Clearly, brewers choice for the yeast is the winner so let's lock that in.
I'm going to stick with 34/70 and maybe split the batch for a 2nd yeast, kolsch if I'm organised, something dry if I'm not.
Some commercial examples is a great idea Fungrel. Let us know which ones you get, I work close to...
The only relation to Saison it has is geography and the term "farmhouse". I never realised it until this group brew and I kept reading about it. This beer is basically a slightly estrery lagered malt bomb.
Sugar, low mash temp and letting the ferment temp rise should do the trick for...
I think any noble hop for 20-25 IBU at 90 or 60 mins will work. The hops are pretty much non existent other than to balance the malt sweetness. "Hop flavour is uncommon and described as barely there" from the farmhouse ales book.
If adding late hops I would say 30 -20 mins. You don't want much...
Recipe looks good to me. I'll be using a mix
of castle and wyermann malts as I already have them.
Are we happy brewing 1st - 2nd week of November?
How many participants do we have?
Fungrels guideline list looks good to me.
I like the idea of leaving the mash and the ferment to the brewer. We never really came with a clear purpose for this group brew.
Are we trying to all make the exact same beer or show the effects equipment and process can have on a given recipe?
Same...
That would Scottish for the win after the siren....
I'm kinda committed the the Bier de garde though.
I think Belgian yeast is out of place, everything I read emphasises low subtle esters. Either cool fermented kolsh or warmish lager. Complete malt bomb of a beer with a nice dry finish.
I was...
The barrels I mentioned in the other thread were 100L and about $400 (delivered to Golburn) another option is
http://www.rolloutthebarrel.com.au/products.html
Grain bill from Farmhouse brews
Pilsner 75%
Munich 15%
Aromatic 5%
Amber or biscuit 1.2%
Cara Visenna or Munich 3.5%
Debittered black (carafa) 0.3%
Ideas? Inclusions? exclusions?
Bier de garde is a pretty curious style. Very open but restrained in most areas apart from malt dominance.
Reading farmhouse ales book which half is devoted they only present 2 recipes one is a simple macro type version with 2 malts and the 2nd the more farmhouse with 5 or 6 malts. OG of...
Some ESB guys recently got a lark Whisky barrel via a member who owns a meadery. Pretty sure it's a once/twice a year opportunity, he orders them for the meadery and if you want in then just pay him for the barrel and chip in for shipping.
Next time it comes up I'll let everyone know.