I had a day off this week so got my friend Si over to brew a clone of one of his favourite beers, Jester King’s Le Petit Prince.
Thankfully Jester King have put the basic recipe up on their website so I didn’t have to think too much about it. I drank a bottle a few weeks before and grew the dregs up for a starter.
11 IBUs Goldings at 60 mins
3 IBUs Fuggles at 10 mins
I mashed in low at 63oC. OG should be between 1.021-1.024 , I forgot to do a gravity reading but I’m confident we got within that range. Beersmith predicted 1.023 and that’s usually accurate to what I end up with. After 2 days the fermentation has started, very exciting about producing my first low ABV mixed ferm beer.
I added 3kg of apricots (1kg puree, 2kg whole) to All the Bretts last week. They sank to the bottle but a week later started to rise like a lava lamp. It now has a pretty gnarly pellicle.
I entered my first homebrew competition recently which also happened to be the first Brew Con in the UK. I came 2nd in my category with Saisons in the Abyss which I was over the moon about. Big thanks to Simon and everyone else that was involved in organising the event, I had a great time and will be back next year, if any of my beers are ready, that is!
I’ve made a small experimental batch of mead with Greek thyme honey and bruxellensis. No idea how that is going to turn out, just going to leave it for a loooooong time and wait.
JK at Marble has been lovely and sent me some pedio from a 3 Fonteinen bottle to play with. Not decided what to do with it yet. It’s so gunky and weird, I did taste it and I won’t be tasting pedio again!
Spontanpeckham is still fermenting away. I am going to do a batch this year and next year and blend them.
I’ve done a lot of scouting in my local area for fruits I can forage and now have some plans for later next year which include a crab apple beer (I was lucky to taste The Kernel’s from the tank recently and it’s divine). It’s pretty amazing the produce you can find on your doorstep in London.