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Authors: Charles Papazian

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Microbrewed Adventures (38 page)

BOOK: Microbrewed Adventures
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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
7.61Mb size Format: txt, pdf, ePub
ads

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