Pfunk it Up

3 Funks FTW!

Capturing some local microflora with apple juice. Two types of wild flowers and a control. Left out overnight in the Texas winter, now incubating at 75F.

Along side Jester King as one of my favorite breweries is Prairie Artisan Ales.  They’ve been churning out great beer after beer.  Prairie is always experimenting and playing with bold flavors while mixing in healthy amounts of barrel aging.  One of their earlier beers captured my attention.  Funky Galaxy.  When fresh, this beer delivers this amazing CDA/Black IPA punch, but with a light farmhouse funk in the nose, but enough citrus and tropical fruits that it drinks really easy.

Here’s the fun part: if you sit on this one for a few months the Brett transforms the beer dramatically.  Much of the hop aroma fades and/or is consumed by the Brett and produces one of the *funkiest* Brett B beers I’ve ever had.  Comparing a freshly bottled beer side-by-side to an aged one makes one wonder if these were even the same beer at all.

This one has been on my list for some time but never got to brew it.  I’ve had some really good success with using Jester King mixed culture yeast and bacteria.  The Boxer’s Revenge inspired one gallon batch is already amazing at two months, only needed a little more oak character before bottling.  This recipe has about 30 IBU so I know that the JK yeast will send plenty of sour punch with this recipe.  Mixing that with the roast and citrus hops should make for a very tasty brew.

The origin of the malt bill was inspired from Hops and Grain’s Dark IPA that they brewed a few years back that I really enjoyed.  I picked that back up here and bumped the gravity up to match the 8% of Funky Galaxy, and switched the hops to Galaxy and Citra for a really nice citrus/tropical fruit nose.  Looking forward to brewing a bigger batch on the full-scale equipment as well.

Here’s Pfunky Galaxy

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 29.3 IBUs 45.8 SRM 1.078 1.016 8.1 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Specialty Ale 16 E 1.03 - 1.08 1.006 - 1.019 15 - 40 3 - 50 2.1 - 2.9 3 - 9 %


Name Amount %
Organic Brewers Malt 2-Row (Briess) 14.25 lbs 77.03
Carafa III 1.25 lbs 6.76
Aromatic Malt 1 lbs 5.41
Caramunich Malt 14 oz 4.73
Oats, Flaked 14 oz 4.73
Chocolate Malt (Thomas Fawcett) 4 oz 1.35


Name Amount Time Use Form Alpha %
Citra 0.11 oz 60 min Boil Pellet 14.4
Galaxy 0.11 oz 60 min Boil Pellet 14.8
Citra 1 oz 10 min Aroma Pellet 14.4
Galaxy 1 oz 10 min Aroma Pellet 14.8
Liberty 1 oz 10 min Aroma Pellet 3.9
Galaxy 2 oz 7 days Dry Hop Pellet 14.8


Name Amount Time Use Type
Phosphoric Acid 21.40 ml 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 4.80 g 60 min Mash Water Agent
Calcium Chloride 4.30 g 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining


Name Lab Attenuation Temperature
Jester King Mixed Culture (3711) Jester King 81% 60°F - 95°F
Brettanomyces Bruxellensis (WLP650) White Labs 70% 65°F - 72°F
Brettanomyces Lambicus (WLP653) White Labs 70% 65°F - 72°F


Step Temperature Time
Protein Rest 146°F 30 min
Saccharification 155°F 30 min
Mash Out 168°F 10 min


Based on Hops and Grain Dark IPA, adjusted for Pairie Ale Funky Galaxy parameters (30 IBU, *loads of Galaxy hops). Using JesterKing mixed culture yeast.