This is beer inspired by Jester King Bier de Miel, that will be fermented with their house cultures.

Recipe

Malts and Sugars

• 6# Great Western 2-row
• 1.5# Weyerman Wheat Malt
• 15.5oz honey from my hives

Hops

• 0.2 oz (8 IBU) — El Dorado 11.6% — Boil — 60 min
• 0.6 oz (20 IBU) - El Dorado 11.6% - Boil - 30 min

Yeast

• 2018 Jester King Bier de Miel bottle dregs
• 2022 Bootleg Biology Jester King cultures

Water Modifications

I again made no water modifications. I did add 1/2 campden tablet per 5 gallons of brewing water 1 hour before brewing in order to remove chlorine.

Recipe available on BrewFather here

Brewday Notes

Outside temperature is in the 80 and 90s.

I pre-heated the mash tun with a gallon or so of 190F water while the strike water was warming up.

At 10 minutes into the mash the temperature was 156F. However, the mash pH was 6.04 which is higher than I want. I added the remainder of my supply of lactic acid which dropped the pH to 5.72

I cooled to around 90F and then racked into my fermenter.

Unfortunately due to the heat, it only dropped down to 78F by 10PM. I went ahead and pitched and by 8AM the next day the beer was at my ideal 68F.

Fermentation

Fermentation is not yet visible at the 12 hour mark, if this continues I will make a quick starter and pitch that.

Aug 26th Fermentation was definitely very delayed. I believe it was just too cold in the fermenting room I had it in. I moved it to my garage, which is around 72F, and it started showing visible signs of fermentation after about 4 hours.

Aug 27th Fermentation is visibly extremely active finally. There was no sign of mold or infection prior to this, and the beer smells good fermenting.

Refractometer Readings

SG: 1.027

OG: 1.042

FG:

ABV:

Tasting Notes

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