Microbrewed Adventures
Page 29
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.
1447 BELGIUM ZWARTE ROSE ALE
TARGET ORIGINAL GRAVITY: 1.057 (14.5 B)
APPROXIMATE FINAL GRAVITY: 1.016 (4 B)
IBU: ABOUT 28
APPROXIMATE COLOR: 26 SRM (52 EBC)
ALCOHOL: 5.5% BY VOLUME
6 lbs.: (2.7 kg) Munich malt
1 lb.: (454 g) wheat malt
1 lb.: (454 g) oat malt
1 lb.: (454 g) crystal malt (120-L)
8 oz.: (225 g) Belgian Caramunich malt
1 oz.: (28 g) Styrian Goldings hops 5% alpha (5 HBU/140 MBU)—60 minutes boiling
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—20 minutes boiling
¼ oz.: (7 g) grains of paradise
2 oz.: (56 g) fresh unsprayed rose petals
¼ tsp.: (1 g) powdered Irish moss
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. 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 20 minutes remain, add the 20-minute hops and grains of paradise. When 10 minutes remain, add the Irish moss. 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 add the rose petals. 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)
4.5 lbs.: (2 kg) amber malt extract syrup or 3.6 lbs. (1.6 kg) amber dried malt extract
2 lbs.: (908 g) wheat malt extract syrup
1 lb.: (454 g) crystal malt (120-L)
10 oz.: (280 g) Belgian caramunich malt
1.5 oz.: (42 g) Styrian Goldings hops 5% alpha (7.5 HBU/210 MBU)—60 minutes boiling
1 oz.: (28 g) Mt. Hood hops 6% alpha (6 HBU/168 MBU)—20 minutes boiling
¼ oz.: (7 g) grains of paradise
2 oz.: (56 g) fresh unsprayed rose petals
¼ tsp.: (1 g) powdered Irish moss
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 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 20 minutes remain, add the 20-minute hops and grains of paradise. 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 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 rose petals. 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.
JEFF BAGBY’S HOP WHOMPUS 2004
Adapted from a recipe and notes submitted by Jeff Bagby
TARGET ORIGINAL GRAVITY: 1.088 (21 B)
APPROXIMATE FINAL GRAVITY: 1.020 (5 B)
IBU: MATHEMATICALLY OFF THE CHARTS, BUT PROBABLY 90+
APPROXIMATE COLOR: 18 SRM (36 EBC)—RED
ALCOHOL: 9% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
NOTE: You will need a 10-gallon kettle, 10-gallon-size mash tun with screen, an additional 10-gallon vessel and a counter-flow-type wort chiller for this recipe. If you are brewing on a simpler system, adapt the hop additions to suit your system.
12.5 lbs.: (5.7 kg) 2-row pale malt
1.5 lbs.: (680 g) crystal malt (75-L)
8 oz.: (225 g) crystal malt (120-L)
2 oz.: (56 g) Liberty whole hops 4.5% alpha—mash hops
¾ oz.: (21 g) Centennial whole hops 7.5% alpha—mash hops
1.75 oz.: (49 g) Liberty hop pellets 5% alpha—first wort hopping
1 oz.: (28 g) Centennial hop pellets 9% alpha—120 minutes boiling
½ oz.: (14 g) Simcoe hop pellets 12% alpha—120 minutes boiling
1 oz.: (28 g) Amarillo hop pellets 8% alpha—60 minutes boiling
1 oz.: (28 g) Amarillo hop pellets 8% alpha—steeping hops
3.5 oz.: (98 g) Amarillo whole hops 8% alpha—post-boil hop-back
2.75 oz.: (77 g) Centennial whole hops 7.7% alpha—post-boil hop-back
1 oz.: (28 g) Liberty whole hops 4.5% alpha—post-boil hop-back
2/3 oz.: (18 g) Liberty hop pellets—secondary fermenter
2/3 oz.: (18 g) Centennial hop pellets—secondary fermenter
2/3 oz.: (18 g) Amarillo hop pellets—secondary fermenter
½ oz.: (14 g) Simcoe hop pellets—secondary fermenter
½ oz.: (14 g) Liberty whole hops—keg hops (optional)
2/3 oz.: (18 g) Centennial whole hops—keg hops (optional)
1/3 oz.: (9 g) Simcoe whole hops—keg hops (optional)
1.75 oz.: (49 g) Amarillo whole hops—keg hops (optional)
¼ tsp.: (1 g) powdered Irish moss
Wyeast Irish Ale yeast #1084, White Labs English Ale yeast WLP007 or California Ale yeast WLP001
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Jeff Bagby
Jeff Bagby. Courtesy Brewers Association.
A step infusion mash is employed to mash the grains with the mash hops. Add 14.5 quarts (13.75 l) of 140-degree F (60 C) water to the mixed crushed grain and mash hops, stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 7 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. Add first wort hops to empty and clean brew kettle. Then raise temperature of mash to 167 degrees F (75 C), lauter (recirculate runoff until liquid is reasonably clear before adding to brew kettle)
and sparge with 3.5 to 4 gallons (13.5–15 l) of 170-degree F (77 C) water. Collect about 7.5 gallons (28.5 l) of runoff. Add 120-minute hops and bring to a full and vigorous boil.
The total boil time will be 120 minutes. When 60 minutes remain, add the 60-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 120 minutes, turn off the heat and add steeping hops.
Now add post-boil hop-back hops on top of your clean and sanitized screen in your lauter tun. Pass the hot wort through this bed of hops and through your counter-flow wort chiller and on into your sanitized fermenter. Sparge hops if necessary to bring total volume to 5 gallons (19 l). 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 secondary fermenter hops. Continue secondary fermentation at 70 degrees F (21 C) for 4 to 5 days more. If you have the capability, begin cellaring the beer by dropping the temperature 10 degrees F (about 6 C) per day until temperature is down to 36 degrees F (2 C). Cellar at this temperature for 7 to 10 days.
Prime with sugar and bottle. If kegging, you may add optional keg hops to your keg by placing them in a sanitized hop bag (nylon stockings can work well) and then into your keg. Prime and let naturally carbonate at 70 degrees F (21 C) for 3 to 5 days or until carbonated.
What can one say but “hop whompus?” and thank you, Jeff Bagby.
Malt Extract Recipe for 5 gallons (19 l)
10.5 lbs.: (4.8 kg) light malt extract syrup or 8.4 lbs. (3.8 kg) light dried malt extract
1.5 lbs.: (680 g) crystal malt (75-L)
8 oz.: (225 g) crystal malt (120-L)
2 oz.: (56 g) Liberty whole hops 4.5% alpha—mash hops
¾ oz.: (21 g) Centennial whole hops 7.5% alpha—mash hops
1.75 oz.: (49 g) Liberty hop pellets 5% alpha—first wort hopping
1 oz.: (28 g) Centennial hop pellets 9% alpha—120 minutes boiling
½ oz.: (14 g) Simcoe hop pellets 12% alpha—120 minutes boiling
1 oz.: (28 g) Amarillo hop pellets 8% alpha—60 minutes boiling
3.5 oz.: (98 g) Amarillo whole hops 8% alpha—steeping hops
2.75 oz.: (77 g) Centennial whole hops 7.7% alpha—steeping hops
1 oz.: (28 g) Liberty whole hops 4.5% alpha—steeping hops
2/3 oz.: (18 g) Liberty hop pellets—secondary fermenter
2/3 oz.: (18 g) Centennial hop pellets—secondary fermenter
2/3 oz.: (18 g) Amarillo hop pellets—secondary fermenter
½ oz.: (14 g) Simcoe hop pellets—secondary fermenter
½ oz.: (14 g) Liberty whole hops—keg hops
2/3 oz.: (18 g) Centennial whole hops—keg hops
1/3 oz.: (9 g) Simcoe whole hops—keg hops
1.75 oz.: (49 g) Amarillo whole hops—keg hops
¼ tsp.: (1 g) powdered Irish moss
Wyeast Irish Ale yeast #1084, White Labs Dry English Ale yeast WLP007 or 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 and mash hops in 2.5 gallons (9.5 l) of 150-degree F (68C) water and let steep for 30 minutes. Then strain out (and rinse with 3 quarts [3 l] hot water) and discard the crushed grains and hops, reserving the approximately 3 gallons (11.5 l) of liquid to which you will now add malt extract, first wort hops and 120-minute hops. Bring to a boil.
The total boil time will be 120 minutes. When 60 minutes remain, add the 60-minute hops. When 10 minutes remain, add the Irish moss. After a total wort boil of 120 minutes, turn off the heat and add steeping hops.
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 (21C). 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 secondary fermenter hops. Continue secondary fermentation at 70 degrees F (21 C) for 4 to 5 days more. If you have the capability, begin cellaring the beer by dropping the temperature 10 degrees F (about 6 C) per day until temperature is down to 36 degrees F (2 C). Cellar at this temperature for 7 to 10 days.
Prime with sugar and bottle. If kegging, you may add optional keg hops to your keg by placing them into a sanitized hop bag (nylon stockings can work well) and then into your keg. Prime and let naturally carbonate at 70 degrees F (21 C) for 3 to 5 days or until carbonated.
“Hop whompus?” and thank you, Jeff Bagby.
STONE 03.03.03 VERTICAL EPIC ALE
Lee Chase, Head Brewer
Lee Chase. Courtesy Stone Brewing Co.
THERE ARE several guidelines, recipes and homebrew “challenges” on Stone’s website (www.stonebrewing.com). Among them are recipes for their annual “Stone Vertical Epic” series of beers. Here is the 2003 Vertical Epic released on March 3, 2003, with commentary (in italics) from head brewer Lee Chase.
Recipe adapted from Stone Brewing Company’s website
All right, now this is going to be a little different than last year’s (OK, a LOT different!!). By now you might know that these “Vertical” beers are not just the same recipe as each other, they are designed to be quite different from each other. We are not trying to make the recipe as difficult to brew as possible (we’re not doing triple decoctions, or aging them in oak barrels for three years…yet!). Instead we’re just trying to make what we think is a great beer, and have a little fun in the process. So read on, and do the best you can. That’s kind of what I did…
Adapted from a recipe at www.stonebrewing.com
TARGET ORIGINAL GRAVITY: 1.078 (19 B)
APPROXIMATE FINAL GRAVITY: 1.014 (3.5 B)
IBU: ABOUT 48
APPROXIMATE COLOR: 17 SRM (34 EBC)
ALCOHOL: 8.2% BY VOLUME
All-Grain Recipe for 5 gallons (19 l)
12 lbs.: (5.4 kg) 2-row pale malt
12 oz.: (340 g) flaked wheat
6 oz.: (168 g) Belgian Special-B malt
4 oz.: (113 g) chocolate wheat malt
0.85 oz.: (24 g) Warrior hops 16% alpha (13.6 HBU/380 MBU)—75 minutes boiling
¼ oz.: (7 g) Centennial hop pellets—dry hopping
½ oz.: (14 g) freshly crushed whole coriander seed
½ oz.: (14 g) freshly crushed grains of paradise (alligator pepper)
0.2 oz.: (6 g) freshly crushed whole coriander seed—added with dry hops
0.2 oz.: (6 g) freshly crushed grains of paradise (alligator pepper)—added with dry hops
¼ tsp.: (1 g) powdered Irish moss
White Labs Abbey Ale 500 yeast
Stone “house yeast” cultured from one of their bottle-conditioned ales
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
If at all possible (and at Stone, it is), put on the Bob Wills and his Texas Playboys song “What’s a Matter with the Mill?” (Lyrics: Took my wheat down to get it ground/the man who runs the mill said the mill’s broke down/what’s a matter with the mill?/it done broke down/what’s a matter with the mill?/it done broke down/can’t get no grind…tell me what’s a matter with the mill.)
A one-step infusion mash is employed to mash the grains. Add 13 quarts (12.4 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 3.5 gallons (13.5l) of 170-degree F (77 C) water.
I have found that the use of some down-home sounds from the Hot Club of Cowtow
n can also help to influence a smooth runoff and a faster conversion.
Collect about 5.5 gallons (21 l) of runoff. Bring to a full and vigorous boil. After 15 minutes of boiling, add your 75-minute hops.
You want to achieve a full rolling (radical) boil, and what we have found to help is putting on the Gogol Bordello song “Radical.” Believe it or not, it can get the temperature up to 214 degrees if it is loud enough! My theory is that the Russian sound makes the wort think it is colder than it really is, so it lets in a little more heat than normal…
The total boil time will be 90 minutes. When 10 minutes remain, add the Irish moss.
Go ahead and let the Gogol Bordello play out while you are getting the spices ready.
After a total wort boil of 90 minutes, turn off the heat and add the crushed coriander and grains of paradise. Let steep for 10 minutes. Keep the cover on the brewing pot. After 10 minutes, 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.
The yeast: This part is a little strange (not unlike a lot of Belgian beers). I did a lot of research on what yeast worked well with the style/flavor profile I wanted to achieve. I pitched about six different styles of Belgian “abbey” yeasts into their own fermenters, all with the same wort, and tasted the results. The yeast I chose was the abbey strain 500 from White Labs. With this yeast, I still thought that the phenolic character was a little over-the-top, and wanted to mellow it out. That may be achievable with a cooler fermentation, but I was delighted with the balance struck when the same wort fermented with our house yeast was blended 1:1 with the beer from the Belgian yeast strain. This gives an assertive yeast flavor, but doesn’t keep the hops and spices from showing through. So, to pitch this batch for fermentation, split it up into two equal-size batches. A few selections from a Hank Williams Sr. album will surely touch on the hardships of a split-up. Pitch one with the abbey and the other with the yeast you cultured out of a bottle of any of the Stone bottle-conditioned beers. Or ask the guys at White Labs what would be a similar strain to our house yeast.