Ramping up a base beer

You looking good kid!

Tasting Atrial Rubicite Blend 1 (2013, front) with Atrial Rubicite Blend 5 (2015, back)

We’ve got a number of beers planned for the future and all of them include using sour, aged beer and blending with fruits.  In order to have enough of this base beer, we need to brew and age quite a bit.  To get started, we’re brewing up 13 gallons, max for the current system and get things aging while we wait for the various fruit seasons to occur.

Nothing special here, just my take on the base beer that Jester King uses for their fruited sours.  Enjoy!

Astroboy (aka Das Wunderkind)

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
13 gal 90 min 29.7 IBUs 3.8 SRM 1.040 1.005 4.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 15 lbs 68.13
Munich Malt 2.35 lbs 10.67
Oats, Flaked 2.333 lbs 10.6
Wheat Malt, Ger 2.333 lbs 10.6

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 4.5 oz 10 min Boil Pellet 5.6
Saaz 2.25 oz 10 min Boil Pellet 7.6
Saaz 4.5 oz 5 min Boil Pellet 7.6
Goldings, East Kent 2.25 oz 5 min Boil Pellet 5.6
Cascade (2012 - Nikobrew 2012-11-23) 2.17 oz 7 days Dry Hop Pellet 5.9
Columbus (Tomahawk) - 2012 Crop - Purchased 20130220 1.08 oz 7 days Dry Hop Pellet 15.3

Miscs

Name Amount Time Use Type
Calcium Chloride 2.72 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.72 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 0.35 g 60 min Mash Water Agent
Yeast Nutrient 2.36 tsp 5 min Boil Other

Yeast

Name Lab Attenuation Temperature
Jester King Mixed Culture (JK01) Jester King 86% 50°F - 95°F

Mash

Step Temperature Time
Mash In 152°F 60 min

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