For months now I have referenced this "Dark Farmhouse Funk" beer that was brewed in a while back. I had all intentions on brewing up a Black Saison. Low and behold I popped into my LHBS and they were out of saison yeasts. It was a Sunday and I really wanted to brew on Monday night. I never write about homebrew stores or owners, but Barry's Homebrew in Fishtown hasn't let me down yet. Granted I did want a Saison yeast, but the recommendations I got back were a bit more up my alley and kicked off my funk and sour brews that I just haven't yet made.
So the Bastonge Belgian strain from White Labs was what I was offered. Read about it. It is the Orval Strain. As for the grain bill, I is fairly complex and fun. Pils malt, Special B, honey, late addition raisins and orange rind and the dregs from two bottles of Jolly Pumpkin during primary fermentation. I mashed low (150) and boiled for 90 mins. I just upgraded my mash tun when brewing this and the extra thick walls hold the heat nice without any insulation and mashing out is quite nice with a false bottom.
The beer itself is dark brown with a nice funk, horse blanket aroma and raisiny, dark fruit upfront taste. It's s lightly acidic with a sweet honey finish. Hops are virtually non existent. I added an ounce of Amarillo at 60 mins hoping that there would be enough funk to hold this beer up. I am pleased as punch for this first attempt.
Dark Farmhouse Funk
Pils Malt, Vienna Malt, Crystal 60, Honey Malt, Special B, Carafa II
Orange Blossom Honey, 8oz Raisins, Orange Rind
WL520 Bastogne Belgian Ale , 1lt starter (Dregs from JP La Roja)
wow - that sounds like a fun brew! i'm especially curious to know about using the dregs in the fermentation - how to do it and what it does. i can't wait to get back to it when i return from my exile to belize...
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