Within a catalog of legendary beers, Jester King’s Le Petit Prince uniquely stands out as an oak-aged, Belgian-style table beer refermented on fruit.
What better way to show off this rare culture than by highlighting its use in a beer with such beautiful, delicate flavours.
Jester King’s Culture is now available for the first time exclusively from Bootleg Biology!
This recipe kit comes from information shared by Bootleg Biology and Jester King to celebrate the release of their house culture. Its a version of Le Petit Prince, but also a good start point to use this special yeast in other variations such as with fruit or oak ageing it.
Simpsons Best Pale Ale Malt (1600 grams)
Simpsons Wheat Malt (500 grams)
East Kent Goldings ( GOLDINGS ) Pellets (20 grams)
Fuggles Pellets (42 grams)
Saaz Pellets (113 grams)
Bootleg Biology – FerMENTORS Series: Jester King House Culture – BB: (1 packs)
Beer Style (main): Hybrid/Mixed
Beer Style (sub): Mixed-Culture Brett Beer
Batch Size: 20L
Original Gravity: 1.023
Final Gravity: 1.000
ABV %: 2.8%
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
East Kent Goldings – 0.7 oz (20g)- 5% AA – 60 min addition
Fuggles – 0.5 oz (14g) – 4.5% AA – 10 min addition
Fuggles – 1 oz (28g) – 4.5% AA – Flameout/Whirlpool
Secondary additions and timing:
Saaz – 4 oz (113g) – Dry Hop – 3.5% AA – Dry Hop
Yeast: Bootleg Biology Jester King
Fermentation temperature/steps: 18C-24C – Primary ferment between 6-10 weeks.
The yeast is a unique blend of ale yeast, Brett and lactic acid bacteria (LAB) curated by Jester King Brewery in Austin, TX, USA
Jester King is the creator of world-class beers like Le Petit Prince, Spon, Black Metal Farmhouse Imperial Stout, Noble King and Atrial Rubicite.
Primary ferment between 6-10 weeks.
Package once the gravity has stabilized as close as possible to 1.000. When ready, add enough dextrose to reach an average CO2 level of 3 volumes. If available, and a small amount of the Jester King Culture during packaging to ensure proper refermentation.
Wait at least 3 weeks after packaging for beers to condition and carbonate. Any off-flavors will dissipate with additional aging
Note: You may wish to add oat husks (not included) to your mash due to the percentage of Wheat malt