Farmhouse Sour

09-20160927_070541 The first beer I brewed to go in a 30 litre oak barrel for a couple of weeks. As it was a brand new barrel, it didn’t need long. The yeast used was a blend of two saison yeast strains and two Lactobacillus strains.

Brew Date: 25/08/16
Barrel Date: 24/09/16
Bottle Date:

Original Gravity: 1.037
Final Gravity:
Calculated ABV:

Mash: 60 minutes at 62°c

Malt Bill:
Pale Malt (34.5%)
Pilsner Malt (41.4%)
Munich Malt (6.9%)
Wheat Malt (10.3%)
Oats (6.9%)

Boil: No boil (Elements failed)

Hop Additions: 1.6 IBU
Mandarina Bavaria (1.6 IBU)

Yeast Bay Farmhouse Sour at 20°c then conditioned at garage temperatures (8-10°c)


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