Jester King Craft Brewery

Jester King Homebrew Recipes, Part II


A little over a year ago, we published the homebrew recipes for Black Metal, Commercial Suicide, and Wytchmaker on our blog. We’re always happy to help homebrewers out, and we continue to receive requests for other recipes. By popular demand, then, here are the recipes for Le Petit Prince, Boxer’s Revenge, Ol’ Oi, the Provenance series, RU55, and Das Uberkind, courtesy of our Head Brewer Garrett Crowell.



Le Petit Prince Farmhouse Table Beer
Le Petit Prince



O.G.: 1.021-1.024 (depending on yeast choice and attenuation)

F.G.: .997-1.002 (depending on yeast choice and attenuation)



Grist:

85% Pilsner

15% Malted wheat



Hops:

11 IBUs of Goldings at 60 minutes

3 IBUs of Fuggles at 10 minutes

Whirlpool/knockout addition of 50/50 Fuggles and Goldings. You will have to play with the percentages here as our commercial setup doesn’t translate well for whirlpool hop additions for homebrewing. I’d suggest around 1/2oz of each per 5 gallons, or 1oz total. Dry hop will be identical to whirlpool addition.

Fermentation:

Mixed culture of yeast and bacteria.



Boxer’s Revenge Sour Barrel-Aged Strong Ale
Boxer's Revenge



O.G.: 1.075

F.G.: 1.000


Grist:

46% Pilsner

42% Pale 2-Row

9% Malted Wheat

2% Caramunich II


Hops:

Various bittering hops to achieve 20 IBUs

Fermentation:

Mixed culture of yeast and bacteria.

We age these beers in oak barrels for 12-24 months. You can approximate barrel aging with oak cubes, chips, etc.





Ol’ Oi Barrel-Aged Sour Brown Ale
Ol' Oi



O.G.: 1.051

F.G.: 1.003


Grist:

43% Pilsner

34% Dark Munich

10% Castle Abbey Malt

3% Caramunich

3% Chocolate Malt

3% Flaked Oats

3% Malted Wheat


Hops:

Various bittering hops to achieve 18 IBUs

Fermentation:

Mixed culture of yeast and bacteria.





Provenance Farmhouse Ales with Citrus
Provenance



O.G.: 1.051

F.G.: 1.003


Grist:

75% Pilsner

25% Wheat


Hops:

13 IBUs of Goldings at 75 minutes

7 IBUs of Citra at Whirlpool


(For 5 gallons) – 1oz each of tangerine & clementine, or lemon & lime, or orange & grapefruit during whirlpool…depending on which beer in the series you’re seeking to make.

Fermentation:

Mixed culture of yeast and bacteria.




RU55 Barrel-Aged Sour Red Ale
RU55



O.G.: 1.055

F.G.: ~ 1.002-1.005


Grist:

46% Munich II

21% Pale 2-row

20% Pilsner

3% Carared

3% Amber Malt

3% Crystal 120

3% Melanoidin

Just a pinch of roasted barley


Hops:

~12 IBUs of Goldings at 60 minutes


Fermentation:

Mixed culture of yeast and bacteria.

– Primary ~ 80F

– Secondary in oak ~ 60F




Das Uberkind Vielle Saison
Das Uberkind


Das Uberkind is our most used and versatile barrel-aged beer. We blend it with fresh, hoppy beer to make Das Wunderkind!. We use it as the base beer for most of our fruit refermentations, and we also package it as a standalone beer. It’s a pretty simple recipe:


O.G.: 1.038

F.G.:.998-1.002

SRM:2.5-4.5


Mash-temp: 154-158F


Grist:

84% Pale 2-Row, or Pilsner

8% Raw wheat

4% Munich II (dark munich)

4% Flaked Oats


The specialty malts like Munich, and then Flaked Oats rotate based on what we have around the brewery. Sometimes we’ll use spelt, Maris Otter, or malted wheat, etc.


Hops:

10 – 15 IBUs

Always early kettle additions, at 60 minutes

Usually something like Goldings, or Fuggles

Lately, we’ve been adding aged hops for about 30% of our total hop volume with great results.

Fermentation:

Mixed culture of yeast and bacteria.

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