet
Boil
0 min(s)
4.2
0.0

Yeast

Wallonian Farmhouse
89%

Other Stuff

Whirlfloc Tablet
1
each
Boil
Yeast Nutrient
0.5
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Wallonian Farmhouse Yeast Temperature: 72-80 ?F (22-27 ?C) || Attenuation: 81 - 100%
2.
Make yeast starter 1 day before brew day. 1/2 Cup DME, 1600 ml water.
3.
5.5 Gal Strike Water @ 117F
4.
5 gallons mash water
5.
Dough-in pump off 10 min. Mash temp drops to 113F
6.
Pump-on continue 113 F rest for another 20 min. Total 30 min at 113 F
7.
Continue with remainder of mash steps
8.
Sparge 0.1 Gal/min for 1 hour 15 min, collect 9.25 gallons
9.
180nminute boil add hops per schedule, Whirlfloc and Yeast nutrient @ 15 min.
10.
Add 1# corn sugar to boil @ 15 min.
11.
Whirlpool and chill to 80, transfer to fermenter
12.
Continue chilling to 66 F in freezer using Inkbird temp controller.
13.
Olygenate. Pitch 1600 ml yeast starter for total 6.75 gallons in fermenter.
14.
Ferment 66 F for 2 days. Increase 1 deg per day up to 75 F

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wallonian Farmhouse Ale with Rye 109
Bière de Garde
  • 6.10 Gallons Liters Batch Size
  • 9.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.078 OG
  • 1.009 FG
  • 28.1 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 10.4° SRM Color
  • 89% Efficiency
  • 8.9% ABV Alcohol
  • 263 per 12oz Calories
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