We have shared some of our homebrew recipes in the past. It’s about time we share more recipes with you. Here are six Jester King recipes you can brew yourself:
Biere de Miel
Batch size: 5 Gallons
O.G. 1.041
F.G. 1.000
Target ABV: 5.2 %
I.B.U. 26
Mash Temp: 156 F
Efficiency: 75%
MALT
Blacklands White Horn Pilsner – 5.35 lbs – 86%
Weyermann Wheat Malt - .85 lbs – 14%
HOPS
Zythos - .5 oz – 60 min – 9.6% AA
Organic Golding - .5 oz – 60 min - 4.3% AA
ADJUNCTS
Wildflower Honey - .75 lbs – Whirlpool
Wildflower Honey - .25 lbs – Post Fermentation
Das Wunderkind!
Batch size: 5 Gallons
O.G. 1.033
F.G. 1.000
Target ABV: 4.3%
I.B.U. 20
Mash Temp: 148 F
Efficiency: 75%
MALT
Weyermann Organic Pilsner – 4.25 lbs – 73%
Weyermann Wheat Malt – 1 lbs – 17%
Weyermann Acidulated Malt - .275 lbs – 5%
Rolled Oats - .275 lbs – 5%
HOPS
Centennial – 1.13 oz – End of Whirpool – 8.5% AA
Simcoe – 1.85 oz – Dry Hop – 12.7% AA
ADJUNCTS
15% Oak aged sour beer, blended in post fermentation/pre dry hop
Gotlandsdricka
Batch size: 5 Gallons
O.G. 1.048
F.G. 1.000
Target ABV: 6.4%
I.B.U. 24
Mash Temp: 152 F
Efficiency: 75%
MALT
Blacklands Birchwood Smoked – 4 lbs – 48.5%
Weyermann Beechwood Smoked – 3 lbs – 36.5
Flaked Rye - .75 lbs - 9%
Weyermann Oak Smoked Wheat - .5 lbs – 6%
HOPS
Zythos – .63 oz – 60 min – 9.2% AA
ADJUNCTS
Juniper Berries – 4.5 grams - Whirlpool
Myrica Gale – 1.5 grams – Whirlpool
Kvass
Batch size: 5 Gallons
O.G. 1.028
F.G. 1.000
Target ABV: 3.8%
I.B.U. 22
Mash Temp: 154 F
Efficiency: 75%
MALT
Weyermann Pilsner – 2.75 lbs - 55%
Weyermann Munich I – 1 lbs – 20%
Weyermann Malted Rye - .5 lbs - 10%
Flaked Rye - .5 lbs – 10%
Barton Springs Unmalted Rye - .25 lbs – 5%
HOPS
Zythos - .5 oz – 60 min – 9.2% AA
ADJUNCTS
Miche Rye Bread, heavy toasted and dry – 1.5 lbs – added during mash
Noble King
Batch size: 5 Gallons
O.G. 1.043
F.G. 1.000
Target ABV: 5.7%
I.B.U. 26
Mash Temp: 154 F
Efficiency: 75%
MALT
Weyermann Pilsner – 5.5 lbs – 70%
Blacklands Raw Wheat – 1.25 lbs - 15%
Weyermann Vienna - .75 lbs – 10%
Rolled Oats - .375 lbs – 5%
HOPS
EKG - .67 oz – 60 min - 4.3% AA
EKG - .42 oz – 10 min – 4.3% AA
Fuggles - .42 oz – 10 min – 3.6% AA
EKG - .5 oz – Whirlpool – 4.3 % AA
Fuggles - .5 oz – Whirlpool – 3.6% AA
Perle - .5 oz – Whirlpool – 5.1% AA
EKG - .84 oz – Dry Hop – 4.3% AA
Fuggles - .84 oz – Dry Hop – 3.6% AA
Perle – .84 oz – Dry Hop – 5.1% AA
Snörkel
Batch size: 5 Gallons
O.G. 1.032
F.G. 1.000
Target ABV: 4.3%
I.B.U. 10
Mash Temp: 150 F
Efficiency: 75%
MALT
Blacklands Whitehorn Pilsner – 2.75 lbs – 51%
Weyermann Wheat Malt – 1.5 lbs – 28%
Blacklands Raw Wheat – 1 lb – 21%
HOPS
Organic Golding - .5 oz – 60 min – 4.3% AA
ADJUNCTS
Oyster Mushrooms – 2.5 oz – Whirlpool
Alderwood Smoked Sea Salt - .25 oz – Whirlpool
Kosher Sea Salt - .25 oz - Whirlpool
A note on yeast, fermentation, and bottle conditioning:
At Jester King, we ferment all of our beers (other than our Spontaneous program) with a mixed culture of wild yeast and bacteria, most of which has been captured from the land around the brewery. All of our beer is then refermented in the bottle to produce carbonation. This means that there is living yeast in the bottom of each and every one of our bottles.
If you are trying to produce a beer at home that tastes like a Jester King beer, culturing this yeast from the bottle is way to go. Not every beer will have viable yeast to build from, though. A beer that has been aged in oak for over a year, refermented with fruit, then refermented in the bottle, will not have the freshest yeast. I recommend culturing from a bottle of Le Petit Prince or other similar low ABV offerings. Another way to get the Jester King house culture into your homebrew would be to primary ferment with a suitable yeast (Wyeast 3711 French Saison or White Labs 565 Belgian Saison work great) and then add the bottle dregs post fermentation. This type of mixed culture fermentation will take much longer for the desired flavor and aroma profile to become present. A Jester King beer will primary ferment for anywhere between 6-10 weeks, generally. Our mixed culture will take most beers all the way to a specific gravity of 1.000, which is what we call “bone dry.” I would not recommend packaging your beer until the gravity has reached a similarly low specific gravity.
At packaging, we add enough dextrose to reach an average CO2 level of 3 volumes. If the beer has sat for a while, we'll add a touch more of the mixed culture to ensure proper refermentation. We allow a bare minimum of 3 weeks for after packaging for our beers to condition and carbonate. The mixed culture will kick up some pretty crazy flavors and aromas in the first week or two, all of which will be absorbed or dissipate with time in the bottle. The most important thing to remember when making this type of beer is patience. To quote the famous barrel head hanging in the cellar of Brasserie Cantillon, “Le temps ne respecte pas ce qui se fait sans Lui,” or “Time does not respect what is done without him.”
– Sean Spiller, Jester King Brewer
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