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Old 01-13-2015, 10:27 PM   #1
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Default The Funkmeister - Brett Saison with bugs

Recipe Type: All Grain
Yeast: Wyeast 5112; Wyeast 3724
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.066
Final Gravity: 1.006
IBU: 31.77
Boiling Time (Minutes): 90
Color: 5.04
Primary Fermentation (# of Days & Temp): 1 month @ 85F; 4 months at 70F
Secondary Fermentation (# of Days & Temp): 4 months @ 70F
Tasting Notes: Very tart beer with very sour and hoppy nose. Finishes nice and dry.



Title: The Funkmeister
Author: Remmy

Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.066
Final Gravity: 1.006
ABV (standard): 7.9%
IBU (tinseth): 31.77
SRM (morey): 5.04

FERMENTABLES:
8.5 lb - Belgian - Pilsner
4 lb - German - Acidulated Malt
1.5 lb - German - Wheat Malt
0.5 lb - German - Vienna
1 lb - Belgian Candi Sugar (clear/blond)

HOPS:
1.5 oz - Willamette, Type: Pellet, AA: 5.2, Use: Boil for 60 min, IBU: 26.43
1.5 oz - Saaz, Type: Pellet, AA: 2.9, Use: Boil for 10 min, IBU: 5.34
1.5 oz - Mosaic, Type: Pellet, AA: 11.6, Use: Dry Hop for 4 days
1 oz. - Medium-toast American Oak chips; 4 days

MASH GUIDELINES:
1) Infusion, Temp: 153 F, Time: 90 min, Amount: 5 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 5.25 gal
Starting Mash Thickness: 1.4 qt/lb

YEAST:
Wyeast - 5112 Brettanomyces bruxellensis
Wyeast - 3724 Belgian Saison
Starter: No
Form: Liquid

I pitched dregs from: Sofie 2013 and Jester King Noble King.
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Old 01-17-2015, 04:49 AM   #2
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That is a beautiful beer

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Old 02-15-2015, 10:07 PM   #3
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How long did you let it go before you kegged / bottled?


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Old 02-16-2015, 12:16 AM   #4
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Quote:
Originally Posted by IPHey View Post
How long did you let it go before you kegged / bottled?


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5 months.
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Old 02-16-2015, 02:29 PM   #5
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Did you happen to measure your mash/boil/final pH on this bad boy? I am looking to do something similar here soon, with a total of about 20% Acid malt in mash once sacc rest is complete. I like the dreg choices too...Noble king is a perfect choice for this style of beer.

Was thinking of a re-fermenting a split batch with fruit after 4-6 months as well.

Thanks for the post!

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Old 02-16-2015, 04:20 PM   #6
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Originally Posted by ATXWolfBrew View Post
Did you happen to measure your mash/boil/final pH on this bad boy? I am looking to do something similar here soon, with a total of about 20% Acid malt in mash once sacc rest is complete. I like the dreg choices too...Noble king is a perfect choice for this style of beer.

Was thinking of a re-fermenting a split batch with fruit after 4-6 months as well.

Thanks for the post!

I did not take a pH reading at any point.
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Old 02-17-2015, 04:35 PM   #7
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Good deal, man. Look delicious!

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