Muncie Farmhouse

French Country Ale (brune)

This is a 2004 BJCP style 16d beer.

Recipe: Biere de Garde Ambree (based on La Cygne Farmhouse Ale with modifications suggested by Steve McKenna)
Volume: 5 gallons

Activity Log

Yeast Starter:

One day before the brew, boiled 4 ounces of DME in 4 cups of water for 10 minutes. Cooled in fridge, shook to aerate and added 4 tubes of yeast gathered from South Naperville Saison brew session. Fitted stopper and airlock and placed at 70 f.


Heated 4.5 gallons of water to 170 f and added grain. Added cool water to obtain 152 f. Let rest for 1 hour. Added boiling water and heated to mash out at 170 f. Sparged with 170 f water to obtain 7 gallons of run-off.


Boiled for 37 minutes then added first hops. Boiled for 30 more minutes then added second hops. Boiled for 20 more minutes then added third hops, bitter orange and coriander. Boiled for 10 more mintes then removed heat. Cooled through counterflow chiller into 6 gallon carboy. Took specific gravity reading of 1.067. Rocked on folded towel to aerate. Pitched yeast from starter and fitted stopper and airlock. Placed at 70 f.

Fermentation (target final gravity = 1.012):

Observations of primary stage (14 days @ 72 f) Siphoned to 5 gallon carboy. Took specific gravity reading of 1.028. Fitted with stopper and airlock and placed on fermenting bench with no heat (~ 68 f). Filled 2 liter bottle 4/5 full, pressurized to 30 lbs/sq in and put in fridge. After 1 week in secondary, placed carboy on concrete basement floor (~ 65 f).


Boiled 4.9 ounces of corn sugar in 2 cups of water. Cooled and added to bottling bucket. Siphoned from carboy into two 2 liter bottles until 4/5 full. Pressurized to 30 lbs/sq in of CO2 and placed in fridge. Took specific gravity reading of 1.026 which puts ABV at 6.6%. Siphoned 4 gallons into bottling bucket. Filled and capped 36 12 ounce bottles and 2 1 liter swingtop bottles.

See Muncie Farmhouse labels here.