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Old 12-19-2012, 05:35 AM   #1
Sep 2009
North Dakota
Posts: 2,959
Liked 55 Times on 48 Posts

Recipe Type: All Grain   
Yeast: Wyeast 3724   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: 2 liters   
Batch Size (Gallons): 11   
Original Gravity: 1.055   
Final Gravity: 1.005   
IBU: 25   
Boiling Time (Minutes): 60   
Color: 4.5 srm   
Primary Fermentation (# of Days & Temp): 35 days starting at 75 and holding at 90-95   
Secondary Fermentation (# of Days & Temp): nope   
Tasting Notes: Aromatic, with citrus, spice and pepper on the nose.Intense mid pallete pepper/citrus   

This beer exceeded my expectations in every regard. Being my first saison I didn't know what to expect. The mid pallete pepper flavor is amazing and followed by a mild sourness and lingering sour/funk/bitter/dry finish with loads of pepper/citrus/floral aromas throughout. Although I use vienna as the base, malt is not a focus here. I can't pick out much from a malt perspective. I think with all thats going on with the yeast and hops, thats a good thing. I am drinking one while I type this is what I taste. If you have the ability to control the temp and the time to wait for it. Wyeast 3724 may very well be the most complex yeast strain on the planet.

Due to the very dry finishing gravity of the beer, the bitterness is accentuated. It drinks like a very dry, very pale, very complex, india pale ale........but so much more sophisticated. I may shed a tear when the kegs are gone.

Amt Name Type # %/IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
16 lbs Vienna Malt (3.5 SRM) Grain 2 74.8 %
2 lbs 10.4 oz Oats, Flaked (1.0 SRM) Grain 3 12.4 %
2 lbs 12.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 4 12.9 %
1.30 oz Magnum [10.00 %] - Boil 60.0 min Hop 5 20.6 IBUs
1.00 oz Glacier [5.60 %] - Boil 15.0 min Hop 6 4.4 IBUs
1.00 oz Glacier [5.60 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.00 oz Summit [17.00 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
1.00 oz Glacier Dry hop
1.00 oz centennial dry hop

Beer Profile

Measured Original Gravity: 1.057 SG
Measured Final Gravity: 1.005 SG
Actual Alcohol by Vol: 6.8 %
Bitterness: 25.0 IBUs
Est Color: 4.5 SRM
Mashed at 148 for 4 hours

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Old 12-19-2012, 06:14 AM   #2
Dec 2011
spokane, wa
Posts: 111
Liked 9 Times on 5 Posts

Sounds interesting. How were you able to achieve a consistent temp of 90?

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Old 12-19-2012, 03:01 PM   #3
Sep 2009
North Dakota
Posts: 2,959
Liked 55 Times on 48 Posts

Originally Posted by tinytowers View Post
Sounds interesting. How were you able to achieve a consistent temp of 90?
I started the fermenter off in my basement and then we got a very warm spell back in July so I moved the fermenter to my garage where the temperator was between 88-100 for the better part of a month.

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