Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,685
- Reaction score
- 10,143
- 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.