JK - Biere De Miel Beer Recipe | All Grain Mixed-Fermentation Sour Beer by TIPBCO | Brewer's Friend
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JK - Biere De Miel

130 calories 7 g 16 oz
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nick
Calories: 130 calories (Per 16oz)
Carbs: 7 g (Per 16oz)
Created: Saturday February 16th 2019
Amount Fermentable Cost PPG °L Bill %
5.35 lb American - Pilsner5.35 lb Pilsner 37 1.8 77%
0.85 lb German - Wheat Malt0.85 lb Wheat Malt 37 2 12.2%
0.75 lb Honey0.75 lb Honey - (late boil kettle addition) 42 2 10.8%
6.95 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Zythos0.5 oz Zythos Hops Pellet 11 Boil 60 min 25.83 50%
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.5 Boil 60 min 10.57 50%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Mash In Temperature -- 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Wildflower Honey Other Whirlpool --
0.25 oz Wildflower Honey Other Secondary --
Bootleg Biology - The Mad Fermentationist Saison Blend
1 Each
Attenuation (custom):
Optimum Temp:
68 - 80 °F
Fermentation Temp:
Pitch Rate:
0.5 (M cells / ml / ° P) 97 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: Bottle Conditioned       Amount: ~       CO2 Level: 3.0 Volumes
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

ale brewed w/ Texas wildflower honey

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%

Blacklands White Horn Pilsner – 5.35 lbs – 86%
Weyermann Wheat Malt - .85 lbs – 14%
Zythos - .5 oz – 60 min – 9.6% AA
Organic Golding - .5 oz – 60 min - 4.3% AA

Wildflower Honey - .75 lbs – Whirlpool
Wildflower Honey - .25 lbs – Post Fermentation

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.

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  • Public: Yup, Shared
  • Last Updated: 2019-02-16 18:25 UTC
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