Having seen lots of posts about Jovaru yeast, and reading the origin story thereof, I bought some and came up with this recipe based on descriptions of the Lithuanian brewing process. Instead of baking my mash grains to caramelize them, I added Weyermann Floor-malted Bohemian Dark and Special B.
Grist: full volume (not sure how much, but enough for 5gal of beer) mash at 147F for 40 minutes, ramp to 160F for 10 minutes, ramp to 170F for 10 minutes and mash out
3.6kg Belgian pale malt
519g Weyermann Floor-malted Bohemian Dark malt
175g organic cane sugar (last 10 minutes of mash)
75g Special B
84g Acid malt
Water chemistry: 2g CaCl2, 1g gypsum, 1g Epsom's salt
12g Pahto 18.3% AA at first wort hold at 170F for 10 minutes
2oz Loral whirlpool at 170F for 15
Yeast: Jovaru
Fermentation: OG 1.058 pitch at 89F, wrapped with towel until FG 1.002, keg conditioned with 150g cane sugar, 4tsp gelatin, 2tsp vitamin C, 300ml water
Appearance: dense white head with persistent lacing, deep copper and slightly hazy
Aroma: spicy, peppery, with citrus and plums
Flavor: fruity (plums, berry, stone fruit, lemons), floral, slightly toasted bread
Mouthfeel: medium-light body, balanced bitterness
If I could change anything: might try a hop tea for bittering next time, and maybe ditch the sugar for a more sessionable drink. It was very good, sort of like a Saison but with more restrained phenols, not sure how close it is to an actual Lithuanian beer though.
New brewery opens this weekend in Lockhart. Hawkins Farmhouse Ales. Specializing in small batch wild fermentation and local ingredient beers
Hi guys - I have a farmhouse ale that’s been fermenting in a keg since January. Next weekend I am going to bottle and carb it. I opted to carb the keg to 1.5 vol of CO2, just to have a certain baseline level of carbonation so I know exactly what I am dealing with. I want to prime to beer to have 2.5 volumes of CO2 total. My thought would be to use a priming calculator and instead of entering the desired level of carbonation as 2.5 volumes, I would enter a value of 1 volume (2.5 minus the 1.5 already in the beer). Does this sound right or am I missing something? It seems simple enough but I don’t want to make a mistake this late in the beer. Thank you in advance !
I got some Jordal from Escarpment Labs and I’m trying to see if I could make a replica of the original beer it’s used in. Judging from the location it was collected, I might think the wort is something like Vossaøl. Like, strong juniper infusion, long boil (or crystal malt). Anyone have any tips? I’ve made a few replicas from other regions, so this won’t be my first attempt at Norwegian farmhouse-style ale. Thanks!
Hey guys,
We are trying to get printed cans for one of our beers, and our Rep has told us that "there is concern over the farmhouse descriptor on the can, and are asking that it goes through corrosivity testing." The beer has a Farmhouse Ale yeast, that's it.
I have never encountered this request.
Has anyone else run into this?
Is this a common thing with printed cans?
I just finished a Saison DuPont and thought it was just wonderful. I'm looking for other similar beers, perhaps some from US producers made in 'craft beer' style. I think the level of bitterness in the saison was perfect, and tend to find the IPA bitterness overwhelming. Plus I like that it isn't bittered with just hops and is a more complex flavor.
I like the mildness of the Dupont for some occasions but I also might want something similar but with a bit more spiciness/fruitiness.
Happy holidays all. I was gifted some equipment that I can finally dedicate to mixed fermentations, and I have been itching to make a farmhouse ale with Omega C2C saison/Brett yeast.
I will likely stray from style guidelines in some ways, but I’d like to stay true to the idea of the yeast and Brett being the stars of the show in terms of flavor. I would like to add at least some citrus/fruit flavor via hopping with Motueka.
My grain bill is going to be 70% Pilsner, 18% spelt, and 11% flaked wheat. For a 5 gallon batch, I was going to shoot for 16IBUs with 0.75 oz of Motueka at 10 mins and 5 mins, and then do a whirlpool with 1.5 oz of Motueka. No dry hop.
Does this sound like a hopping schedule that will give a hint of Motueka’s flavor while letting the yeast do their thing? I almost exclusively brew NEIPAs so I am just used to hopping at extreme rates.
Other info: looking to ferment in the 70s for a few weeks and then let it sit in primary for 4 months. Bottle it and let that condition for another 2 months (6 months grain to glass).
Any help would be appreciated - I am new to this style and with the time commitment needed, I want to try to work out the most sensible recipe possible.
