This is a simple farmhouse recipe using Jovaru lithuanian farmhouse yeast. It will be fermented hot to try to get more ester development and speed up ferment time.

Recipe

Malts and Sugars

• 7# Great Western Pure Idaho Pilsen
• 2# Great Western White Wheat Malt

Hops

• 0.4 oz El Dorado 11.6% - Boil - 30 min
• 0.5 oz El Dorado 11.6% - Boil - 10 min
• 0.5 oz El Dorado 11.6% - Boil - 5 min

Yeast

• Omega Jovaru

Mash

Mash volume 15L Strike temp 159.7 Mash target 149

Sparge volume 17.9L Sparge target 167F

Water Modifications

De-chlorinated by leaving out overnight.

5.5mL of lactic acid was added to the mash water prior to mashing in.

Brewday Notes

10000 Mash started

1030 Mash temp is 151 and mash pH is 5.6

1106 Mash out started

1113 Mash out finished

1118 Sparge started.

1131 Sparge-out started

1141 Sparge-out finished

1222 Fire lit. I realized I didn't have enough fermenters so after sparge-out finished I ran to the brewing store to buy another one.

1235 Hot break

Fermentation

This will be fermenting in my garage without temperature control. This yeast prefers temps between 80F and 95F.

Refractometer Readings

SG:

OG:

FG:

ABV:

Tasting Notes