Jolly Pumpkin Bam Biere Farmhouse Ale Recipe
Make Jolly Pumpkin Bam Biere Farmhouse Ale Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brew Ingredients
Method
Brewing Directions
- 1
Mashing
In a large brew kettle, heat 7 liters of water to 165°F (74°C). Add the Pilsner malt, Caramel malt, and Wheat malt to the water and stir to combine. Maintain the temperature at 150°F (65°C) for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with hot water (around 170°F or 77°C) to extract as much wort as possible. Collect the wort in a separate kettle.
- 3
Boiling
Bring the collected wort to a boil. Once boiling, add the Saaz hops and boil for 60 minutes. 15 minutes before the end of the boil, add the Citra hops.
- 4
Cooling
After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter. Pitch the Belgian yeast into the wort and seal the fermenter with an airlock. Allow it to ferment for 1-2 weeks at a consistent temperature of around 68°F (20°C).
- 6
Bottling
Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water. Add this to the fermenter and gently mix to avoid oxidation. Bottle the beer in sanitized bottles and cap them.
- 7