You want it hot enough to dissolve the malt extract but not too hot that it boils over. The exact temperature doesn’t matter since there is no mashing. Heat about 2 gallons (7.6 L) of water to near boiling. (680 g) Briess Bavarian wheat dried malt extractīefore starting your brew, separately pre-boil and chill about 3.5 gallons (13.3 L) of water so you can add that to top up your fermenter later. (2 kg) Briess Pilsen dried malt extractġ.5 lbs. Prairie Artisan Ales’ Prairie Ale cloneĤ.5 lbs. Add Brettanomyces brux and Champagne yeast with priming sugar. After fermentation has completed, crash cool, prime and with bottles rated for 3+ volumes of CO 2, use a 50/50 combination of dextrose/cane sugar. Pitch yeast, oxygenate (if using a liquid yeast strain), and let temperature free rise during fermentation. Rapidly chill the wort to 80 ☏ (27 ☌) and transfer the wort to your fermenter. At flameout, whirlpool and add the Saaz hop addition. Boil for 60 minutes or until target gravity is achieved, adding bittering hops and sugar at start of boil. Recirculate wort (vorlauf), then sparge with 5 gallons (19 L) of water at 170 ☏ (77 ☌) and collect 7 gallons (26.5 L) of runoff to your boil kettle. Target a mash temperature of 148 ☏ (64 ☌) and mash 60 minutes or until conversion is complete. (4.2 L/kg) to provide a thin mash with high enzymatic activity. This is a single infusion mash with a ratio of 2 qts./lb. Lalvin EC-1118 or equivalent (for bottle conditioning) Wyeast 5112 (Brettanomyces bruxellensis), White Labs WLP650 (Brettanomyces bruxellensis), or equivalent (for bottle conditioning) Wyeast 3711 (French Saison), White Labs WLP590 (French Ale), or LalBrew Belle Saison yeast I definitely need to seek out the barrel-aged version as well.The inaugural Prairie Artisan Ale, a dry, effervescent Belgian-style farmhouse saison that drinks smoothly for a beer of its size.Ĩ AAU German Perle hops (60 min.) (1 oz./28 g at 8% alpha acids) With its thick body and big winter spice notes, this beer would make the perfect holiday sipper.

The liquid contained a fine, subdued effervescence that gave the beer a nice suppleness on the palate.Įven though Bomb! provides the base for this imperial stout, this is a completely different beast. More roasted malts on the back end and the finish. The flavor profile was similar to the nose, but the spice notes were a bit more restrained. Cinnamon and clove came through big time. The aroma was fantastic and smelled like Christmas cookies in a glass. A frothy, near-finger-tall, mocha colored head topped the liquid, but it quickly transformed into a thick, lasting collar. The beer poured a super oily and dense, complete pitch black. Thanks to Jess and David for this thoughtful birthday gift. Served in a Prairie Christmas Bomb! stemmed glass If you are not a ginger fan this beer is definitely not for you. This beer provided a fantastic drinking experience and was truly like Christmas in a glass. The feel was thinner than I had expected and I felt some silkiness, but not really any creaminess or the amount of mouth coating I was looking for. The flavor was high in strength and also ginger forward, but the other flavors were in the background to add nice depth and balance. Bouquet was ginger forward, but it still allowed the other aromatics to come through. Overall- Appearance was a great black color and opaque with a medium dark brown creamy head. Taste- Ginger, ancho chili pepper, cacao, slight coffee, slight vanilla, nutmeg, mildly spicy, high strength of flavor.įeel- Medium body, slightly below average carbonation, silky, moderately mouth warming, mildly spicy, moderately bitter, very slight mouth coating. Smell- Ginger, cinnamon, nutmeg, cacao, vanilla, slight ancho chili pepper, medium strength of scent. Look- Black, opaque, medium dark brown creamy head, above average lacing, slightly above average head retention. Poured from a 12 ounce bottle dated 9-13-23 into a snifter.

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