Microbrewed Adventures (38 page)
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)â60 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.
- 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% alphaâ1-gram increments at 14 à 5-minute intervals
1 oz.: (28 g) Amarillo pellet hops 8% alphaâ2-gram increments at 14 Ã 5-minute intervals
¾ oz.: (21 g) Simcoe pellet hops 12% alphaâ1.5-gram increments at 14 à 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% alphaâ2-gram increments at 14 Ã 5-minute intervals
1 oz.: (28 g) Amarillo pellet hops 8% alphaâ2-gram increments at 14 Ã 5-minute intervals
¾ oz.: (21 g) Simcoe pellet hops 12% alphaâ1.5-gram increments at 14 à 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)â75 minutes boiling
0.1 oz.: (3 g) Magnum hops 14% alpha (1.4 HBU/31 MBU)â75 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)â30 minutes boiling
½ oz.: (14 g) Styrian Goldingsâ5 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)â75 minutes boiling
0.14 oz.: (4 g) Magnum hops 14% alpha (2 HBU/56 MBU)â75 minutes boiling
½ oz.: (14 g) Styrian Goldings hops 4% alpha (2 HBU/56 MBU)â30 minutes boiling
½ oz.: (14 g) Styrian Goldingsâ5 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)â60 minutes boiling
1.5 oz.: (42 g) Willamette hops 5% alpha (7.5 HBU/210 MBU)â10 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