Farmhouse Ebbegarden Recipe :
- Color : Blonde
- Alcohol : 5.6%
- Quantity : 20L
- Bitterness : Noticeable (32 IBU)
- Brewing Time : 5 hours
- Difficulty : Easy
Ingredients :
Grains :
- 3kg Pilsen Malt
- 1kg Light Wheat Malt
- 400g Vienna Malt
- 400g Oat Flakes
Hops :
Boil (60 minutes) :
Hopstand (20 minutes – 90°C) :
- 40g Yakima Superdelic
- 10g Yakima Nectaron
Dry Hop :
- 40g Yakima Nectaron
Yeast & Brewing Water :
- 1 packet of K.9 Ebbegarden yeast
- Total water volume: 28.5L
- Chloride/Sulfate ratio: 1/2
- Mash pH: 5.2
- Ideal sparge water pH: 6
Brew Our Farmhouse Ebbegarden Recipe Step by Step:
Step 1 :
Pour 16.5 liters of water into your brewing kettle and set the heat to 68°C.
Add your grains and stir well to prevent lumps. Continue stirring until the temperature drops to 64°C.
Hold this temperature for 60 minutes.
Meanwhile, heat 12 liters of water to 77°C.
Once the saccharification rest is complete, raise the temperature to 75°C for a 10-minute Mash-Out.
Step 2 :
After the Mash-Out, proceed with filtration and sparging.
Step 3 :
Heat your kettle for a 60-minute boil. Add the first 10 grams of Superdelic hops at the start of the timer.
Step 4 :
Once the boil is complete, add 40g of Superdelic and 10g of Nectaron hops. Let them steep for 20 minutes.
These two New Zealand hops will bring a modern tropical kick to this traditional Norwegian Farmhouse base.
Step 5 :
Cool your wort to 26/27°C.
Take a gravity reading, which should be around 1.054, then transfer it to the fermenter and add the Ebbegarden yeast packet. This naturally fruity strain will further enhance the aromas of the New Zealand hops.
Maintain your fermenter at 27°C for about 2 weeks—this is the time needed for the yeast to reach the final gravity of 1.011.
Step 6 :
Once the final gravity is reached, add the remaining 40g of Nectaron hops. This step is optional, but for a more refined result, we recommend lowering the temperature below 20°C for this Dry Hop.
Let the hops steep for 3 days before bottling. A Cold Crash is also possible before bottling.
Step 7 :
Sterilize 6g/L of sugar and proceed with bottling.
For those who prefer forced carbonation, 2.2 to 2.3 Vol. of CO₂ should work well for this recipe.
Conclusion :
Here, the balance of the beer will gently lean towards the hops. The traditional malt base will provide a rich cereal character, while the fruit-forward yeast, originating from a fruit-producing farm, will biotransform the New Zealand hops added during the whirlpool.
This small Dry Hop will simply add a subtle tropical freshness, bringing out pineapple and peach aromas.
The goal: To create a modern take on a traditional Norwegian farmhouse ale. This recipe combines cereal drinkability with a lovely fruity freshness, perfect for the summer season.