I'm playing around with Wyeast 3726 Farmhouse at the moment and I'm considering brewing a beer using ingredients that are produced regionally. Namely, malted wheat, barley and rye, rolled oats and honey (or beet sugar). Common ingredients to many prairie locations. Flax and canola are common here too, but probably not a good idea in beer!
I appreciate thoughts/suggestions on the following recipe idea. Also, I'll probably just do a bittering addition using an older variety like cluster or Hallertauer.
PRAIRIE ALE (1.054 - 1.005)
34% Wheat
28% 2 Row
20% Honey (primary), or beet sugar (boil)
10% Rye
8% Oats
Bittering @ 60 25 IBU
WY 3726
I'm expecting body and mouthfeel from the rye and oats, so my idea is to use grain to get to about 4.5% abv, and then bump it up to 6.5% using simple sugars. I usually wouldn't go as high as 20% sugar, but I think the rye and oats will add plenty of body.
I'd like the end product to be light-medium bodied, crisp and refreshing. Crazy head retention is a side effect I'm willing to live with.
I appreciate thoughts/suggestions on the following recipe idea. Also, I'll probably just do a bittering addition using an older variety like cluster or Hallertauer.
PRAIRIE ALE (1.054 - 1.005)
34% Wheat
28% 2 Row
20% Honey (primary), or beet sugar (boil)
10% Rye
8% Oats
Bittering @ 60 25 IBU
WY 3726
I'm expecting body and mouthfeel from the rye and oats, so my idea is to use grain to get to about 4.5% abv, and then bump it up to 6.5% using simple sugars. I usually wouldn't go as high as 20% sugar, but I think the rye and oats will add plenty of body.
I'd like the end product to be light-medium bodied, crisp and refreshing. Crazy head retention is a side effect I'm willing to live with.
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