Microbrewed Adventures (31 page)

The mysterious pride we have as brewers always remains. Beyond the simplicity of beginning to brew is a knowledge that emerges within every brewer. Everywhere in the world, whether we are amateur or professional brewers, we build upon our experiences and develop a skill that no one can ever take away. Those evolving skills and worldly knowledge have been shared for more than 5,000 years. Whether one has been brewing for one year or more than twenty, the life skills learned by brewing are not a simple anyone-can-do-it proposition. By becoming and continuing as a brewer one crosses a mystic threshold, not only gaining experience but also using skills to craft works of art and science for the noble reason of promoting pleasure and enjoyment. This is a rarity in today's world. Despite the trends toward speed and convenience, brewers are steadfast in their pursuits. They are able to experience the pride of accomplishment and mastery of skills that no one can ever deny or take away.

Yes, anyone can do it. But to brew and develop knowledge of the brewers' craft is something very special. It is not easy to do. Those of us who endeavor to brew belong to a worldwide community. We take the time to brew and we take the time to cherish the hard-earned insights we have gained as brewers. Those who do not brew can never know what we know about the blending of life sciences, arts and experiences. Take pride in your endeavor as a brewer. You've earned it.

The Gaze from Above, upon the Beer Below
Joining the BierConvent

I
N AMSTERDAM
,
I found myself crossing a castle moat, entering what appeared to be a crumbling ruin, a lone tower protruding into the sky. Inside, there were thick walls that surrounded the spiraling staircase, three-foot-deep window wells allowing light into each balcony. The narrow staircase wound and wound and wound through three, four, then five enormous levels. Large rooms set aside at each floor's pause were decorated in the style of the 15th century. The floorboards creaked. The ceilings were tall and airy. There were gypsies in the attic. Jesters and musicians wandered in the spirit of the time. The tall grand mirror in the second-floor banquet room was grayed with a smoky film.

She was dressed in flowing scarves, muted and well matched to the worn brick walls. “What do you have in your basket?” I asked. “What do you have in your bag?” she replied. I'll show you mine if you show me yours…Anna the gypsy with a Dutch smile cocked her head to the side and managed a subtle twist in her lip.

“Will you read my cards?” I asked.

“No, not really thoroughly, but let's see a few.”

I chose a card, then changed my mind, choosing a second before the first was revealed. The second card, she told me, is “the past.” From the second deck I chose and it revealed “a leader.” “But that is not really you…. You have struggled with being a leader in the past…your real role is of being a spiritual leader. People will turn to you for vision,” Anna continued.

I chose another card as she spread the original deck on the castle table. It was my original card: “emotions.”

“See, this is really your card…it is about your emotions and you should have stuck with this card when you first chose it. You need to feel your emotions and go with them more freely.”

From there I chose the card that would suit my emotions. The card I chose revealed “the fool.”

“But you really aren't a fool; you see, the dog is the heart and he grounds you. Dare to be the fool. Follow your heart. It will be okay.”

I reached into my bag and found a small clay bird whistle, leaving Anna, the gypsy, with the small bird that has breathed the wishes of six continents and traveled with me around the world several times and was meant to be her keepsake that evening. I recall taking the tiny bird whistle out of my pack only
one week before, just before departing home, and then replacing it for an impulsive unknown reason. Perhaps I was thinking it was meant to travel with me once again to its final destiny. A small child, a girl dressed in native clothes high in the Andes mountains of Ecuador, had given it to me as I was walking a countryside dirt road. When I left Anna, she was still staring at and holding the little bird whistle in her hand and began crying, “It's about the same wish I've always had in my life.” And at that I departed, never having asked what her wish had always been.

“Dare to be the fool…your heart will ground you, so follow it and follow the path of your emotions…”

 

THE NEXT DAY
,
still in Amsterdam, I was celebrating my enthronement into the BierConvent International. Dinner was served over a period of three hours. Dutch jenever and beer flowed abundantly.

BierConvent International is an international organization, based in Munich. Invited to join by Printz Luitpold von Bayern, I am only the second American to join (the first was August Busch III). BCI's members are not only brewers, but people of many backgrounds embracing quality, beer appreciation and sensitivity to the humanity and international pride portraying what beer was always meant to be.

At my enthronement, I reverently sat and watched the enthronement of others from the front row. The presidents of Heineken and Grolsch were among us. Our ceremonies took place inside a massive building, once a cathedral in Amsterdam. I sat among the hundreds gathered as though attending a wedding. A pianist played classical music. A string quartet played Schubert and Mozart. I stared in disbelief at the colored patterns of the immense and extraordinary flower arrangements in the balconies high above; a bright spotlight intensified the colors. There was a ridiculous and imposing red throne in front of me at center stage. Pretentious? Yes, but I can't help but break into a little smile.

At my enthronement they spoke of my background and commented that if the BCI had not been founded in the 1960s, there was no doubt that Charlie Papazian would have founded it in 1996. I walked up to the “altar” and turned to receive my medallion and accompanying ribbon. I was ceremonially invited to drink from a very large pewter mug. I took long swallows, slowly savoring, drafting this brew into my being. The grand pianist banged
away in dramatic and fanatical fashion. The room was beginning to spin. I continued swallowing and swallowing, gulping, the beer dribbling down the right side of my beard onto my tuxedo—loving every minute, every swallow.

The beer tasted great, my head tilted skyward, the bottom of the deep pewter mug began to hint of trailing off into an empty darkness. As I neared my finish, the mug tilted skyward and my eyes became distracted. I looked beyond the beer. My eyes changed from near focus to far. There, high, very, very high above, was a huge gilded domed ceiling, every arch coinciding at the center, in all its majestic grandeur. There in the middle at the highest point, beyond the chandeliers, the gold-leaf buttresses, the stained glass windows, the enormous flower arrangements and an impending belch, were two recently released, distantly tiny helium-filled balloons. No one noticed but me. Mickey Mouse and Donald Duck were watching over us, from up on high with their almighty helium-inflated gaze. There was a twinkle in my eye. Nothing seemed to me to be more genuine. I finished this beer nectar that had helped bring me here and everywhere.

The twinkle continues as I realize with the pride every brewer knows that it is all the same—same but joyously different.

Charlie Papazian
Planet Beer

Thank you, brewers and suppliers!

Whether you consider yourself a microbrewer or a homebrewer, these recipes will provide you with a jumping-off point for brewing classic, traditional, unique, eccentric, creative and cutting-edge styles of beer. These are recipes gathered from brewers and adapted, or were formulated from my 34 years of brewing experience and a bit of consultation with the wonderful people who supply brewers with malt, yeast, hops and other ingredients and supplies. I extend a very grateful thank-you to all the brewers who have shared with me their insights and knowledge.

Homebrewing

If you are new to homebrewing, my
Complete Joy of Homebrewing, 3rd Edition
(2003), will get you started and hooked with your first batch. Then you'll move on to more recipes, such as those presented in this book.

A few notes about these recipes

• I've adapted nearly all of the recipes to fit a 5-gallon (19 l) batch format.
  
• Almost all recipes are presented in two versions: one using all-grain techniques and the second using malt-extract brewing techniques.
  
• All hops are whole hops unless otherwise noted.
  
• You may substitute hop pellets for whole hops, but the amounts are not equal when used for bittering long boils. Hops boiled for less than 10 minutes may be either whole or pellets in equal amounts. When converting bittering/long boiling hops, substitute 15 percent less Homebrew Bittering Units (see below) if using hop pellets rather than whole hops. For example, if the recipe calls for 10 HBU (280 MBU) using whole hops, you should use 15 percent less, or 8.5 HBU oz. (238 MBU), in pellet form. Read the recipes carefully; be careful not to assume measurements in ounces or grams. A whole-hop version of a particular variety may not be rated at the same alpha acid rated in pellet form.
  
• In all-grain recipes I assume an 85 percent grain conversion efficiency, because this is what I usually obtain with the crush of my malt and the two-step infusion method used in most of these recipes. If your brewing system achieves less efficiency, you will need to increase the amount of grains proportionally.
  
• HBU/MBU or Homebrew Bitterness Units
  

• HBU = % alpha acid rating of hops multiplied by ounces = Homebrew Bittering Units
  
• MBU = % alpha acid rating of hops multiplied by grams = Metric Bittering Units
  

Homebrew Bitterness Units:
A method with which homebrewers can determine how much hops to use involves the concept of Homebrew Bitterness Units (HBU). In metric units it is expressed as Metric Bitterness Units (MBU).

Homebrew Bitterness Units = % alpha acid of hops multiplied by ounces of hops. This is a very useful concept when a recipe for a given volume of beer calls for, say, 2 ounces of 5 percent alpha acid Hallertauer hops, which is equal to 10 HBU. It is important to note the volume of beer being brewed when using Homebrew Bitterness Units as a measurement of hops.

10 HBU ÷ 4% = 2.5 oz. of hops

 

OR

10 HBU ÷ 10% = 1 oz. of Chinook hops

 

Similarly, for metric units, MBU = % alpha acid of hops multiplied by grams of hops. If 280 MBU are called for in a recipe, then:

280 MBU ÷ 4% = 70 g of hops

 

OR

280 MBU ÷ 10% = 28 g of Chinook hops

 

 

“ORIGINAL” BALLARD BITTER

• TARGET ORIGINAL GRAVITY: 1.045 (11 B)
  
• APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
  
• IBU: ABOUT
  32
  
• APPROXIMATE COLOR: 5 SRM (10 EBC)
  
• ALCOHOL: 4% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

Ballard Bitter—Ya Sure Ya Betcha

A step infusion mash is employed to mash the grains. Add 7.5 quarts (7.1 l) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 3.75 quarts (3.6 l) of boiling water and add heat to bring temperature up to 155 degrees F (68C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 90-minute hops and bring to a full and vigorous boil.

The total boil time will be 90 minutes. When 60 minutes remain, add the 60-minute hops. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 90 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion, or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

Malt Extract Recipe
for 5 gallons (19 l)

Dissolve malt extract in 2 gallons (7.6 l) of water, add 90-minute hops and bring to a boil.

The total boil time will be 90 minutes. When 60 minutes remain, add the 60-minute hops. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 90 minutes, turn off the heat.

Immerse the covered pot of wort in a cold-water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.

Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete.

1982 ORIGINAL SIERRA NEVADA PALE ALE

• TARGET ORIGINAL GRAVITY: 1.051 (12.5 B)
  
• APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
  
• IBU:
  38–40
  
• APPROXIMATE COLOR: 7 SRM (14 EBC)
  
• ALCOHOL: 4.5% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

A one-step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1l) of 168-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (66.5 C) for 60 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15.2 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add cluster hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete. The original Sierra Nevada Pale Ale was fully bottle conditioned, just like your homebrew.

Malt Extract Recipe
for 5 gallons (19 l)

Place crushed grains in 2 gallons (7.6 l) of 150-degree F (68 C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 l) of liquid, to which you will now add malt extract and cluster hops. Heat to boiling.

The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes.

Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 l) of cold water has been added. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary.

Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.

Prime with sugar and bottle or keg when complete. The original Sierra Nevada Pale Ale was fully bottle conditioned, just like your homebrew.

ORIGINAL PYRAMID WHEATEN ALE

• TARGET ORIGINAL GRAVITY: 1.045 (11 B)
  
• APPROXIMATE FINAL GRAVITY: 1.008 (2 B)
  
• IBU: ABOUT
  25
  
• APPROXIMATE COLOR: 7 SRM (14 EBC)
  
• ALCOHOL: 4.5% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)