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Ars Amatoria: American Wild Ale

What once was three separate beers, Ars Amatoria is the resultant blend of 47% Funky Fig w/ Oak, 27% Funky Fig without Oak, and 26% Sour Cherry Pannepot.  Sour, fruity, funky, and delicious, this is the art of love.  pH 3.63, 7.8% ABV.

Funky Fig


Recipe Specifics
Batch Size (Gal): 7

Total Grain (Lbs): 15.56
Anticipated OG: 1.065
Anticipated SRM: 17.9
Anticipated IBUs: 14.4
Wort Boil Time: 90
ABV: 8.12%

Grain

79.0% - 11 ½ lbs Pilsner Malt
6.9% - 1 lb Cane Sugar
3.4% - ½ lb Special B
3.4% - ½ lb Wheat Malt
2.3% - 1/3 lb CaraPilsner
2.3% - 1/3 lb Crystal 80
1.4% - 3 oz. Carafa III
1.4% - 3 oz. Pale Chocolate Malt

Kettle Flavor Additions

1 lb Black Mission Figs (Boiled with final runnings, pureed with stick blender, caramelized in pan, and deglazed with reduced final runnings. Added to boil at 30 minutes).
2 tbsp Orange Zest (5 min)
0.25 gram Rosemary (0 min)

Hops

28.0 grams Hallertauer (Pellets, 4.0% AA) @ 90 minutes

Yeast

Wyeast 3724 Belgian Saison
Jolly Pumpkin Bam Biere Dreg starter


Water Profile and Additions

Charcoal filtered Seattle Water

Mash Additions: 0.75g/g calcium chloride

Mash Schedule

Doughed in @ 112°, raise temp 1° per minute until 149° is reached.
Hold for 45 minutes.
Raise temp to 168° and hold for 10 minutes.
Sparged with 170° Water

After fermentation, half was put on ½ oz of French med + oak with ½ cup of port. Other half left plain to age. Aged 2.75 years before blending.


Sour Cherry Pannepot

Recipe Specifics
Batch Size (Gal): 4
Total Grain (Lbs): 8.63
Anticipated OG: 1.060
Anticipated SRM: 22.2
Anticipated IBUs: 22.3
Wort Boil Time: 90
ABV: 7.9%

Grain

81.0% - 7 lbs Pilsner Malt
6.4% - ½ lb Dark Candi Sugar (160L)
3.2% - ¼ lb Dark Candi Sugar (80L)
3.2% - ¼ lb Aromatic Malt
3.2% - ¼ lb Special B
1.6% - 2 oz Flaked Maize
0.8% - 1 oz Carafa III

Kettle Flavor Additions

½ gram Fresh Thyme – 2 min
1 ½ gram Indian Corriander – 2 min

2 ½ tbsp. orange zest – 2 min
½ stick cinnamon – 2 min

Hops
22 grams Saaz (Pellets, 5.5% AA) @ 45 minutes
6 grams Hallertauer (Pellets, 4.1% AA) @ 0 minutes

Yeast

Wyeast 3787 Trappist High Gravity
Sour starter from dregs (Isabelle Proximus, Gargamel, Vagabond, Cuvee de Castleton #2, Deviation, and Girardin Geuze) – Added during primary fermentation.

Water Profile and Additions

Charcoal filtered Seattle Water
Mash Additions: 0.6 gram/gallon calcium chloride
Boil Additions: 0.35 gram/gallon Epsom salt, 0.2 g/G salt, 0.5 gram/G Calcium Chloride

Mash Schedule

151° for 60 minutes.
Raise temp to 168° and hold for 10 minutes.
Sparged with 170° Water

Post Fermentation
After 13 months of aging, 2 ½ gallons of the beer were racked onto a combo of 5 lbs of Montmorency and Balaton sour cherries. Aged for another 8 months before racking off cherries.

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