|Oh my god, that's the funky shit!|
This beer will be fermented with some yeast sent to me from Jeff at Bootleg Biology. I missed meeting up with Jeff at the 2013 National Homebrewers Conference, but he was kind enough to send me along a few samples anyway (thanks brother!). I'll be tracking my progress with this yeast and sending the results and a bottle or two along for the sake of science and homebrewing. Good times.
The recipe is simple, and I wanted this to be dry and let the yeast shine. So here's the recipe, and my notes.
Est Original Gravity: 1.047 SG Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.006 SG Measured Final Gravity:
Bitterness: 19.7 IBUs Est Color: 6.3 SRM
14 lbs Pilsner (Best Malz) (2.0 SRM) 71.3 %
3 lbs Vienna Malt (4.0 SRM) 15.3 %
1 lbs 8.0 oz Wheat Malt, Bel (2.0 SRM) 7.6 %
2.1 oz Carafa Special II (Weyermann) (415.0 SRM) 0.7 %
1 lbs Cane (Beet) Sugar (0.0 SRM) 5.1 % (Add at end of boil)
1.00 oz Magnum [14.70 %] - Boil 30.0 min Hop 6 19.7 IBUs
1.00 oz Chinook [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.00 oz Summit [15.90 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
2.0 liter starter of Funky Saison (Bootleg Biology)
2013.08.18 - brew day
12:00 - Dough in w/ 8 gallons. Dropped from 155º to 148º (target of 145º) Recirc. Add water salts.
1:10 - Drain to BK. Gravity of 1.060.
1:30 - Batch Sparge with 8.5 gallons of 165º h2o. Bring temp back up to 165º. Recirc.
1:50 - Drain sparge to kettle. Add boil salts.
2:20 - Boil. Gravity of 1.040.
3:20 - Add Magnum hops.
3:40 - Add sugar. Add yeast nutrient. Insert chiller and begin pump recirc.
3:55 - Flameout. Add 1 oz. Chinook leaf. Chill to 180º and hold for 20 mins.
4:30 - Add 1 oz. Summit. Chiller back on.
4:50 - Hit ~85ºF. Drain to wittmenter 15.5. Original gravity of 1.047.
Let sit out to further drop temp. Dropped to ~74ºF overnight. Put in chest freezer to drop to 68º F.
12:30 PM - Pitched 2 liters of active fermenting yeast - Bootleg Biology Funky Saison. Aerated with 1.5 volume O2 for ~ 1 minute. Hold at 68ºF for 36-48 hours.
12:00 PM - Raised temp to ~70ºF (21.5ºC)
3:00 PM - Raised temp to ~73ºF (23ºC)
12:00 PM - Raised temp to ~ 76ºF (24.5º C)
5:30 PM - Raised temp to ~79 ºF (26º C)
Raised temp to ~83º F (27.5º C)
Raised temp to ~86º F (30.5ºC)
Raised temp to ~90ºF (33º C)
Gravity reading 1.005 @ 87ºF … 1.009
Drop temp to ambient (~70º)
Appearance: light yellow gold, clear w/ slight haze (will definitely be clear with cold conditioning).
Smell: White grape juice, w/ slight melon. touch of spicy alcohol. Low note of funk -- not much.
Taste (uncarbed and warm): Light and refreshing. Pepper, melony fruit. Totally dry on the back end. Pretty excited about this one!