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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