Microbrewed Adventures
Page 25
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
It is not through knowledge but experiences of the world that we are brought into relation with it.
—ALBERT SCHWEITZER
SECTION THREE
Recipes
About the Recipes
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.
1) If your Hallertauer hops are only 4 percent alpha acid, you will know to use:
10 HBU ÷ 4% = 2.5 oz. of hops
OR
2) If you wish to use another variety of hops, say Chinook hops at 10 percent alpha acid, you know to use:
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:
1) If your Hallertauer hops are only 4 percent alpha acid, you will know to use:
280 MBU ÷ 4% = 70 g of hops
OR
2) If you wish to use another variety of hops, say Chinook hops at 10 percent alpha acid, you know to use:
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
7.5 lbs.: (3.4 kg) American 2-row pale malt
¼ oz.: (7 g) Cluster hops 7.5% alpha (1.9 HBU/53 MBU)—90 minutes boiling
¼ oz.: (7 g) Oregon Fuggles hops 4% alpha (1 HBU/28 MBU)—90 minutes boiling
¼ oz.: (7 g) Galena (originally Eroica hops were used) hops 12% alpha (3 HBU/84 MBU)—60 minutes boiling
½ oz.: (14 g) Cascade hops 5% alpha (2.5 HBU/70 MBU)—30 minutes boiling
½ oz.: (14 g) Cascade hops—1 minute boiling
½ oz.: (14 g) Oregon Fuggles—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast Ringwood Ale yeast #1187 or White Labs Irish Ale yeast WLP004
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 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, t
urn 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)
6.25 lbs.: (2.8 kg) light malt extract syrup or 5 lbs. (2.3 kg) dry light malt extract
¼ oz.: (7 g) Cluster hops 7.5% alpha (1.9 HBU/53 MBU)—90 minutes boiling
¼ oz.: (7 g) Galena (originally Eroica hops were used) hops 12% alpha (3 HBU/84 MBU)—60 minutes boiling
¾ oz.: (21 g) Oregon Fuggles hops 4% alpha (3 HBU/84 MBU)—60 minutes boiling
½ oz.: (14 g) Cascade hops 5% alpha (2.5 HBU/70 MBU)—30 minutes boiling
½ oz.: (14 g) Cascade hops—1 minute boiling
½ oz.: (14 g) Oregon Fuggles—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast Ringwood Ale yeast #1187 or White Labs Irish Ale yeast WLP004
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
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)
8 lbs.: (3.6 kg) 2-row American pale malt
8 oz.: (225 g) American crystal malt (10-L)
¾ oz.: (21 g) Cluster hops 7.5% alpha (5.6 HBU/156 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/105 MBU)—30 minutes boiling
½ oz.: (14 g) Tettnanger hops (Santiam may be substituted) 4.5% alpha (2.3 HBU/64 MBU)—30 minutes boiling
½ oz.: (14 g) Cascade hops—1 minute
½ oz.: (14 g) Tettnanger hops (Santiam may be substituted)—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast American Ale yeast #1056
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
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)
6.5 lbs.: (3 kg) American light malt extract syrup
8 oz.: (225 g) American crystal malt (10-L)
1 oz.: (28 g) Cluster hops 7.5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—30 minutes boiling
¾ oz.: (21 g) Tettnanger hops (Santiam may be substituted) 4.5% alpha (3.4 HBU/95 MBU)—30 minutes boiling
½ oz.: (14 g) Cascade hops—1 minute boiling
½ oz.: (14 g) Tettnanger hops (Santiam may be substituted)—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Wyeast American Ale yeast #1056
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 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)
3.25 lbs.: (1.5 kg) American 2-row pale malt
3 lbs.: (1.36 kg) American wheat malt
1 lb.: (454 g) crystal malt (10-L)
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—120 minutes boiling
¼ oz.: (7 g) Perle hops 8% alpha (2 HBU/56 MBU)—15 minutes boiling
½ oz.: (14 g) Perle hops—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
English ale yeast
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 quarts (6.7 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 3.5 quarts (3.3 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 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 15 minutes remain, add the 15-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 120 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)