Flying Fish Brewery's Farmhouse Summer Ale

[pmolou]

Recently stumbled across this recipe on the site BYO brewer and was considering brewing it as i want to make a summer ale.

Just wondering what thoughts people had on this recipe as the sour mash kinda makes me worried/ not sure about what flavours it would give or if its a on-purpose infection. Was recently thinking of doing this recipe but with nelson sauvin hops and hallertua.

here it is below thoughts?


I spoke to head brewer Jonathan Zangwill at Flying Fish about this seasonal beer. Jonathan describes Farmhouse Summer ale as a beer that does not fit into a traditionally recognized beer style. It is light in color with low hop bitterness. Jonathan says what makes this beer so delicious is its crisp, slightly sour and citrusy finish. The beer drinks so easy on hot days, you dont even realize you are drinking beer.
The crisp, slightly sour flavor comes from a sour mash with a small portion of the grain used to make this beer. If this malt gets so stinky you could never imagine putting it anywhere but the trash can, its perfect! For more information visit www.flyingfish.com or call 856-489-0061.

Flying Fish Brewery Farmhouse Summer Ale
(5 gallon/19 L, extract with grains)
OG = 1.0451.048 FG = 1.0101.011
IBU = 18 SRM = 3+ ABV = 4.34.6%

Ingredients
3.3 lbs. (1.5 kg) Coopers light malt extract syrup
2.2 lbs. (1.0 kg) Briess wheat dry malt extract
0.5 lbs. (0.2 kg) wheat malt
3 oz. (85 g) Carapils (dextrin) malt
3 oz. (85 g) pale 2-row malt (for sour mash)
1.0 AAU Styrian Golding hops
(0.25 oz./7g of 4.0% alpha acid)
3.5 AAU Magnum
(0.25 oz./1.8 g of 14.0% alpha acid)
2.1 AAU Styrian Golding hops
(0.53 oz./15 g of 4.0% alpha acid)
1.4 AAU Styrian Golding hops
(0.35 oz./10 g of 4.0% alpha acid)
White Labs WLP005 (British Ale) or
Wyeast 1098 (British Ale) yeast
0.75 cup of corn sugar (for priming)

Step by Step
For the sour mash, start 23 days in advance. Steep 3 oz. (85 g) 2-row pale malt in a pint of 150 F (66 C) water, then cover and let sit for 23 days. On brew day, steep the sour mash along with the wheat and dextrin malt grains in 3 gallons (11.4 L) of water at 152 F (67 C) for 30 mins. Remove grains from wort, add the first wort addition of Styrian Golding hops, malt syrup and dry malt extract, tnen bring to a boil. Add the Magnum hops and boil for 60 mins. Add the second addition of Styrian Golding hops for the last 30 mins. of the boil and add the last addition of Styrian Golding hops for the last 2 mins. of the boil. Now add wort to 2 gallons cool water in a sanitary fermenter and top off with cool water to 5.5 gallons (20.9 L). Cool the wort to 75 F (24 C), aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 F (20 C) and hold at this temperature until the yeast has finished fermentation. Bottle and enjoy!

 

[pmolou]

nothing???

 

[geoffi]

Sounds interesting.

Check out Graham Sanders' radio.craftbrewer.org archives for some info about sour mashing. He does this with his "famed tropical flour wit". Sound pretty straight forward, although I don't think he lets it go as long as the recipe above suggests. (Edit -- just checked the recipe, and he does a sour mash of 5% of the grist for two days.)

AFAIK the only 'off' flavour you're likely to get is the souring effect, and that's what you want anyway. Any nasties will get killed off in the boil, so it's only the residual sourness that will come through in the finished beer.

 

[pmolou]

cheers i'll check it out

 

[Trent]

If ya PM Les the Weizguy, he has done a few sour mashes. If ya dont wanna head down that route, then just get some acidulated malt from your LHBS (ask them if it can be steeped first) as that is basically soured malt, and much easier than a sour mash.
For a farmhouse ale, i would be more inclined to use a saison yeast, it will give you a tart, slightly sour and fruity finish anyway, and as soon as someone says "farmhouse summer ale" I think saison - one of my favourite styles this past summer. I did 4 batches. Very easy to drink, and quite tasty, but benifits from elevated (read 25-35C) ferment temps.
Have fun, and let us know how it turns out.
All the best
Trent

 

[Weizguy]

G'day pmolou,

I meant to get back to you earlier. I have brewed this very recipe, and it's easy enough.

I think that I used about 125g of sour mash (1/2 of 1/2 of 500g sour mash) and it still wasn't very sour. The beer came out quite nice and light and refreshing. A good Summer thirst buster.

I used the W1318 London III (Young's) yeast as I already had it. Can't imagine too much difference with the one suggested.

I hope this helps. Any more questions?

Les out

 

[pmolou]

cheers appreciate the reply,
yer I'm looking for a thirst quencher so should go down well, although never tasted a sour beer before but sounds fun and interesting enough. not sure exactly what yeast to get as i've got a abbeyII smack pack already but looking to get another to use with other 'summer' beers not sure whether to get an american or british yeast (are they actually that much differant)

Since you've already made it i guess do u have any suggestions to improve the brew or is it fine as is
ps. I'm not after a sour beer just a beer with a bit of a interesting flavour addition

cheers phil

 

[Weizguy]

cheers appreciate the reply,
yer I'm looking for a thirst quencher so should go down well, although never tasted a sour beer before but sounds fun and interesting enough. not sure exactly what yeast to get as i've got a abbeyII smack pack already but looking to get another to use with other 'summer' beers not sure whether to get an american or british yeast (are they actually that much differant)

Since you've already made it i guess do u have any suggestions to improve the brew or is it fine as is
ps. I'm not after a sour beer just a beer with a bit of a interesting flavour addition

cheers phil

G'day Phil,

There was no detectable sourness for me. As you can see, there is only 85g of sour mashed grain. I reckon that you'll only taste a nuance, a soupon, of sourness.

My opinion is that American yeasts are mostly cleaner and less fruity than British yeasts. This beer was a little dull for my tastes and may well be enhanced by a fruitier British yeast, or a Saison yeast.
However, if you want a clean flavoured quencher, you could use an American yeast, like US-05, but ferment cool.

Beerz
Les

 

[pmolou]

G'day Phil,

There was no detectable sourness for me. As you can see, there is only 85g of sour mashed grain. I reckon that you'll only taste a nuance, a soupon, of sourness.

My opinion is that American yeasts are mostly cleaner and less fruity than British yeasts. This beer was a little dull for my tastes and may well be enhanced by a fruitier British yeast, or a Saison yeast.
However, if you want a clean flavoured quencher, you could use an American yeast, like US-05, but ferment cool.

Beerz
Les

Went to Grain and grape the other day and got all my ingrediants and should be brewing this soo after reading some reviews of it off beer advocate I've decided to use 100grams of sour mash, add 200grams of crystal malt and I'm cloning the temple's saison to use as the yeast

so I'll let you know how it goes