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Hoppy as Funk!

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Behemoth Brewing (NZ) head brewer Andrew Childs has given us his recipe for Hoppy as Funk! – his take on a classic Belgian Saison. It’s big, dry and with Belgian esters along with big pineapple, pine, citrus and dankness. The mix of the yeast and the hops makes this a flavourful and delicious blend of styles.

Recipe 1 – All Grain

Expected Brew Figures
OG: 1.052
FG: 1.004
ABV: Approx 6.4%
IBU: 35
Volume: 23 litres
Ingredients

4.5kg Weyermann Bohemian Pilsner
500g Weyermann Munich 2

500g Weyermann Wheat Malt

35g NZ Hallertau (or bittering hop of choice to 30IBU)

50g Citra Hops

150g of Zythos Hops
0.3g Copperfloc

1 x Mangrove Jack’s M27 Belgian Ale Yeast
Method

  1. Mash at 67°C
  2. Sparge and bring to a boil
  3. Boil for 90 minutes – add NZ Hallertau at beginning of the boil
  4. Add 0.3g of Copperfloc with 10 minutes to go
  5. Add 50g of Zythos and 50g of Citra at the end of the boil
  6. Cool and pitch the yeast
  7. Ferment at 25°C and slowly bring the temp up to 28°C near the end of fermentation
  8. Dry hop with 100g of Zythos after one week of fermentation and leave in for five days
  9. Bottle or keg as usual then enjoy with mates

 

Recipe 2 – Concentrate

Expected Brew Figures
OG: 1.047
FG: 1.004
ABV: Approx 5.6%
IBU: 30
Volume: 23 litres
Ingredients

1 x Mangrove Jack’s Craft Series Pilsner Pouch

1kg Mangrove Jack’s Light Unhopped Malt

500g Light Wheat Malt Extract

30g Citra Hops

70g Zythos Hops

1 x Mangrove Jack’s M27 Belgian Ale Yeast (hold onto the yeast that comes with the Craft Series Pouch for another brew)
Method

  1. Add 6 litres of boiling water to a sterile fermenter
  2. Add the Mangrove Jack’s Craft Series Pilsner Pouch with the dry malt extracts and stir
  3. Top up the fermenter to 23 litres with sterile water, aiming for a temperature of 23-24°C and pitch the yeast
  4. If you can control the temperature ferment at 25°C and slowly bring the temp up to 28°C near the end of fermentation
  5. Dry hop with Citra and Zythos after one week of fermentation and leave in for five days
    6. Bottle or keg as usual then enjoy with mates

Recipe 3 – Extract

Expected Brew Figures
OG: 1.046
FG: 1.005
ABV: Approx 5.6%
IBU: 30
Volume: 23 litres
Ingredients

1.7kg Black Rock Light Unhopped Malt

1kg Mangrove Jack’s Light Unhopped Malt

500g Light Wheat Malt Extract

35g NZ Hallertau (or bittering hop of choice to 30IBU)

50g Citra Hops

150g Zythos Hops

1 x Mangrove Jack’s M27 Belgian Ale Yeast

0.3g Copperfloc
Method

  1. Boil 6 litres of water in a large pot
  2. Add all malt extracts and stir
  3. Boil for 60 minutes adding the Hallertau Hops at the beginning of the boil
  4. With 10 minutes left in the boil add 0.3g of copperfloc
  5. At the end of the boil add the 50g of Citra and 50g of Zythos hops
  6. Cool to 23-24°C and add to sanitised fermenter, then top up to 23 litres with sterile cold water and pitch the yeast
  7. Ferment at 25°C and slowly bring the temp up to 28°C near the end of fermentation
  8. Dry hop with 100g of Zythos after one week of fermentation and leave in for five days
  9. Bottle or keg as usual then enjoy with mates

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