Rescued Orchard Farmhouse Ale
This is a standard dry saison/farmhouse style with a mild peppery fruit character. The apples will provide a light, crisp tartness and a mild apple skin aroma. Perfect for summer.
Rescued Orchard Farmhouse Ale, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.006
IBU = 20 SRM = 4 ABV = 6%
Ingredients
7 lbs. (3.2 kg) Pilsner malt
2 lbs. (0.9 kg) Vienna malt
1 lb. (0.45 kg) wheat malt
4.5 AAU Saaz hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
2.3 AAU Saaz hops (10 min.) (0.5 oz./14 g at 4.5% alpha acids)
3 lbs. (1.4 kg) windfall apples (any sweet variety)
Wyeast 3724 (Belgian Saison) or LalBrew Farmhouse yeast
¾ cup corn sugar (if priming)
Step by step
Prepare apples: Clean by rinsing with cold running water, remove any soft spots in addition to any bruised areas. Core and chop apples into pieces, freeze for two days, then thaw.
On brew day, mash grains at 150 °F (66 °C) for an hour. Sparge with enough water to collect 6 gallons (23 L) in the brew kettle. Boil for one hour, adding hops as indicated.
Cool wort to 70 °F (21°C) and pitch yeast. Once fermentation is nearly complete, transfer beer to a secondary fermenter with the prepared apples. After a week, keg and force carbonate or add priming sugar and bottle as usual.
Rescued Orchard Farmhouse Ale, Extract
(5 gallons/19 L, extract only)
OG = 1.052 FG = 1.006?
IBU = 20 SRM = 4 ABV = 6%
Ingredients
4.5 lbs. (2 kg) Pilsner liquid malt extract
1 lb. (0.45 kg) Munich dried malt extract
1 lb. (0.45 kg) wheat dried malt extract
4.5 AAU Saaz hops (60 min.) (1 oz./28 g at 4.5% alpha acids)
2.3 AAU Saaz hops (10 min.) (0.5 oz./14 g at 4.5% alpha acids)
3 lbs. (1.4 kg) windfall apples (any sweet variety)
Wyeast 3724 (Belgian Saison) or LalBrew Farmhouse yeast
¾ cup corn sugar (if priming)
Step by step
Prepare apples: Clean by rinsing with cold running water, remove any soft spots in addition to any bruised areas. Core and chop apples into pieces, freeze for two days, then thaw.
On brew day, bring 5.5 gallons (21 L) of water to a boil. Turn off heat and stir in the malt extracts until dissolved, then return to boil. Boil 60 minutes, adding hops as indicated.
Cool wort to 70 °F (21°C) and transfer to a fermenter. Top up to 5.5 gallons (21 L) and pitch yeast. Once fermentation is nearly complete, transfer beer to a secondary fermenter with the prepared apples. After a week, keg and force carbonate or add priming sugar and bottle as usual.
