5.5 lbs.: (2.5 kg) wheat malt extract syrup (50/50 wheat/barley)
1 lb.: (454 g) crystal malt (10-L)
1.25 oz.: (35 g) Cascade hops 5% alpha (6.3 HBU/175 MBU)—60 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
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 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.
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.
BERT GRANT’S PLANET IMPERIAL STOUT
TARGET ORIGINAL GRAVITY: 1.076 (18.4 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 59
APPROXIMATE COLOR: 67 SRM (134 EBC)
ALCOHOL: 8% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
10.5 lbs.: (4.8 kg) American 2-row pale malt
1 lb.: (454 g) crystal malt (80-L)
12 oz.: (340 g) roasted barley
8 oz.: (225 g) black malt
8 oz.: (225 g) German black Caraffe malt
½ oz.: (14 g) Galena hops 12% alpha (6 HBU/168 MBU)—60 minutes boiling
½ oz.: (14 g) Northern Brewers hops 8% alpha (4 HBU/112 MBU)—60 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Irish-type ale or stout 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 13 quarts (12.4 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 6.5 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. 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 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.
Malt Extract Recipe for 5 gallons (19 l)
9 lbs.: (4 kg) very dark extract syrup or 7.25 lbs. (3.3 kg) dark dried malt extract
1 lb.: (454 g) crystal malt (80-L)
12 oz.: (340 g) roasted barley
8 oz.: (225 g) black malt
½ oz.: (14 g) Galena hops 12% alpha (6 HBU/168 MBU)—60 minutes boiling
¾ oz.: (21 g) Northern Brewers hops 8% alpha (6 HBU/168 MBU)—60 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
1 oz.: (28 g) Cascade hops 5% alpha (5 HBU/140 MBU)—30 minutes boiling
1 oz.: (28 g) Cascade hops—1 minute boiling
¼ tsp.: (1 g) powdered Irish moss
Irish-type ale or stout yeast
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 60-minute hops. Bring to a 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.
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 (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.
FELICITOUS STOUT
TARGET ORIGINAL GRAVITY: 1.058 (14.5 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 27
APPROXIMATE COLOR: 36 SRM (72 EBC)
ALCOHOL: 5.6% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
4.5 lbs.: (2 kg) pale malt
2.5 lbs.: (1.15 kg) Vienna malt
1 lb.: (454 g) crystal malt (40-L)
6 oz.: (168 g) roasted barley
4 oz.: (113 g) black malt
1 oz.: (28 g) chocolate malt
1 lb.: (454 g) honey
1.25 oz.: (35 g) Styrian Goldings hops 5% alpha (6.25 HBU/175 MBU)—60 minutes boiling
½ oz.: (14 g) Czech Saaz hops 3% alpha (1.5 HBU/42 MBU)—15 minutes boiling
¾ oz.: (21 g) German Hersbrucker hops—1 minute boiling
1.5 oz.: (42 g) freshly crushed coriander
½ oz.: (14 g) dried Curação orange peel
¼ tsp.: (1 g) powdered Irish moss
English or American-type 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 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. Th
en 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 1) of runoff. Add 60-minute hops and honey and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops, ¾ oz. (21 g) coriander and dried orange peel. 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, add the remaining ¾ oz. (21 g) coriander 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 lbs.: (2.7 kg) malt extract
1 lb.: (454 g) crystal malt (40-L)
6 oz.: (168 g) roasted barley
4 oz.: (113 g) black malt
1 oz.: (28 g) chocolate malt
1 lb. (454 g) honey
1.75 oz.: (49 g) Styrian Goldings hops 5% alpha (8.8 HBU/245 MBU)—60 minutes boiling
¾ oz.: (21 g) Czech Saaz hops 3% alpha (2.3 HBU/63 MBU)—15 minutes boiling
¾ oz.: (21 g) German Hersbrucker hops—1 minute boiling
1.5 oz.: (42 g) freshly crushed coriander
½ oz.: (14 g) dried Curação orange peel
¼ tsp.: (1 g) powdered Irish moss
English or American-type ale yeast
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 1] 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, honey and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops, ¾ oz. (21 g) coriander and dried orange peel. 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.
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, add the remaining ¾ oz. (21 g) coriander 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.
1981 BOULDER CHRISTMAS STOUT
TARGET ORIGINAL GRAVITY: 1.073 (17.5 B)
APPROXIMATE FINAL GRAVITY: 1.016–1.020 (4–5 B)
IBU: ABOUT 41
APPROXIMATE COLOR: 45 SRM (90 EBC)
ALCOHOL: 7–7.5% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
10.5 lbs.: (4.8 kg) American 6-row pale malt
1 lb.: (454 g) crystal malt (40-L)
12 oz.: (340 g) roasted barley
4 oz.: (113 g) black patent malt
1.5 oz.: (42 g) German Hallertauer hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
½ oz.: (14 g) Cascade hops 5% alpha (2.5 HBU/70 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)—5 minutes boiling
½ oz.: (14 g) German Hallertauer hops—5 minutes 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 one-step infusion mash is employed to mash the grains. Add 12.5 quarts (12 l) 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 (15.2l) 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 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-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 Boulder Christmas Stout was fully bottle conditioned, just like your homebrew.
Malt Extract Recipe for 5 gallons (19 l)
9 lbs.: (4.1 kg) American dark malt extract syrup
1 lb.: (454 g) crystal malt (40-L)
8 oz.: (225 g) roasted barley
2 oz.: (56 g) German Hallertauer hops 5% alpha (10 HBU/280 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)—60 minutes boiling
¾ oz.: (21 g) Cascade hops 5% alpha (3.8 HBU/106 MBU)—5 minutes boiling
½ oz.: (14 g) German Hallertauer hops—5 minutes 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
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. Heat to boiling.
The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-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. 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 Boulder Christmas Stout was fully bottle conditioned, just like your homebrew.
SAMUEL ADAMS 1880
TARGET ORIGINAL GRAVITY: 1.052 (13 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 32
APPROXIMATE COLOR: 6–7 SRM (12–14 EBC)
ALCOH
OL: 4.9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
8.5 lbs.: (3.9 kg) German 2-row pilsener malt
4 oz.: (113 g) crystal malt (60-L)
1.1 oz.: (30 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets 3.5% alpha (4.3 HBU/120 MBU)—120 minutes boiling
2/3 oz.: (18 g) German Tettnanger hop pellets if available, or substitute Santiam hop pellets 4% alpha (2.4 HBU/67 MBU)—120 minutes boiling
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hop pellets—5 minutes boiling
½ oz.: (14 g) German Tettnanger hop pellets if available, or substitute Santiam hops—5 minutes boiling
½ oz.: (14 g) crystal hop pellets 5.5% alpha—dry hopping
½ oz.: (14 g) German Hallertau-Mittelfrueh hop pellets if available, or substitute German Hersbrucker Hallertau hops pellets 5.5% alpha—dry hopping
¼ tsp.: (1 g) powdered Irish moss
Pilsener-type lager 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 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 quarts (4 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 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-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.
Microbrewed Adventures Page 26