4 lbs German Two-row Pils
8 oz Belgian Aromatic Malt
8 oz Acidulated Malt
2 lbs 8oz Light Dry Malt Extract (DME)
8 oz Belgian Candy Sugar Light (Candi Syrup 0L preferred)
.75 oz Amarillo hops (60mins)
.75 oz Saaz hops (30 mins)
.75 oz Amarillo (15 mins)
.75 oz Saaz (1 min)
1/4 tsp irish moss
Farmhouse Ale yeast (Wyeast 3726)
(partial mash, kettle w/ screen method)
Heat 7.5 qt clean H20 to 155F. Add grain (gently doughing in first). [Meanwhile: heat 9 qt sparge water to 155F.] Mash at 135 for 20 mins, slowly heating to 153 for the last 30 mins or so. Recirculate a couple quarts to clear cloudiness. Empty into bucket. Sparge with two more batches of 155F to get about 4 gal wort in your bucket. (Gravity should be about 1.32-1.36 for 64% efficiency).
Return wort to kettle and heat to boiling. Start 60 min timer.
Add hops according to schedule, along with:
@30 mins add DME (turn off burner until dissolved to avoid burning)
@15 min add 1/4 tsp irish moss.
@5 min add Belgian Candi Syrup
Cool to 70F, top off to 5 gal volume. Transfer to fermenter and pitch yeast.
This yeast will like warmer temps. It is rated 70-95 but start low to control esters.