Fermentory Form’s Form To Table clone
Fermentory Form’s Form To Table clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.030 FG = 1.003
IBU = 36 SRM = 4 ABV = 3.5%
Fermentory Form is a small artisan brewery in the West Kensington neighborhood of Philadelphia, Pennsylvania, that specializes in farmhouse-style ales using their own mixed cultures and oak barrel aging. Located down an unassuming alley, they are only open a few days per week. You’ll know they’re open when the light outside their doorway is on. Fermentory Form falls squarely in the “American Farmhouse” category by barrel aging to give just a bit of wild yeast character and complexity.
Ingredients
5.2 lbs. (2.4 kg) Weyermann Vienna malt
1.3 lb. (0.6 kg) Weyermann wheat malt pale
8 AAU Brewer’s Gold hops (90 min.) (1 oz./28 g at 8% alpha acids)
0.75 oz. (21 g) Willamette hops (whirlpool)
1 oz. (28 g) Styrian Golding Celeia hops (dry hop)
Your favorite mixed culture Belgian farmhouse yeast
1 cup corn sugar (if priming)
Step by step
Mash grains in 1.6 gallons (6 L) of water at 147 °F (64 °C) for 60 minutes. Mash out and collect 7 gallons (26.5 L) of wort and boil 90 minutes, adding the Brewer’s Gold hops at the start of the boil. Add the whirlpool addition when the boil is complete and give the wort a stir to create a whirlpool, then let settle for 20 minutes.
Cool the wort to 70 °F (21 °C) and pitch yeast.
When fermentation is complete, add priming sugar and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.
Fermentory Form’s Form To Table clone, Extract
(5 gallons/19 L, extract only)
OG = 1.030 FG = 1.003
IBU = 36 SRM = 4 ABV = 3.5%
Ingredients
2 lbs. (0.9 kg) golden dried malt extract
1 lb. (0.45 kg) wheat liquid malt extract
10 oz. (280 g) Munich dried malt extract
8 AAU Brewer’s Gold hops (90 min.) (1 oz./28 g at 8% alpha acids)
0.75 oz. (21 g) Willamette hops (whirlpool)
1 oz. (28 g) Styrian Golding Celeia hops (dry hop)
Your favorite mixed culture Belgian farmhouse yeast
1 cup corn sugar (if priming)
Step by step
Heat 6.5 gallons (24.5 L) of water to a boil and then turn
off heat. Stir in the malt extracts until completely dissolved and then return to heat. Boil 60 minutes, adding hops at times indicated.
Add the whirlpool addition when the boil is complete and give the wort a stir to create a whirlpool, then let settle for 20 minutes.
Cool the wort to 70 °F (21 °C) and pitch yeast.
When fermentation is complete, add priming sugar and bottle or condition in a keg, allowing to carbonate at room temperature for two weeks prior to cooling.
