Subscriber Exclusive
Courtesy of Jeff Stuffings, founder of Austin’s Jester King Brewery, this homebrew-scale recipe for their highly regarded rustic table beer uses funky bottle dregs combined with a blend of saison yeasts to approximate their unique house culture.
All Access Subscribers can download the Beersmith and BeerXML version of this recipe.
Subscribe today.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.022
FG: 1.000
IBUs: 22
ABV: 2.9%
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.022
FG: 1.000
IBUs: 22
ABV: 2.9%
[PAYWALL]
MALT/GRAIN BILL
3.3 lb (1.5 kg) pilsner
13 oz (368 g) malted wheat
HOPS & ADDITIONS SCHEDULE
0.75 oz (21 g) U.S. Goldings at 60 minutes [16 IBUs]
0.5 oz (14 g) U.S. Perle at 10 minutes [6 IBUs]
1 tablet Whirlfloc at 10 minutes
1 tsp (5 ml) yeast nutrient at 10 minutes
0.5 oz (14 g) U.S. Fuggles at flameout
0.75 oz (21 g) each of U.S. Perle and U.S. Fuggles at dry hop
YEAST
Co-pitch Wyeast 3711 French Saison and White Labs WLP565 Belgian Saison with the bottle dregs from a favorite wild ale.
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops, Whirlfloc, and yeast nutrient according to the schedule, including the hops at flameout. Chill to about 72°F (22°C), aerate well, and pitch the combined yeast strains and bottle dregs. Ferment at 75°F (24°C) until it reaches terminal gravity, then dry hop for 3 days. Crash, package, and carbonate to 3 volumes of CO2.
BREWER’S NOTES
Malt: We use TexMalt Llano Pilsner and TexMalt Denton County Wheat from TexMalt in Fort Worth, Texas.
Hops: Our hops come from The Oregon Hophouse, an organic grower in Aurora, Oregon.
Water: For anyone who wants to imitate the well water at Jester King, the report on our profile (in parts per million—ppm) is calcium (91), magnesium (63), sulfate (324), sodium (119), chloride (61), bicarbonate (305), with an alkalinity of 250.
