Washington Grange Farmhouse Ale

Specialty Beer: Washington-sourced malt, hops, honey, apples, and mint

Elysian Brewing Company, Seattle, Wash.
Mark Emiley
Brandon Horn
Scores of grain-toasters and cider-pressers

Sponsors

Great Western Malt provided by Country Malt Group
Hopunion
Washington State Beekeepers Association
Wyeast Labs

Ingredients for 5 U.S. gallons (18.93 L)

10.5 lb (4.8 kg) Great Western Washington Select malt
1.0 lb (0.45 kg) toasted Great Western Washington Select malt (see Directions)
0.5 lb (0.23 kg) Washington blackberry honey
1.0 lb (0.45 kg) Washington wildflower honey
1 cup lightly packed Washington-grown mint leaves (optional)
0.75 gallon (2.9 liters) Washington apple cider (Braeburn and Pink Lady), fresh-pressed
1.9 oz (53 g) whole Crystal hops, 3.5% a.a. (90 min)
0.5 oz (14 g) whole Crystal hops, 3.5% a.a. (0 min)
Wyeast 3711 French Saison yeast
Original Specific Gravity: 1.082

Directions

To toast the malt, broil it for about 90 seconds at a time until it starts crackling a bit. Remove, stir, and repeat, making sure it doesn’t burn. Repeat four times. It should smell a bit like popcorn at the end.

Steep and muddle mint (if using) in hot (not quite boiling) water; add to mash. Infusion mash at 154° F (68° C) for 60 minutes. Sparge with 165° F (74 °) and collect enough to yield 5 gallons after a 90 minute boil. Stir honey in at beginning of boil. Chill, add cider, and pitch yeast.

Extract Version

Substitute 8 lb (3.63 kg) pale malt extract syrup for pale malt. Steep toasted malt in 150˚ F (66˚ C) water for 45 minutes. Rinse grains, add extract and honey, dissolving completely, and proceed with boil.

Specifications

Original Specific Gravity: 1.082
Final Specific Gravity: (not supplied)
IBUs: 26
SRM: 8
Boiling Time: 90 min