Crazy Legs
By: Beau BurkeStyle: Saison
OG: 1.062
FG: 1.011
Recipe Type: Extract
Is this really a saison? Hell, I don't know. It's definitely farmhouse, though: Local ingredients (ok regional), fermented hot with a funky yeast. I'd call it Farmhouse IPA. Whatever you call it, know that it's crazy delicious. Noticeable residual sweetness, lots of big northwest hop aroma, lots of crazy Belgian funkiness, and enough whallop to make you sit up and notice. Definitely my kind of beer.
The beer gets it's name from my first son, who was three at the time it was first brewed. "Crazy Legs" is just one of lots of nicknames we've given to him in his short time on planet earth (some of which include "bug," "hot dog," "corncob," and "squirrel") It reminds me a lot of him. It's the meeting of two distinct personalities in a loud, vibrant enigma.
The beer gets it's name from my first son, who was three at the time it was first brewed. "Crazy Legs" is just one of lots of nicknames we've given to him in his short time on planet earth (some of which include "bug," "hot dog," "corncob," and "squirrel") It reminds me a lot of him. It's the meeting of two distinct personalities in a loud, vibrant enigma.
Ingredients
- 7 lb light liquid malt extract
- 1 lb wheat dried malt extract
- 1/2 lb light dried malt extract
- 1 lb Cara-vienne
- 2 oz whole leaf Summit
- 2 oz whole leaf Cascade
- Wyeast Ingelmunster
Procedure
- Steep grain at 150-155F for 30 minutes.
- Boil with 1 oz Summit for 60 minutes.
- At 15 minutes remaining, add 1 oz Cascade.
- At 5 minutes remaining, add 1 oz Cascade.
- Sparge into fermenter and add cold, pre-boiled water to fill to 5 gallons.
Ferment
- Pitch 1/2 pint starter.
- Fermented around 72F.
- Racked to secondary 10 days later with 1 oz Summit.
- Kegged 3 1/2 weeks later.