re: Homebrewing: In-Process Thread

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BugAC

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Be aware that they get an 85% efficiency.

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I want to make one of these one day. It just seems kind of boring.

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Yep, but I like them in the fall. And the wife really has been wanting me to brew one, since she's not an IPA fan.

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So Jester King uses a French Saison yeast to ferment Black Metal. Interesting

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French Saison is their 'house yeast'. When I was there in February Jeff mentioned that they use it for primary fermentation on almost all of their beers.

I would guess they didn't use this yeast on the original non-farmhouse black metal.

ETA: Austin Homebrew worked with Jester King on a couple of clone kits. They suggest WLP007 or British Ale II with the Black Metal kit.

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I would guess they didn't use this yeast on the original non-farmhouse black metal.

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Thats right. When they first started out, they were a typical brewery using typical yeast. Then they went to farmhouse yeast and started their sour barrel program. I'm not sure if they still brew Black Metal, Wytchmaker, etc. with regular yeast.

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I'm not sure if they still brew Black Metal, Wytchmaker, etc. with regular yeast.

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Per the recipe that Bug sent over, JK says it uses Brewing Science Institute's S11 which is a French Saison yeast. Curious if it is the same strain that Wyeast and White Labs has

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Per the recipe that Bug sent over, JK says it uses Brewing Science Institute's S11 which is a French Saison yeast

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The original black metal used WLP007, an english yeast.

here is the recipe:

Jester King Black Metal Imperial Stout Recipe
Batch Size (Gal): 5.00
Total Grain (Lbs): 16.60
Anticipated OG: 1.108 Plato: 25.46
Anticipated SRM: 69.5
Anticipated IBU: 63.7
Brewhouse Efficiency: 85 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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64.7 10.7 lbs. Maris Otter UK 79.77 4
14.5 2.4 lbs. Dextrose Generic 99.55 0
6.0 1.0 lbs. Roasted Barley Great Britain 67.93 550
4.0 0.7 lbs. Chocolate Great Britain 65.07 458
4.0 0.7 lbs. Black Malt Great Britain 67.09 500
2.0 0.3 lbs. Brown Malt Great Britain 73.47 65
2.0 0.3 lbs. Caramalt UK 67.84 37
2.0 0.3 lbs. Dark Crystal UK 67.84 75
0.8 0.1 lbs. Carafa III Special Germany 73.09 525
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Magnum Pellet 14.10 59.2 90 min.
1.00 oz. Goldings - E.K. Pellet 7.00 4.5 Whirlpool
Yeast
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WLP007
Notes
Mash at 154F
Ferment at 70F
Start dosing in dextrose approximately four days into fermentation

Racked my citra pale ale today and added 2 oz citra for dry hopping. Will add two more later this week.

Fermented down to 1.014, right on target. At 5%, this one will probably go as fast as the simcoe did.

For sure.

80% Pils
10% Munich Munich
10% Wheat Malt

18 IBU Hallertauer @ 60 (1 oz for 5 gal)
4.6 IBU EK Golding @ 15 (0.50 oz for 5 gal)
0.4 IBU EK Golding @ Flameout (0.50 oz for 5 gal)

Wyeast 3711 @ 70 degrees for a few weeks

Transferred to secondary for fruit infusion. Used 3 lbs strawberries and 3 lbs mango. I cut up all the fruit and did a few freeze/thaw cycles then racked on top. I want to say it sat there for 2-3 weeks on the fruit, but might have even been a month. I should have taken notes but didn't.

Yeah, it was a pretty simple recipe. The base recipe before adding fruit was pretty ho-hum. That's why I decided to add the fruit after a few weeks. If I made that base recipe again, I'd go with WLP565. The 3711 is good, but doesn't shine like the 565. Unfortunately the 565 is a bitch.

I have been kicking around the idea of making smaller batches for a while now. I'd like to end up with a case of bombers or so for each batch. Like I've said before, I like making beer as much or more than drinking it.

My one question so far is this: will a 5 gallon carboy be too big (too much headspace) for a 2.5-3 gallon batch?