Brett Beer The Funkmeister - Brett Saison with bugs

[Remmy]

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

Boiling Time (Minutes)

90

IBU

31.77

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.

 

[rcornell]

That is a beautiful beer

 

[IPHey]

How long did you let it go before you kegged / bottled?


Sent from my iPhone using Home Brew

 

[Remmy]

How long did you let it go before you kegged / bottled?


Sent from my iPhone using Home Brew

5 months.

 

[ATXWolfBrew]

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!

 

[Remmy]

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.

 

[ATXWolfBrew]

Good deal, man. Look delicious!

 

[JLump]

Forgive what may be stupid question, for I am relatively new to brewing. Wouldn't 4lbs of acid malt drive your mash ph WAY down. I've just used it for pilsners where I only required a couple ounces!