With so much funk in the air


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 %


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


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


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


Name Lab Attenuation Temperature
Dry English Ale (WLP007) White Labs 75% 65°F - 70°F


Hold all Dark/Roast grains till end of mash/sparge.

3 thoughts on “With so much funk in the air

  1. Pingback: Son of a Funk – Sour Saison | Woxford Brewing Co.

  2. 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.

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