modeled on Jenlain Ambrée from Brasserie Duyck
Adapted from Markowski (2004) Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, p90
Primary at 57F 3 weeks, Lager at 34F 3 weeks. Secondary additions occur during lagering. Cold brew coffee (35g coarse ground beans in 20oz pre-boiled water) added at kegging.
Butternut squash steamed and placed in fermenter while wort is cooling. Cooled wort pitched on top. Base & butternut squash treatment inspired by Mad Fermentationist