The Yellow Jester - Beer Recipe - Brewer's Friend

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The Yellow Jester

176 calories 14.3 g 12 oz
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Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Dylan Naegele
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Friday March 6th 2015
1.054
1.008
6.0%
9.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Liquid Malt Extract - Wheat3 lb Liquid Malt Extract - Wheat 35 3 33.3%
6 lb Liquid Malt Extract - Maris Otter6 lb Liquid Malt Extract - Maris Otter - (late boil kettle addition) 36 4 66.7%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 2.1 Boil 90 min 9.53 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each WhirlFloc Fining Boil 10 min.
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 303 B cells required
Yeast cake from The Crimson King--Roeselare, plus dregs from Hanssens Artisanaal Oude Kriek, Boon Oude Geuze Mariage Parfait, and Tilquin's Oude (Gueuze Tilquin)²
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 303 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 7.53 g | 30.1 qt) 5.75 23  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.78 g | 31.1 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 6 24  
Going into fermentor 6 24  
Total: 5.75 23
Equipment Profile Used: System Default
 
Notes

5/17/15: Brew day

OG: 1.051

Chilled to 64ºF and left uncovered on stovetop for one hour before transferring to carboy and waited 3 hours before pitching 75mL of Crimson King yeast cake plus one vial of WLP655. Vigorous fermentation ~36 hours later. Holding steady at 68ºF.

9/15/15: Added dregs from Lost Rhino Exesus Sanctum.

10/4/15: Added dregs from Hanssens Oude Gueuze (Nov. 2014)

11/03/15: Sampled. (A hint of rubber stopper.) Peaches, cherry, a mild lactic acidity, a hint of hay, mild funk. Added OYL-218 All The Bretts (packaged 9-28-15).

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  • Last Updated: 2016-04-10 14:59 UTC