Hill Country View from Jester King Craft Brewery
I can’t seem to get enough of the original Jester King Black Metal Stout. We’ve brewed this beer four times; more than any other recipe. It’s been absolutely solid each round. The last round ended up in a Whiskey Barrel. That was by far the best of the bunch. The 10 gallon barrel I have is on its way to being neutralized, so to get that same huge whiskey nose and bite, I picked up a fresh-dumped Balcones blue corn whiskey barrel.
We’re still brewing 11 gallons, but this time it will be split. Half will ferment with the traditional English Yeast, WLP 007. The other half will be dedicated to one of my favorite, and local, sour beers. Funk Metal Stout. Funk Metal was created from the Black Metal Stout recipe, but aged in oak barrels with lots of pediocauccus, lactobacillus and brett. My best hope of recreating a beer like this is to pitch in some Funk Metal dregs that I’ve stepped up with some oak cubes.
In addition to this split batch, I was thinking that it was time for another “fast” sour beer in the pipeline since the Funk Metal is likely to take quite a while to get good. Over at The Mad Fermentationist, there is a recent post on using various sour worting techniques. I’ve decided that I’ll take the second runnings from this weeks brew which should yield 5 gallons of 1.030 wort, and keep it in a 5G corny keg. Wrapping the wort witha heat belt, I’ll pitch some lactobacillus to sour it up for a few days before boiling for 30 minutes and then pitching Brett Drie (Brett B. Trois).
It’s been quite a few weeks since the last brew day so I’m looking forward to brewing up two of my favorite beers and experimenting with a new one.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 11 gal |
60 min |
104.9 IBUs |
69.2 SRM |
1.094 SG |
1.013 SG |
10.8 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Imperial Stout |
13 F |
1.075 - 1.115 |
1.018 - 1.03 |
50 - 90 |
30 - 40 |
1.8 - 2.6 |
8 - 12 % |
Fermentables
| Name |
Amount |
% |
| Maris Otter (Thomas Fawcett) |
29.868 lbs |
72.53 |
| Black Barley (Stout) |
2.467 lbs |
5.99 |
| Black (Patent) Malt |
1.598 lbs |
3.88 |
| Chocolate Malt (Thomas Fawcett) |
1.598 lbs |
3.88 |
| Brown Malt |
0.951 lbs |
2.31 |
| Caramel/Crystal Malt - 40L |
0.949 lbs |
2.3 |
| Crystal Dark - 77L (Crisp) |
0.75 lbs |
1.82 |
| Cane (Beet) Sugar |
3 lbs |
7.28 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Magnum |
3.74 oz |
60 min |
Boil |
Pellet |
13.5 |
| Goldings, East Kent |
4 oz |
5 min |
Boil |
Pellet |
5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Calcium Chloride |
3.60 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
3.60 g |
60 min |
Mash |
Water Agent |
| Pickling Lime |
1.00 g |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Dry English Ale (WLP007) |
White Labs |
75% |
65°F - 70°F |
Notes
Hold all Dark/Roast grains till end of mash/sparge.
|
Pingback: Son of a Funk – Sour Saison | Woxford Brewing Co.
Do you still brew this? I am going to brew a similar beer and was wondering if you had any updated info on it. What time into the mash do you toss in your roasted Malts? So you use only the dregs from the funk metal bottle after primary fermentation? What temp do you mash at?
I did! The funk half never soured like I wanted. For the late roasted malts, I mash at 156F for 60 minutes and then right before I sparge I add in the grains, stir, and wait another 5 or 10 minutes to settle. Dregs weren’t enough to get it sour. If possible, I would look to get a fresh bottle of Jester King, anything will do, and see about stepping up dregs with a few starters (50mL, 250mL, 500mL, 1L) and use that as the primary yeast; ferment with JK yeast at 60F for two to three months.