Farmhouse Style Ale #1
Time: Modern but inspired by Medieval Style Ales and Gotlandsdricka,
Author: Master Drake Morgan (Craig Jones)
Author: Master Drake Morgan (Craig Jones)
Being inspired by Gotlandsdricka and Medieval Style ales, I went for a nice simple Ale recipe with some gruit ale spices. I've added a small about of hops, enough for antimicrobial activity but hopefully not enough to make the Ale overly Bitter.
Ingredients - Mash:
Ingredients - Boil:
- 5 Kilograms Maris Otter Ale Malt, Thomas Fawcett's Floor Malted - representing medieval ale malt,
- 840 grams Weyermann CaraMunich II - representing Blown Malt often added for flavour,
- 280 grams Weyermann Melanoidin - representing Blown Malt often added for flavour,
- 100 grams Juniper Berries, lightly bruised,
- 40 grams of Dried Elderflower Flowers,
- 2 tsp Calcium Sulphate to harden the water.
- Mash Malts with a full-bodied English Ale Mash Schedule.
Ingredients - Boil:
- After mashing (chose method for the equipment you have), boil wort for 90 minutes,
- Add the following at 30 mins in a hop/spice bag (for 60 minute boil),
- 10 grams Galaxy Hop Flowers,
- 5 grams Dried Hyssop Flowers and Leaves,
- 15 grams Dried St John's Wort Flowers,
- 50 grams Dried Rose Hips, kibbled.
- Add Whirlfloc at 75 minutes (15 minutes from end).
- On finishing 90 minute boil, cool and add wort to sanitised fermenter.
- Add Yeast, I used a blend of Wyeast 3724 (Belgian Saisson) and Wyeast 3112 (Brettanomyces Bruxellensis).