#11 -- Mother Funk Stout

Mother Funk Stout
(Foreign Extra Stout style – two yeast strains)

Grain: 1 lb. Roast Barley
0.5 lb. 80L Crystal Malt
0.5 lb. Fawcett’s Pale Chocolate
Fermentables: 6 lb. Dark Malt Syrup
2 lb. Dark DME
1 lb. Priming Sugar (0 min)
Hops: 1 oz. Summit, 16.7% AA (60 min)
Yeast: 2 Separate fermentation:
- Wyeast #1084 Irish Ale [650 mL yeast starter, 24 hrs] – pitched into 4.75 gal. of wort
- 600 mL of wort diverted into beaker and inoculated with 100 mL Wyeast Brettanomyces claussenii yeast.

Batch Size: 5 gal.
Wort Boil: 8/29/2009
Lag Time: 8 hrs (main batch, #1084); 3-4 days (Brett)

Original Gravity: 1.078
Specific Gravity (at transfer to secondary): 1.022
Final Gravity: 1.020
ABV: 7.7%
68 IBU (? – seems too high, but low cumuhulone level)

▪ Tasting Notes at transfer: smoky, dark fruit nose / sweet front, dries out at the end with choc malt finish / boozy
• Brett yeast batch: slower fermentation; krausen appeared after 3-4 days and lasted for 1 week. Fermentation still active at 4 weeks (visible bubbles in beaker; airlock activity).
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• On bottling day, pasteurized Brett fermented ale, recombined with unpasteurized Irish yeast ale. 5 oz. priming sugar added.

Bottled: 12/12/2009 [15 weeks in carboys]
Yield: (44) 12 oz. bottles / (4) 22 oz. bombers