Read Microbrewed Adventures Online

Authors: Charles Papazian

Tags: #food

Microbrewed Adventures (38 page)

BOOK: Microbrewed Adventures
12.56Mb size Format: txt, pdf, ePub
ads

Do not carry out a sour mash procedure. A step-infusion mash is employed to mash the grains. Add 8.5 quarts (8.1 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 4 quarts (3.8 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.

Mash/Extract Recipe
for 5 gallons (19 l)

5.5 lbs.: (2.5 kg) light malt extract syrup or 4.4 lbs. (2 kg) light dried malt extract

1 lb.: (454 g) crystal malt (10-L)

1 lb.: (454 g) German sauer malt

10 lbs.: (4.54 kg) fresh or frozen raspberries or full flavored cherries or 1 gallon (4 l) of fresh apple juice

1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—60 minutes boiling

¼ tsp.: (1 g) powdered Irish moss

German or Bavarian-type lager yeast

¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging

Heat 2 quarts (2 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.

After 45 minutes, add heat to the mini-mash and raise the temperature to 167 degrees F (75 C). Then pass the liquid and grains into a strainer and rinse with 170-degree F (77 C) water. Discard the grains.

To the sweet extract you have just produced, add more water, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 60-minute hops and bring to a boil.

The total boil time will be 60 minutes. 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 6.5-gallon (25l) secondary fermenter and add crushed fresh fruit, thawed frozen fruit or 1 gallon of apple juice to the secondary fermenter. Continue fermenting for another 7 to 10 days at 70 degrees F (21 C). Rack a third time into a third fermenter, while separating and discarding the used fruit. When fermentation has stopped, rack a fourth time into a clean 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.

65-65-65-6.5 INDIA PALE ALE

  • TARGET ORIGINAL GRAVITY: 1.065 (16 B)
  • APPROXIMATE FINAL GRAVITY: 1.014 (3.6 B)
  • IBU: ABOUT
    65
  • APPROXIMATE COLOR: 7 SRM (14 EBC)
  • ALCOHOL: 6.5% BY VOLUME

All-Grain Recipe
for 5 gallons (19 l)

9.75 lbs.: (4.4 kg) pale malt

1.25 lbs.: (568 g) crystal malt (15-L)

All of the following hops are added as a blend in incrementally designated amounts over a period of 65 minutes at 5-minute intervals

½ oz.: (14 g) Warrior pellet hops 16% alpha—1-gram increments at 14 × 5-minute intervals

1 oz.: (28 g) Amarillo pellet hops 8% alpha—2-gram increments at 14 × 5-minute intervals

¾ oz.: (21 g) Simcoe pellet hops 12% alpha—1.5-gram increments at 14 × 5-minute intervals

5 g: each of Warrior, Amarillo and Simcoe hop pellets for dry hopping

¼ tsp.: (1 g) powdered Irish moss

Wyeast Irish Ale yeast #1084 or White Labs California Ale yeast WLP001

¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging

A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 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 5.5 quarts (5.2 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. Bring to a boil, add the first increment of hop pellets and begin timing. Every 5 minutes, add another increment of hops until you have boiled a full 65 minutes, adding the final dose of hops at 0 minutes.

When 10 minutes remain, add the Irish moss. After a total wort boil of 65 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 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.

Malt Extract Recipe
for 5 gallons (19 l)

8.25 lbs.: (3.7 kg) light malt extract syrup or 6.6 lbs. (3 kg) light dried malt extract

1.25 lbs.: (568 g) crystal malt (15-L)

All of the following hops are added as a blend in incrementally designated amounts over a period of 65 minutes at 5-minute intervals

1 oz.: (28 g) Warrior pellet hops 16% alpha—2-gram increments at 14 × 5-minute intervals

1 oz.: (28 g) Amarillo pellet hops 8% alpha—2-gram increments at 14 × 5-minute intervals

¾ oz.: (21 g) Simcoe pellet hops 12% alpha—1.5-gram increments at 14 × 5-minute intervals

5 g: each of Warrior, Amarillo and Simcoe hop pellets for dry hopping

¼ tsp.: (1 g) powdered Irish moss

Wyeast Irish Ale yeast #1084 or White California Ale yeast WLP001

¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging

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 bring to a boil. When boiling commences, add the first increment of hop pellets and begin timing. Every 5 minutes add another increment of hops until you have boiled a full 65 minutes, adding the final dose of hops at 0 minutes.

When 10 minutes remain, add the Irish moss. After a total wort boil of 65 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.

FLYING FISH BABY SAISON FARMHOUSE ALE

Adapted from a recipe submitted by Gene Muller

  • TARGET ORIGINAL GRAVITY: 1.046 (11.5 B)
  • APPROXIMATE FINAL GRAVITY: 1.010 (2.5 B)
  • IBU: ABOUT
    14
  • APPROXIMATE COLOR: 4 SRM (8 EBC)
  • ALCOHOL: 4.8% BY VOLUME

All-Grain Recipe
for 5 gallons (19 l)

6 lbs.: (2.7 kg) 2-row pale malt

12 oz.: (340 g) white wheat (not malted)

8 oz.: (225 g) Briess Carapils malt

6 oz.: (168 g) German sauer malt

0.1 oz.: (3 g) Styrian Goldings hops 4% alpha (0.4 HBU/11.2 MBU)—75 minutes boiling

0.1 oz.: (3 g) Magnum hops 14% alpha (1.4 HBU/31 MBU)—75 minutes boiling

½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)—30 minutes boiling

½ oz.: (14 g) Styrian Goldings—5 minutes boiling

¼ tsp.: (1 g) powdered Irish moss

White Labs British Ale yeast WLP005

¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging

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, 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 (75C), 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 75-minute hops and bring to a full and vigorous boil.

The total boil time will be 75 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 75 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.

Mash/Extract Recipe
for 5 gallons (19 l)

3 lbs.: (1.36 kg) very light malt extract syrup or 2.4 lbs. (1.1 kg) very light dried malt extract

1.5 lbs.: (680 g) wheat malt extract syrup

1.5 lbs.: (680 g) 2-row pale malt

8 oz.: (225 g) Briess Carapils malt

6 oz.: (168 g) German sauer malt

0.25 oz.: (7 g) Styrian Goldings hops 4% alpha (1 HBU/28 MBU)—75 minutes boiling

0.14 oz.: (4 g) Magnum hops 14% alpha (2 HBU/56 MBU)—75 minutes boiling

½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)—30 minutes boiling

½ oz.: (14 g) Styrian Goldings—5 minutes boiling

¼ tsp.: (1 g) powdered Irish moss

White Labs British Ale yeast WLP005

¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging

Heat 2.5 quarts (2.4 l) water to 172 degrees F (77.5 C) and then add crushed grains to the water. Stir well to distribute heat. Temperature should stabilize
at about 155 degrees F (68 C). Wrap a towel around the pot and set aside for about 45 minutes. Have a homebrew.

After 45 minutes, add heat to the mini-mash and raise the temperature to 167 degrees F (75 C). Then pass the liquid and grains into a strainer and rinse with 170-degree F (77 C) water. Discard the grains.

To the sweet extract you have just produced, add more water, bringing the volume up to about 2.5 gallons (9.5 l). Add malt extract and 75-minute hops and bring to a boil.

The total boil time will be 75 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 75 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.

BROOKLYN'S ORIGINAL CHOCOLATE STOUT

Based on Steve Hindy's original recipe

  • TARGET ORIGINAL GRAVITY: 1.052 (13 B)
  • APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
  • IBU: ABOUT
    28
  • APPROXIMATE COLOR: 52 SRM (104 EBC)
  • ALCOHOL: 5.2% BY VOLUME

All-Grain Recipe
for 5 gallons (19 l)

7.75 lbs.: (3.5 kg) pale malt

1 lb.: (454 g) chocolate malt

4 oz.: (113 g) roasted barley

6 oz.: (168 g) black patent malt

1 oz.: (28 g) UK Fuggles hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling

1.5 oz.: (42 g) Willamette hops 5% alpha (7.5 HBU/210 MBU)—10 minutes boiling

8 tsp.: (32 g) gypsum

¼ tsp.: (1 g) powdered Irish moss

Irish ale yeast

¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging

BOOK: Microbrewed Adventures
12.56Mb size Format: txt, pdf, ePub
ads

Other books

Highland Fires by Donna Grant
From Fed Up to Fabulous: Real stories to inspire and unite women worldwide by Mickey Roothman, Aen Turner, Kristine Overby, Regan Hillyer, Ruth Coetzee, Shuntella Richardson, Veronica Sosa
Love in the Details by Becky Wade
The Burning Shadow by Michelle Paver
Zero Sum Game by Cody L. Martin
Arranged by Wolf, Sara