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Lithuanian Autumn Ale

Brewed: 10/24/2020  

In the summer of 2020, I played around with a Lithuanian Farmhouse yeast that I got from Great Frontier brewing company.

The yeast is amazing. It ferments hot and quick. I fermented high 80's / low 90's for a couple of days and kegged on day 4 or 5 after brew day.

Even at these high temperatures, the flavor is fairly clean, but it does impart some peppery and citrus fruit esters. It has really produced some nicely flavored beers.

Mid-October, I still had some of the yeast in my fridge that I thought I should probably use.

I thought that an Autumn Ale would be something interesting to try with it. Basically, I went with the base recipe of Will-o-Wisp.

The temperatures were getting colder, so the fermentation temperature couldn't be as high. I thought the cooler fermentation temperature would be another cool thing to experiment with.

For more about the Lithuanian Farmhouse, see Sheppy's Blog: Lithuanian Farmhouse

Lithuanian Autumn Ale --- Batch 1

Style British Brown Ale Batch Size 6.00 gal
Type All Grain Boil Size   8.23 gal
Brewhouse Efficiency   70.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.051 SG Estimated FG 1.010 SG
Recipe Bitterness 25.5 IBUs (Rager) Alcohol by Volume 5.3 %
BU : GU   0.503        
Recipe Color 17.4 SRM
Measured OG:       Measured FG:    
ADF:       Measured ABV:    


Amt Name Type # %/IBU Volume
9 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 1 76.6 % 0.70 gal
2 lbs Crystal, Medium (Simpsons) (55.0 SRM) Grain 2 17.0 % 0.16 gal
8.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 3 4.3 % 0.04 gal
2.0 oz Midnight Wheat Malt (550.0 SRM) Grain 4 1.1 % 0.01 gal
2.0 oz Pale Chocolate Malt (200.0 SRM) Grain 5 1.1 % 0.01 gal
0.500 oz Magnum [12.80 %] - First Wort 60.0 min Hop 6 25.5 IBUs -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 7 - -
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 - -
1.0 pkg Lithuanian Farmhouse (SheppyBrew #) Yeast 9 - -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.69 qt of water at 168.2 F 156.0 F 45 min

Batch sparge with 2 steps (1.85gal, 4.12gal) of 168.0 F water

Recipe Notes
Mash grains as directed for about 30 minutes. During this time, cook the pumpkin on a cookie sheet on the grill low heat. After 30 minutes, add the cooked pumkin to the mash. If this lowers temperature, add enough boiling water to get mash up to 155.
Note: recipe does not take into account fermentable sugars from the pumkin. There will be some, but I don't know how much.
Boil as directed. Cool to as close to 60 degrees as possble. Add first 1/2 tbsp of pumpkin pie spice to fermentor with wort.
Hold low temperature for first 24 - 48 hours of fermentation, allowing to raise where it wants after that.
After about a week of fermentation, add more pumpkin pie spice. Add spice and Cinnamon Stick to secondary fermentor and rack beer on top of this.
Make a tincture with more pumkin pie spice so that you can evaluate spicing of beer at time of bottling and add tincture to taste.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.042 SG)   Pre-boil Vol   (8.23 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

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