Microbrewed Adventures (36 page)

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. After a total wort boil of 60 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 add the hop pellets for dry hopping. 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.

1447 BELGIUM ZWARTE ROSE ALE

• TARGET ORIGINAL GRAVITY: 1.057 (14.5 B)
  
• APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
  
• IBU: ABOUT
  28
  
• APPROXIMATE COLOR: 26 SRM (52 EBC)
  
• ALCOHOL: 5.5% BY VOLUME
  

A step infusion mash is employed to mash the grains. Add 9 quarts (8.6 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 4.5 quarts (4.3 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) 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 60-minute hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 20 minutes remain, add the 20-minute hops and grains of paradise. When 10 minutes remain, add the Irish moss. 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 add the rose petals. 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)

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 60-minute hops. Bring to a boil.

The total boil time will be 60 minutes. When 20 minutes remain, add the 20-minute hops and grains of paradise. When 10 minutes remain, add the Irish moss. After a total wort boil of 60 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 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 add the rose petals. 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.

JEFF BAGBY'S HOP WHOMPUS 2004

• TARGET ORIGINAL GRAVITY: 1.088 (21 B)
  
• APPROXIMATE FINAL GRAVITY: 1.020 (5 B)
  
• IBU: MATHEMATICALLY OFF THE CHARTS, BUT PROBABLY 90+
  
• APPROXIMATE COLOR: 18 SRM (36 EBC)—RED
  
• ALCOHOL: 9% BY VOLUME
  

All-Grain Recipe
for 5 gallons (19 l)

NOTE:
You will need a 10-gallon kettle, 10-gallon-size mash tun with screen, an additional 10-gallon vessel and a counter-flow-type wort chiller for this recipe. If you are brewing on a simpler system, adapt the hop additions to suit your system.

Jeff Bagby
Jeff Bagby. Courtesy Brewers Association.

A step infusion mash is employed to mash the grains with the mash hops. Add 14.5 quarts (13.75 l) of 140-degree F (60 C) water to the mixed crushed grain and mash hops, stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 7 quarts (6.2 l) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 30 minutes. Add first wort hops to empty and clean brew kettle. Then raise temperature of mash to 167 degrees F (75 C), lauter (recirculate runoff until liquid is reasonably clear before adding to brew kettle) and sparge with 3.5 to 4 gallons (13.5–15 l) of 170-degree F (77 C) water. Collect about 7.5 gallons (28.5 l) of runoff. Add 120-minute hops and bring to a full and vigorous boil.

The total boil time will be 120 minutes. When 60 minutes remain, add the 60-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 120 minutes, turn off the heat and add steeping hops.

Now add post-boil hop-back hops on top of your clean and sanitized screen in your lauter tun. Pass the hot wort through this bed of hops and through your
counter-flow wort chiller and on into your sanitized fermenter. Sparge hops if necessary to bring total volume to 5 gallons (19 l). 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 add secondary fermenter hops. Continue secondary fermentation at 70 degrees F (21 C) for 4 to 5 days more. If you have the capability, begin cellaring the beer by dropping the temperature 10 degrees F (about 6 C) per day until temperature is down to 36 degrees F (2 C). Cellar at this temperature for 7 to 10 days.

Prime with sugar and bottle. If kegging, you may add optional keg hops to your keg by placing them in a sanitized hop bag (nylon stockings can work well) and then into your keg. Prime and let naturally carbonate at 70 degrees F (21 C) for 3 to 5 days or until carbonated.

What can one say but “hop whompus?” and thank you, Jeff Bagby.

Malt Extract Recipe
for 5 gallons (19 l)

Place crushed grains and mash hops in 2.5 gallons (9.5 l) of 150-degree F (68C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains and hops, reserving the approximately 3 gallons (11.5 l) of liquid to which you will now add malt extract, first wort hops and 120-minute hops. Bring to a boil.

The total boil time will be 120 minutes. When 60 minutes remain, add the 60-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 120 minutes, turn off the heat and add steeping hops.

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 gallons (7.6 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 (21C). 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 add secondary fermenter hops. Continue secondary fermentation at 70 degrees F (21 C) for 4 to 5 days more. If you have the capability, begin cellaring the beer by dropping the temperature 10 degrees F (about 6 C) per day until temperature is down to 36 degrees F (2 C). Cellar at this temperature for 7 to 10 days.